| Level: | Easy |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 6 ounces flat rice noodles
- 1/2 bunch purple basil, leaves whole, stems removed (or any fresh basil)
- 3 tablespoons vegetable oil
- 3 ounces firm tofu, diced
- 1 boneless, skinless whole chicken breast, cut into strips, or 1 pound peeled, deveined shrimp
- Salt
- 1 1/2 tablespoons paprika
- 3 eggs, beaten
- 3 garlic cloves, pureed
- 1/4 cup white vinegar
- 1/4 cup fish sauce
- 2 tablespoons palm sugar or brown sugar
- 1/2 to 1 teaspoon roasted chile paste or red pepper flakes
- 1 tablespoon dried shrimp
- 2 tablespoons finely chopped dry-roasted peanuts
- 1 cup bean sprouts
- 1/2 cup mint leaves
- 2 scallions, white and green parts, thinly sliced
- 2 limes, cut into wedges, for garnish
Instructions
- Soften the noodles according to the package directions (noodles usually need to soak in warm water for about 15 minutes), and drain. Set aside.
- Heat a wok or large skillet over high heat. Add 1 tablespoon of the oil, add the basil leaves and fry just until crisp, about 1 minute. Lift leaves out with a slotted spoon and drain on paper towels. Add 1 more tablespoon of oil to wok. Add the tofu, chicken or shrimp, salt and paprika, and stir-fry until cooked through and browned, about 3 to 5 minutes. Stir in the eggs and scramble, while shredding them with a spoon, until egg is just set. Transfer everything from wok to a bowl. Wipe out the wok.
- Reheat wok and add remaining tablespoon oil. Add the garlic and stirfry until aromas are released, about 10 seconds. Add the vinegar, fish sauce, palm or brown sugar, and heat through. Add the drained noodles and toss until the noodles have absorbed most of the sauce, about 3 minutes. Add the red chile paste, dried shrimp, ground peanuts, bean sprouts, and reserved tofu, chicken or shrimp and eggs, and toss thoroughly.
- Transfer the mixture to a platter. Garnish with reserved fried basil leaves, mint leaves, scallions and lime wedges.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 497 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 30 g |
| Cholesterol | 175 mg |
| Sodium | 1599 mg |
Reviews
This was quite good. I will change some of the steps next go around. I see no need to crush the peanuts or fry the basil. Couldn’t find dried shrimp and don’t know it would have made any difference. Pre-prep is the key here. Mix up sauce and do all chopping ahead. This had nice flavor, but wondering if there may be other versions to try.
very good!
Great taste and easy to add vegetables to (carrot sticks, sliced bell peppers, mushrooms). We substituted precooked chicken to speed everything up. The dish is made with ingredients that we generally have on-hand (nothing unusual like tamarind paste or kaffir limes).
Loved it and we’ll make it again.
I cheated and used angel hair for the noodles. It was great and I’ve been a fan of these two for years. Wish the Foodnetwork would get them back on.
This came out pretty good, although the rice noodles were broken and a little overcooked (obviously my fault) – it seems to take some practice in getting these right. Otherwise my boyfriend and guests loved it! I suggest you prep all the ingredients ahead of time – makes it much easier.
I’d nix the dried shrimp. It may be a little too authentic for me. A caution: don’t leave the noodles on too long after adding the “sauce”, they get mushy/clumpy. Really liked this dish and very easy!