| Ingredient |
Amount |
Calories |
| Broccoli, raw |
22.75g |
8kcal |
| Carrots, raw |
32g |
13kcal |
| Onions |
70g |
28kcal |
| Peppers, raw, red, sweet |
37.25g |
10kcal |
| Peppers, raw, green, sweet |
37.25g |
7kcal |
| White sugar |
2.1g |
8kcal |
| Garlic |
6g |
9kcal |
| Vegetable oil |
27.6g |
245kcal |
| Soy sauce made from soy and wheat (shoyu), low sodium |
32g |
18kcal |
| Sauce, oyster, ready-to-serve |
18g |
9kcal |
| Sauce, ready-to-serve, hoisin |
16g |
35kcal |
| Shrimp, raw |
225g |
191kcal |
| Rice noodles, dry |
225g |
819kcal |
| Sauce, fish, ready-to-serve |
18g |
6kcal |
Recipe Instructions:
Ingredients:
8 oz (225g) flat rice noodles (pho noodles)
8 oz (225g) sliced protein (chicken, beef, shrimp, tofu, or a combination)
2 tablespoons vegetable oil
2 cloves garlic, minced
1 small onion, sliced
1 cup mixed vegetables (bell peppers, carrots, broccoli, etc.), sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon fish sauce (optional)
1/2 teaspoon sugar
Fresh herbs (cilantro, Thai basil, mint) for garnish
Lime wedges for serving
Crushed peanuts (optional) for garnish
Sliced chili peppers (optional) for extra heat
Instructions:
Cook the flat rice noodles according to the package instructions. Drain and set aside.
In a bowl, mix the soy sauce, oyster sauce, hoisin sauce, fish sauce (if using), and sugar. Set aside.
Heat a wok or large skillet over high heat. Add the vegetable oil and swirl it around to coat the pan.
Add the sliced protein (chicken, beef, shrimp, tofu) and stir-fry until it's cooked through. Remove the protein from the pan and set aside.
In the same pan, add a bit more oil if needed. Add the minced garlic and sliced onion. Stir-fry until the onion is translucent and fragrant.
Add the mixed vegetables to the pan and stir-fry for a few minutes until they are tender-crisp.
Push the vegetables to the side of the pan and crack the eggs into the open space. Scramble the eggs until they are cooked and then mix them with the vegetables.
Add the cooked rice noodles to the pan and pour the sauce mixture over them. Use tongs to toss everything together and coat the noodles with the sauce.
Return the cooked protein to the pan and toss to combine with the noodles and vegetables.
Taste and adjust the seasoning if needed by adding more soy sauce, oyster sauce, etc.
Serve the Phở Xào hot, garnished with fresh herbs, lime wedges, crushed peanuts, and sliced chili peppers if you like.
Phở Xào is a versatile dish, so feel free to customize it with your favorite protein and vegetables. It's a flavorful and satisfying Vietnamese noodle dish that's sure to delight your taste buds.
