Another thai dish using similar ingredients as the few other recent noodle recipes. This time I used a sweet chili sauce. Full of flavor, sweet and spicy!
Ingredients:
A medium hand full of fresh Broccoli
1 medium sized Fresh yellow squash
2 Fresh shitake mushrooms
Thai sweet chili sauce Mae Ploy brand
Fish sauce Three crabs brand
1 nickel size piece of skinned ginger
3 green onion stalks
Any high burn point oil
1 hand full Fresh low mein noodles
2 tsp minced garlic
Step 1:
Prepare your veggies, dice them, slice them how you would like them. In a very wok hot had about 1-2 Tbsp oil let heat for 5 seconds, throw in green onion stalks and ginger, toss for about 30 seconds, add veggies, and stir fry for about 2-3 minutes. Remove ginger and green onion stalks. Add hand full of noodles, toss around for about 30 seconds, add garlic, mix everything well. Add 2 tsp fish sauce coat all ingredients well and toss for another 30 seconds. Add 2-3 Tbsp sweet chili sauce, coat evenly, toss for a final 30 seconds. Simple, easy, and very tasty! Do not turn down the heat on the stove at any time.
All these times and measurements are not exact. Cook veggies until done but make sure they still have a decent crunch to them. Do not overcook this dish once you put the sweet chili sauce in, it has honey and sugar in it and will burn if you are not careful.
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