Ingredients

The following ingredients have 3 Servings
  • 1 tablespoon vegetable or grapeseed oil
  • 2 cloves garlic (minced)
  • 1-2 Thai chili (finely chopped. Omit if you prefer not spicy)
  • 10-12 shrimp (uncooked and removed from their shells (thawed if previously frozen))
  • 2 tablespoons fish sauce
  • 2 tablespoons sweet dark soy sauce OR regular soy sauce mixed with 1/2 teaspoon sugar
  • 2 tablespoons water
  • 1 large egg (whisked)
  • 2 teaspoon kaffir lime leaves (finely chopped or substitute with 1 1/2 teaspoon finely chopped lime zest (it’s even better if you do half lemon and half lime zest))
  • 1 large tomato (chopped)
  • 8 ounces dry rice stick noodles
  • 10-12 fresh basil leaves (hand torn)

Instruction

  • Prepare rice noodles by following the instructions on the package. Set aside.
  • In a wok or frying pan over medium high heat, heat the oil and fry garlic for 1 minute, or until golden.
  • Add shrimp and toss for approx 2-3 minutes, until almost cooked – then add egg and stir for a couple seconds until egg starts to set.
  • Add chili, lime leaves, tomatoes, fish sauce, dark soy sauce, and water, and stir for a minute or so until the tomato is cooked and sauce is bubbling.
  • Add the rice noodles and toss until noodles are hot, evenly coated and ingredients are mixed well.
  • Turn off the heat and add basil. Toss and transfer to a plate.
  • Serve with fish and dark soy sauce so people can adjust the flavor to their liking.