I made these for Ryan and Casey one night in the VFW and received a text from Casey an hour later: "Nailed it." The last time I made them, I sent this pic to Macon just to say, "Miss you!"
1 Tbsp. mushroom soy sauce
2 Tbsp. sweet soy sauce
1 Tbsp. oyster sauce
1.5 Tbsp. fish sauce
1 Tbsp. sriracha sauce
1 Tbsp. sugar
2 tsp. garlic, minced
6-8 Thai basil leaves
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
~ Combine sauce ingredients in a small bowl and set aside.
~ Heat oil to medium high in a medium sauté pan and sauté garlic until light brown.
~ Add eggs in and lightly scramble until barely set.
~ Add meat and onions folding constantly until the meat is half cooked, about 1 to 2 minutes.
~ Add 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.
~ Deglaze pan with rice wine, and then add basil.