Thai · Dinner
Thai Stir-Fried Rice Noodles with Egg
Thai stir-fried rice noodles with firm tofu, egg, bean sprouts, and scallion, finished with tamarind, soy sauce, and lime for tangy, savoury flavour. Crushed peanuts and chili flakes add crunch and heat, served immediately with a lime wedge.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
630Calories
26.8gProtein
28.2gFat
72.5gCarbs
14.1gSugar
6.2gFiber
1391mgSodium
186mgChol
5.1gSat Fat
648mgPotassium
225mgCalcium
6.1mgIron
0.5mcgVitamin B12
19mgVitamin C
vegetarian
high-fiber
sweet-heat
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Soak dried rice noodles in warm water for 10 minutes until pliable but firm. Press tofu between paper towels and cut into cubes. Mince garlic; slice scallions into 1-inch lengths.
2
Whisk tamarind paste, soy sauce, and brown sugar in a small bowl until sugar dissolves into a smooth, glossy sauce.
3
Heat vegetable oil in a wok over high heat until shimmering. Fry tofu cubes for 3 minutes, turning occasionally, until golden and crisp on most sides.
4
Add minced garlic to the wok and sauté over medium heat for 30 seconds until pale gold. Crack the egg in and scramble for 1 minute until just set.
5
Add drained noodles and tamarind sauce, tossing over high heat for 2 minutes until glossy and evenly coated without scorching.
6
Add bean sprouts and scallions, tossing over high heat for 1 minute until sprouts soften slightly but retain light crunch.
7
Plate
Transfer to a plate. Scatter with crushed peanuts, chili flakes, and cilantro. Serve immediately with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g14 oz firm tofu
- 140g5 oz dried flat rice noodles
- 22 large eggs
- 80g2.8 oz bean sprouts
- 4 tbsp4 tbsp tamarind paste
- 3 tbsp3 tbsp soy sauce
- 2 tsp2 tsp brown sugar
- 2 tbsp2 tbsp vegetable oil
- 4 cloves4 cloves garlic
- 44 scallions
- 2 tbsp2 tbsp roasted peanuts
- 11 lime
- 1/2 tsp1/2 tsp chili flakes
- 2 tbsp2 tbsp cilantro leaves
