- 2 tablespoons sweet soy sauce
- 1 tablespoon oyster sauce
- 1 1/2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 teaspoon Sriracha sauce
- 1 teaspoon minced garlic
- 8 thai basil leaves (chiffonade)
- 3 tablespoons canola oil
- 3 garlic cloves (minced)
- 2 serrano chiles (sliced thin)
- 2 eggs
- 8 large shrimp (peeled and deveined)
- 1/2 white onion (medium, sliced)
- 4 cups rice noodles (fresh, separated)
- 1/2 cup grape tomatoes (halved)
- 1 cup thai basil leaves (loosely packed)
- Combine 2 Tbsp. (30 ml) sweet soy sauce, 1 Tbsp. (15 ml) oyster sauce, 1.5 Tbsp. (22 ml) fish sauce, 1 tsp. (15 g) sugar, 1 tsp. (5 ml) Sriracha sauce, 1 tsp. (5 ml) minced garlic and 6-8 Thai basil leaves, chiffonade, in a small bowl and set it aside.
- In a large saute pan, heat 3 Tbsp. (45 ml) canola, or peanut, oil over high heat. When you see a wisp of white smoke, add 2 to 3 garlic cloves, minced, and saute until they turn light brown.
- Add 6 to 8 shrimp and 1/2 of a medium onion, sliced, folding constantly until the shrimp are cooked halfway through, about 1 minute. They should be starting to turn an opaque whitish color.
- Add 2 beaten eggs and lightly scramble until barely set, about a minute.
- Add 4 cups (960 ml) fresh rice noodles, sauce, 1/4 cup (120 ml) grape tomatoes, halved lengthwise, and 1/2 cup Thai basil leaves and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. Cook until the noodles are soft and coated well.
- Finish by tossing in 1/2 cup Thai basil and 1/4 cup grape tomatoes halved lengthwise, allow them to lend their flavors and wilt a bit.
- Cook for about an additional minute or until the shrimp are fully cooked. Their temperature should read 165°F (74°C) and are an opaque whitish color.
- Serve hot.
|Calories230Calories from Fat80|
|% DAILY VALUE|
|Calories from Fat80|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.