By Chef Jet
June 15, 2017
This post is brought to you by Lee Kum Kee. This recipe is my own. Thanks for supporting the sponsors that allow me to create posts like this.
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 shrimp 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.
2 tbsp (30 ml) Lee Kum Kee Panda Brand Sweet Soy Sauce
1 tbsp (15 ml) Lee Kum Kee Panda Brand Oyster Sauce
1 1/2 tbsp (22 ml) fish sauce
1 tbsp (15 g) sugar
1 tsp (5 ml) Lee Kum Kee Sriracha Chili Sauce
1 tsp (5 ml) Lee Kum Kee Minced Garlic
6-8 Thai basil leaves, chiffonade
3 tbsp (45 ml) canola or peanut oil
2-3 garlic cloves, minced
1-2 serrano chiles, sliced thin
6-8 large shrimp, peeled and deveined
1/2 medium white onion, sliced
4 cups (960 ml) fresh rice noodles, separated
1/4 cup Chinese rice wine
1 cup (240 ml) Thai basil leaves, loosely packed
1/2 cup (120 ml) grape tomatoes, halved