Prep 15 mins
Cook 15 mins
This recipe is from my local Thai restaurant and is really good.
- 1⁄4 cup sesame oil
- 2 cups diced cooked chicken
- 1 lb medium shrimp, peeled and deveined
- 1⁄2 cup tofu, cut into medium rectangles
- 4 sprigs fresh cilantro, chopped (leaves only)
- 4 large fresh basil leaves, sliced
- 1 garlic clove, chopped
- 1 tablespoon sriracha sauce
- 1 lb medium rice noodles, cooked till just soft and drained
- 1⁄4 cup white vinegar
- 1⁄4 cup Thai fish sauce (nam pla)
- 1 tablespoon tomato paste
- 1⁄4 cup dark brown sugar
- 6 dried shrimp, ground to powder
- 1 teaspoon Pickapeppa Sauce
- 1⁄3 cup coconut milk
- 1⁄4 cup chicken stock
- 1⁄4 cup crushed roasted peanuts
- 2 cups bean sprouts
- 1 small carrot, sliced into matchsticks
- sliced green onion
- cilantro leaf
- crushed red pepper flakes
- Combine all the sauce ingredients. Add a tablespoon or two of water to lighten it if it seems too thick.
- Heat the sesame oil in a skillet or wok over high heat until it almost smokes. Add the shrimp and cook until pink. Add all the other ingredients, tossing constantly, until the tofu begins to get firm. Add the sauce and cook, tossing the pan contents constantly, until the sauce coats everything and the pan is steaming.
- Remove the pan from the heat and add the peanuts, sprouts, and carrots, tossing very lightly. Serve in a broad-rimmed bowl with more Sriracha squirted along the rim and green onions, cilantro, and crushed red pepper for those who like this really hot.