Prepare Noodles:
- In a large pot, soak for half an hour or more:
- 150 g Dry Rice Noodles (5mm width).
- (While waiting you can chop onions and garlic and gather the ingredients for sauce.)
- When tender (chewy but not hard when bitten), drain, but don't rinse.
- Mix with a little oil (to prevent sticking), and set aside on a plate.
Prepare Egg:
- In the same pot (don't bother cleaning), beat together, then heat (scraping bottom of pan) until almost solid:
- 5 g Corn Starch.
- 4 Eggs.
- Set aside.
Prepare Sauce:
- In the same pot (don't bother cleaning), fry:
- 15g Olive Oil.
- 1 small Onion (chopped fine).
- 4 clovesGarlic (crushed and chopped).
- On a low heat, mix in:
- 100g Crunchy Peanut Butter (unsweetened, 100% peanut).
- When peanut butter has melted, add:
- 10g Molasses.
- 10g Sriracha Sauce.
- 10g Fish Sauce.
- 10g Soy Sauce.
- 10g Lime Juice.
- 10g Vinegar.
- 20g Ketchup (French's or Heinz).
- 60g Tamarind Sauce (spicy).
Finish:
- Over a low heat, add:
- Water if sauce is too thick.
- Noodles (mix with sauce and make sure it is hot before adding other ingredients.
- Spinach.
- Peppers (slices or squares).
- Scrambled eggs, cut into small pieces.
- Small slices of Cooked White Chicken or Dou Fu.
- Top with Crushed Peanuts, and serve. (The plates that the noodles and eggs were saved on can be used.)
Notes:
Measuring the sauce ingredients can take significant time.
If you like this recipe, prepare a jar of it in advance (e.g. multiply weights by five, and the add
ingredients will fit into a 750g peanut butter jar).
Next time you make this recipe, fry the onions, add the peanut butter, and then simply add 140 g of the prepared mix.