1 package (1 lb.) rice stick noodles (get the ones about 1 cm wide)
1/2 c. fish sauce
1/2 c. + 2 tbsp. Thai rice vinegar (you can use distilled in a pinch)
1/2 c. sugar
4-5 cloves garlic
2 birdseye thai chilies
Protein of your choice, one or a combo of the following are traditional:
1 package extra firm tofu
Shrimp - any size works, the teenie dried ones up to the jumbos
Chicken (not so traditional, but good)
2 eggs
3-4 spring onions
Sprouts
Garnish:
Unsalted peanuts, coarsely crushed (put a cup in a brown paper bag and roll with a rolling pin)
Lime wedges
Cilantro
Crushed dried chilies
More fish sauce
1. If you're using tofu, I suggest frying it first. You can do this ahead of time. Just put an inch of canola or pranut oil in a wok, heat pretty high, and but cubes of tofu in for about 8 minutes or until they turn goldenish.
2. Soak the noodles in hot (not boiling) water. I usually turn on the hot tap and let it run until it's as hot as it will get. That's all the heat you need. These need to soak for 20 minutes. You can prep all the other ingredients while they soak. Do not try to rush this stage. You will end up with big goopy mess 'o noodles.
3. Mix the sauce: mix the fish sauce, vinegar and sugar until the sugar dissolves. This will take a few minutes. Just keep stirring.
4. Chop the garlic and cut the spring onions into 1 1/2 inch slices.
5. Are the noodles ready? Stick your hands in the water and feel them. This feels really nice. They should be limp and slick feeling. But still have a little bit of stiffness to them. Kinda like super al dente pasta.
6. Heat some oil in a wok and stir fry the garlic. Add shrimp and/or chicken and stir fry until cooked. Remove from the pan (don't worry...it's going back in soon!)
7. Add the noodles to the wok and listen to the sizzle. Stir fry the noodles for a minute or two. Then add the sauce and stir. Let the mixture come to a boil and cook. The noodles will finish cooking by soaking up the moisture. I often find there is too much sauce. Sometimes I don't have enough and need more. Add a little at a time and watch it. My only guess is the soaking process isn't very scientific and the noodles can soak up more or less water depending on time/heat.
8. When the noodles have soaked up all the sauce and they are cooked through. Add the protein back in. Then add the egg. Push aside the noodles from one side of the pan until you see the bottom. Pour 1 tsp oil into the space you just made. Then crack an egg in there. Break the yolk and cover the egg with the noodles by pushing them on top of the egg. You don't want to stir the egg in. The idea is to get it to set under the heat of the noodles. Repeat with the other egg on the other side. Once the eggs have set, stir the whole thing to stir them in.
9. Add the spring onions and a handful of sprouts. Stir a few times. You're done!
10. Serve with cilantro, fresh sprouts, lime wedges, crushed peanuts and crushed red pepper flakes (ideally dried thai chilies). Don't hold back on the chilies! I also like to add more fish sauce - cooked and uncooked fish sauce taste very different. And you can also slice some fresh thai chilies into some vinegar and let them soak for an hour or so for another sauce option that adds flavor. The cooking magic doesn't stop when it leaves the wok! Each diner can customize the taste to his or her palate!
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