Phat Si Io

Ingredients

• Lime wedges (4)
• Bean sprouts (1 cup)
• Green onions (2, chopped)
• White pepper (1/2 teaspoon)
• Sugar (1 tablespoon)
• Fish sauce (1 tablespoon)
• Oyster sauce (2 tablespoons)
• Dark soy sauce (3 tablespoons)
• Carrots (1, julienned)
• Broccoli florets (1 cup)
• Eggs (2)
• Protein (e.g. chicken, beef, tofu) (8 oz, sliced)
• Garlic (3 cloves, minced)
• Vegetable oil (2 tablespoons)
• Wide rice noodles (8 oz)

Instructions

1. Soak the wide rice noodles in warm water for 10 minutes, then drain.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add minced garlic and stir-fry for 1 minute until fragrant.
4. Add the protein (e.g. chicken, beef, tofu) and cook until browned and cooked through.
5. Push the protein to one side of the wok and crack the eggs into the empty space. Scramble the eggs until cooked.
6. Add broccoli florets and julienned carrots to the wok. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
7. Add the drained rice noodles to the wok and stir-fry for 2 minutes.
8. In a small bowl, mix together dark soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Pour the sauce over the noodles and stir-fry for an additional 2 minutes.
9. Add chopped green onions and bean sprouts to the wok. Stir-fry for 1 minute until heated through.
10. Serve hot with lime wedges on the side.