- 3 tablespoons dark soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sweet soy sauce
- 3 tablespoons canola oil
- 2 large eggs
- 3 garlic cloves, minced
- 1/2 medium onion, sliced
- 6 ounces tofu
- 1 medium tomato, cut into large chunks
- 4 cups fresh wide rice noodles, separated
- 1 cup (loosely packed) Thai basil leaves, tough stems removed
- 1/2 teaspoon ground white pepper
- Thai basil sprigs, for garnish
To prepare the sauce: Mix the dark soy sauce, fish sauce, oyster sauce, and sweet soy sauce in a small bowl to blend and set aside.
For the stir-fry: Heat a large wok over medium heat. Add the oil. When the first wisp of white smoke comes off of the wok, add the eggs and scramble until set, about 30 seconds. Add the garlic and sauté until fragrant, about 15 seconds. Stir in the onion. Add the tofu and tomato and stir-fry until the onions begin to soften, about 2 minutes.
Push the ingredients to one side of the wok. Add the noodles to the empty side of the wok and cook until they are seared on the bottom, about 1 minute.
Stir the noodles into the remaining cooked ingredients and cook until the noodles begin to soften, about 1 minute.
Pour the sauce over the noodles and add the basil leaves. Fold to combine and cook until the noodles absorb the sauce and become tender, and the edges of the noodles become slightly crisp, about 3 minutes.
Sprinkle 1/4 teaspoon of the white pepper over the noodles then fold the pepper into the noodles. Adjust the seasonings to taste, as desired.
Transfer the noodle mixture to a platter. Sprinkle with the remaining 1/4 teaspoon of white pepper. Garnish with the basil sprigs and serve immediately.