From: Chef Jet Tila, The Charleston, Santa Monica, CA. Yield: 2 servings.
Sauce:
1 Tbsp. mushroom soy sauce
2 Tbsp. sweet soy sauce
1 Tbsp. oyster sauce
1½ Tbsp. fish sauce
1 Tbsp. sugar
1 tsp. Sriracha sauce
1 tsp. minced garlic
6 to 8 Thai basil leaves, chiffonade
Noodles:
3 Tbsp. canola or peanut oil
2 to 3 garlic cloves, minced
1 to 3 Serrano chiles, sliced thin
2 eggs
1⁄3 lb. beef, pork or chicken, thinly sliced against grain
½ medium white onion, sliced
3 to 4 cups fresh rice noodles, separated
¼ cup Chinese rice wine
1 cup Thai basil leaves, loosely packed
½ cup grape tomatoes, halved
Combine sauce ingredients in small bowl and set aside. Heat oil to medium high in a medium sauté pan and sauté garlic until light brown. Add eggs 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 noodles are cooked until edges are slightly crisp. Deglaze pan with rice wine, then add basil and tomatoes. Serve hot.
Photo courtesy of The Charleston
