4Turn off the stove once the water comes to a boil.
5Turn off the stove once the water comes to a boil.
6Turn off the stove once the water comes to a boil.
7Add the noodles into the pan and let them cook for about 5 minutes.
8Add the noodles into the pan and let them cook for about 5 minutes.
9Add the noodles into the pan and let them cook for about 5 minutes.
10After 5 minutes, put the noodles on a cooling rack to cool and dry off excess moisture.
11After 5 minutes, put the noodles on a cooling rack to cool and dry off excess moisture.
12After 5 minutes, put the noodles on a cooling rack to cool and dry off excess moisture.
13Scramble two eggs and set aside.
14Scramble two eggs and set aside.
15Scramble two eggs and set aside.
16Prepare the sauce by mixing 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, 1 teaspoon of sugar, 1 teaspoon of turmeric, 2 teaspoons of curry powder, and 2 teaspoons of oyster sauce.
17Prepare the sauce by mixing 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, 1 teaspoon of sugar, 1 teaspoon of turmeric, 2 teaspoons of curry powder, and 2 teaspoons of oyster sauce.
18Prepare the sauce by mixing 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, 1 teaspoon of sugar, 1 teaspoon of turmeric, 2 teaspoons of curry powder, and 2 teaspoons of oyster sauce.
19In a pan, add 1 to 2 tablespoons of oil and let it heat up.
20In a pan, add 1 to 2 tablespoons of oil and let it heat up.
21In a pan, add 1 to 2 tablespoons of oil and let it heat up.
22Add the eggs and give them a quick scramble, then move them to the side.
23Add the eggs and give them a quick scramble, then move them to the side.
24Add the eggs and give them a quick scramble, then move them to the side.
25Add the chicken and cook it down about 50%.
26Add the chicken and cook it down about 50%.
27Add the chicken and cook it down about 50%.
28Add the prepped veggies (green onion, red onion, garlic, carrots) and cook until tender.
29Add the prepped veggies (green onion, red onion, garlic, carrots) and cook until tender.
30Add the prepped veggies (green onion, red onion, garlic, carrots) and cook until tender.
31Mix everything together.
32Mix everything together.
33Mix everything together.
34Add the shrimp and stir-fry until cooked.
35Add the shrimp and stir-fry until cooked.
36Add the shrimp and stir-fry until cooked.
37Add the noodles to the stir-fry.
38Add the noodles to the stir-fry.
39Add the noodles to the stir-fry.
40Give the sauce a good stir and pour it on top of the noodles.
41Give the sauce a good stir and pour it on top of the noodles.
42Give the sauce a good stir and pour it on top of the noodles.
43Mix everything well until the noodles separate.
44Mix everything well until the noodles separate.
45Mix everything well until the noodles separate.
46Optionally, add chili crunch oil for spice.
47Optionally, add chili crunch oil for spice.
48Optionally, add chili crunch oil for spice.
Ingredients
Thai Kitchen thin rice noodles
Thai Kitchen thin rice noodles
Thai Kitchen thin rice noodles
0.25 a quarter green onion, thinly sliced
0.25 a quarter green onion, thinly sliced
0.25 a quarter green onion, thinly sliced
0.25 a quarter red onion, thinly sliced
0.25 a quarter red onion, thinly sliced
0.25 a quarter red onion, thinly sliced
4 garlic cloves, thinly sliced
4 garlic cloves, thinly sliced
4 garlic cloves, thinly sliced
0.25 cup shredded carrots
0.25 cup shredded carrots
0.25 cup shredded carrots
shrimp
shrimp
shrimp
chicken, thinly sliced
chicken, thinly sliced
chicken, thinly sliced
2 eggs
2 eggs
2 eggs
1 tbsp soy sauce
1 tbsp soy sauce
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp fish sauce
1 tbsp fish sauce
1 tsp sugar
1 tsp sugar
1 tsp sugar
1 tsp turmeric
1 tsp turmeric
1 tsp turmeric
2 tsp curry powder
2 tsp curry powder
2 tsp curry powder
2 tsp oyster sauce
2 tsp oyster sauce
2 tsp oyster sauce
1 tbsp your favorite oil
1 tbsp your favorite oil
1 tbsp your favorite oil
Equipment
cooling rackpan
Tips
Do not add more oil to the noodles when they are clumpy; they will separate as you mix.
If you don't like oyster sauce or are allergic, use mushroom sauce.
If you're allergic to mushroom sauce, use 1 to 2 teaspoons of hoisin sauce.