These noodles are a cross between pad thai and bami goreng and they’re easy to make and delicious. Dave’s not putting HP Sauce on them so I take that to be a good sign.
Serves 4 people
medium sized prawns (six per person)
1 large block tofu cut into very small pieces (finely chopped up should be about 2 cups)
4 cloves of garlic minced
1 inch of peeled fresh ginger also minced
1 savoy cabbage finely chopped
Thai rice noodles (half a package)
3 cups of bean sprouts
3 stalks of minced green onion
fresh basil minced
slightly less than a 1/4 cup of fish sauce (I know this sounds weird but a 1/4 is too much. It has to be about an 1/8 of an inch less than that)
While you’re frying everything up, place your rice noodles in hot water for approximately 20 to 30 minutes (they can’t be mushy so stir them from time to time so they don’t stick together and check them for doneness)
Heat oil in a large skillet to medium high heat. Add garlic, shallots and ginger and saute for 5 minutes. Add cabbage and stir. Cook for 2 to 3 minutes on medium high heat, add fish sauce and then add shrimp. Cook on medium heat until the shrimp is pink and done, add two eggs and stir vigorously making sure to blend it in with everything else. Add tofu and stir in. Then add drained noodles and mix thoroughly.
At the very last minute add bean sprouts. Stir thoroughly so that they’re fully incorporated into the rest of the mixture.
Season with white pepper to taste. White pepper has a unique taste so I would definitely go out and buy this rather than black pepper.
Garnish with green onion/basil and enjoy.
PS. meat eaters can add or substitute the tofu or shrimp for beef, pork or chicken. I actually think pork or chicken would work best.