Serves: 4
Total Calories: 789

1 tablespoon olive oil
1 1/4 pounds fresh rice noodles cut into 1 inch wide strips
1 teaspoon Thai fish sauce
1 teaspoon Thai sweet black bean sauce
2 tablespoons olive oil
16 medium shrimp (21 to 25 per pound) shelled and deveined or 8 ounces sliced uncooked beeef, chicken, or pork
12 ounces broccoli florets (about 1 3/4 pounds before trimming)
1 1/2 teaspoons finely chopped garlic
2 teaspoons Thai or Chinese bean condiment
3 cups Chicken Stock
2 tablespoons Thai fish sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 teaspoon white pepper
1/2 teaspoon crushed red pepper or cayenne pepper
1 1/2 tablespoons all purpose flour mixed with 1/4 cup cold water

Heat 1 tablespoon olive oil in a large skillet over high heat. Add noodles and sauté 2 minutes. Add 1 teaspoon fish sauce and black bean sauce and sauté 1 minute longer. Transfer to a large serving bowl and set aside.

Heat 2 tablespoons olive oil in a large skillet over high heat. Add shrimp, broccoli, garlic, and bean condiment and sauté 1 ½ minutes. Add stock, 2 tablespoons fish sauce, oyster sauce, vinegar, white pepper, and red pepper and bring to boil. Slowly add flour/water mixture, stirring constantly to prevent lumps, and return to boil. Pour mixture over cooked noodles and serve.

Nutritional Facts:

Serves: 4
Total Calories: 789
Calories from Fat: 215

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Pasta
Panang Curry Pasta with Pine Nuts and Basil
Pad Thai
Santa Fe Chili Pasta
Lard-Na Noodles
Red Noodles
Chicken Noodles Alfonse
Spicy Mint Noodles
Vegetarian Noodles
Seafood Pasta with Curry Cream Sauce
Curry Fried Rice
Pineapple Fried Rice
Spicy Mint Fried Rice
Duck Fried Rice
Vegetarian Fried Rice
Black Olive Fried Rice
Bangkok Jambalaya