Repeat after me: Not all fish sauces are created equally.

Ingredients:

Sauce

• 4oz of thai dried rice sticks
• 1 1/2 Tbs tamarind puree
• 3 Tbs packed brown sugar
• 2 Tbs fish sauce
• 1 1/2 Tbs oyster sauce

Stir Fry

• 2-3 Tbs canola oil
• 1/2 onion, sliced
• 2 cloves of garlic, finely diced
• 5 oz chicken breast thinly sliced
• 2 eggs, whisked
• 1 1/2 cups beansprouts
• 1/2 cup firm tofu, cubed
• 1/4 cup chives, fine chop
• 1/4 cup peanuts, chopped

Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don’t leave them sitting around for more than 5 – 10 minutes.

Mix up your stinky sauce and set aside

Heat up oil in large non stick skillet on high heat. Add garlic and onion and cook for 30 seconds. Add chicken and cook a couple minutes until mostly cooked.

Clear a side of the pan and add your egg. Scramble then mix with chicken.

Add your bean sprouts, tofu, noodles and finally the sauce. Add your chives and half the peanuts. Toss quickly and then remove from heat.

Serve sprinkled with peanuts and lime wedges on the side. Add more bean sprouts too if you like.

I horribly failed at this one because I don’t eat fish. The fish sauce I bought was awful. Like, more stinky than regular fish sauce. If you just came from the recipe, stop reading now.

If you have dogs, you’re probably familiar with the smell of an expressed anal glad. That’s what this fish sauce smelled of. I wasn’t playing when I almost gagged. I can’t honestly tell you if the finished product was good because its still all I could smell or taste. I’ve definitely decided that when it comes to thai food, I prefer it being made for me.

Ignorance is bliss, my friends.