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I cannot resist trying a new version of my husband’s favorite Thai takeout dish. I loved that this one seemed a little bit healthier. 🙂
I incorporated broccolini and baby cauliflower, trimming the large stalks, as well as snow peas. The original recipe also suggests using a combination of Chinese broccoli, bell peppers, and carrots.
This recipe was adapted from Half Baked Harvest Super Simple: More than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods by Tieghan Gerard. I used wide rice noodles and modified the proportions and method. It was fabulous.
Yield: Serves 4 to 6
- 24 oz fresh wide rice noodles
- 5 T dark soy sauce
- 5 T light soy sauce
- 2 T fish sauce
- 2 T oyster sauce
- 2 T honey
- 4 T canola or vegetable oil, divided
- 6 garlic cloves
- 8 to 10 cups mixed vegetables, trimmed into similar sizes (I used 8 oz broccolini, 12 oz baby cauliflower, and a large handful of snow peas)
- 1-2 jalapeño chilies, seeded and chopped
- 4 large eggs, beaten
- 4 chopped scallions or 2 T chopped cilantro, for garnish
- Rinse the rice noodles under cold water to separate. Break into 4 to 6-inch pieces and set aside.
- Combine the soy sauces, fish sauce, oyster sauce, honey, and 1/2 cup water in a small bowl.
- Heat 3 T of the oil in a large skillet over medium-high heat. (I used a 14-inch stainless steel skillet.)
- When the oil shimmers, add the garlic, vegetables, and jalapeño; cook until the vegetables are tender, about 5 minutes.
- Push the vegetables to one side of the pan.
- Add the remaining 1 T of oil to the empty side of the pan and then add the eggs. Cook, gently scrambling, until just cooked through, about 2 minutes.
- Add the noodles and soy sauce mixture to the skillet and gently toss to combine all of the ingredients.
- Simmer for several minutes or until the sauce coats the noodles.
- Top with chopped scallions or cilantro and serve immediately.
