By Chef Jet
June 15, 2017
1Combine sauce ingredients in a small bowl and set aside.
2Heat oil to medium high in a medium sauté pan and sauté garlic until light brown.
3Add eggs in and lightly scramble until barely set.
4Add meat and onions folding constantly until the meat is half cooked, about 1 to 2 minutes.
5Add fresh rice noodles, sauce, tomatoes and basil; toss to combine for about 3 to 5 minutes. Make sure the noodles are cooked until the edges are slightly crisp.
6Deglaze Pan with rice wine, and then add basil and tomatoes. Serve hot.
1 tbsp mushroom soy sauce
2 tbsp sweet soy sauce
1 tbsp oyster sauce
1 1/2 tbsp fish sauce
1 tbsp sugar
1 tsp sriracha sauce
1 tsp minced garlic
6-8 Thai basil leaves, chiffonade
3 tbsp canola or peanut oil
2-3 garlic cloves, minced
1-2 serrano chiles, sliced thin
1/3 lbs beef, pork or chicken, thin sliced against the grain
1/2 medium white onion, sliced
3-4 cups fresh rice noodles, separated
1/4 cup Chinese rice wine
1 cup Thai basil leaves, loosely packed
1/2 cup grape tomatoes, halved