Serves 1
Directions
- 1Boil water, then turn off the stove.
- 2Add the noodles to the pan and let them cook for about five minutes.
- 3After five minutes, place the noodles on a cooling rack to cool and dry off excess moisture.
- 4Thinly slice a quarter of a green onion and a quarter of a red onion.
- 5Thinly slice four garlic cloves.
- 6Prepare about a quarter cup of shredded carrots.
- 7Thinly slice the chicken.
- 8Scramble two eggs and set aside.
- 9In a bowl, mix together one tablespoon of soy sauce, one tablespoon of fish sauce, one teaspoon of sugar, one teaspoon of turmeric, two teaspoons of curry powder, and two teaspoons of oyster sauce (or mushroom sauce/hoisin sauce as substitutes).
- 10In a pan, add one to two tablespoons of oil and let it heat up.
- 11Add the scrambled eggs to the pan and quickly scramble them, then move to the side.
- 12Add the chicken to the pan and cook it down about 50%.
- 13Add the vegetables to the pan and cook until tender, not soggy.
- 14Mix the chicken and vegetables together.
- 15Add the shrimp to the pan and stir-fry until done.
- 16Add the noodles to the stir-fry.
- 17Stir the prepared sauce well and pour it over the noodles.
- 18Mix everything well until the noodles separate.
- 19Optionally, add chili crunch oil on top for a spicy flavor.
Ingredients
- Thai Kitchen thin rice noodles
- 0.25 quarter green onion, thinly sliced
- 0.25 quarter red onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 0.25 cup shredded carrots
- shrimp
- chicken, thinly sliced
- 2 eggs
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon turmeric
- 2 teaspoons curry powder
- 2 teaspoons oyster sauce
- 2 tablespoons your favorite oil
- chili crunch oil
Equipment
pancooling rack
Tips
- Do not add more oil to the noodles when they are clumpy; they will separate as you mix them.
- If you don't like or are allergic to oyster sauce, use mushroom sauce or 1-2 teaspoons of hoisin sauce.
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