Ingredients Jump to Instructions ↓

  1. 3 cups 720 mL

  2. 8 ounces

  3. Rice flour, for dusting

  4. 3 eggs, beaten with

  5. 1/2 teaspoon 3 mL

  6. 1 1/2 tablespoons 25 mL

  7. Juice of 1 lime

  8. 2 tablespoons 30 mL

  9. 3 tablespoons 45 mL

  10. 5 garlic cloves, diced

  11. 4 shallots, diced

  12. 8 ounces 1-inch 2 1/2-cm

  13. 6 dried shiitake mushrooms, soaked to soften and thinly sliced

  14. 4 fresh Thai chiles, thinly sliced

  15. 1/3 cup 80 mL

  16. 3/4 cup 180 mL

  17. 4 scallions, sliced

  18. 1/2 cup 120 mL

  19. 1/4 cup 60 mL

  20. 4 hot red chiles, seeded and thinly sliced lengthwise

Instructions Jump to Ingredients ↑

  1. Separate the noodles in a large paper bag (this will keep the brittle noodles from scattering all across the kitchen).

  2. Preheat the oven to 200°F [95°C].

  3. Heat the oil to 365°F [185°C], reserving 5 tablespoons [75 mL] of the oil for later use.

  4. Line 2 half-sheet pans with paper towels.

  5. Slip the noodles into the hot oil in small batches. They will immediately puff up and expand. Cook for 2 seconds on 1 side, flip them over, and cook for 2 seconds more.

  6. Remove the noodles from the oil, allowing the excess oil to drain off, then place on the paper towels. Repeat until all noodles are cooked, then place in the warm oven to hold until needed. (The noodles can be made several hours in advance.)

  7. Dust the strips of tofu lightly in rice flour and deep-fry in some of the reserved oil, stirring to separate the tofu strips, until crisp and golden brown. Drain on paper towels and hold in the warm oven. (The tofu strips can be made several hours in advance.)

  8. Place the beaten egg mixture in a plastic squeeze bottle. Heat 1 tablespoon [15 mL] of the reserved oil in a nonstick skillet and drizzle the eggs to form an overlapping lacy pattern.

  9. Cook 2 minutes, or until set, then flip the omelet and cook 2 minutes. Drain on paper towels. When cool, coarsely chop the omelet and reserve. (The egg threads can be made several hours in advance.)

  10. Heat all of the sauce ingredients in a small skillet and swirl to dissolve the sugar. Heat to a low boil and cook the sauce until it caramelizes and reduces slightly in volume. Reserve and keep warm. (The sauce can be made several hours in advance.)

  11. Heat a wok or skillet to medium-high heat and swirl in the remaining 1/4 cup [60 mL] of reserved oil. Add the garlic and stir-fry until lightly golden. Add the shallots and saute 30 seconds. Add the sliced pork and chicken and saute 3 minutes. Add the mushrooms, chiles, and shrimp. Stir-fry until the shrimp just begin to turn opaque.

  12. Add about 1/4 cup [60 mL] of the reserved sauce and toss well with the meat mixture to coat. Turn off the heat and add the sprouts, tossing just to soften slightly and coat with sauce. Reserve.

  13. Put enough noodles for the number of servings to be prepared at one time in a large bowl. Up to 4 servings (half a recipe) can be safely tossed without breaking up the noodles).

  14. Add a proportionate amount of sauce, tofu, egg, and meat mixture. Using 2 forks or oiled hands, toss gently to combine, being careful to not break the noodles. Serve immediately, garnished with scallions, cilantro, pickled garlic, and slivered red chiles.


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