Thai · Dinner
Thai Stir-Fried Rice Noodles with Egg (Dairy-Free)
Rice noodles wok-tossed with egg, firm tofu, bean sprouts and scallion in a tamarind-lime sauce sharpened with soy sauce and chili flakes. Finished with crushed peanuts and lime wedges, this coconut-oil stir-fry delivers the tang, char and crunch of classic pad-style noodles without any dairy.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
524Calories
18.3gProtein
17.9gFat
72.1gCarbs
11.8gSugar
5.2gFiber
1524mgSodium
186mgChol
6.1gSat Fat
385mgPotassium
142mgCalcium
4.1mgIron
0.3mcgVitamin B12
12.2mgVitamin C
vegetarian
high-fiber
dairy-free
Instructions
1
Prep
Soak rice noodles in warm water for 20-30 minutes until pliable but firm, then drain well. Whisk tamarind paste, soy sauce, brown sugar and chili flakes together until sugar dissolves.
2
Heat
Warm coconut oil in a wok over medium-high heat until shimmering, about 1 minute. Add minced garlic and stir for 20 seconds until fragrant and just golden.
3
Heat
Pour beaten egg into the wok and scramble for 30 seconds until just set, breaking it into small curds with a spatula. Add cubed tofu and toss for 2 minutes until lightly golden.
4
Heat
Add drained noodles and tamarind sauce to the wok, tossing constantly for 2-3 minutes over medium-high heat until glossy and evenly coated. Add bean sprouts and sliced scallion, tossing 30 seconds over high heat until just tender.
5
Plate
Transfer to a plate, scatter crushed peanuts and chopped cilantro over top, and serve immediately with lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g rice noodles, soaked and drained
- 22 large eggs
- 5 oz140g firm tofu
- 2 tbsp2 tbsp tamarind paste
- 3 tbsp3 tbsp soy sauce
- 2 tsp2 tsp brown sugar
- 1 tsp1 tsp chili flakes
- 2 tbsp2 tbsp coconut oil
- 2 clove2 clove garlic
- 2/3 cup70g bean sprouts
- 22 scallion
- 2 tbsp2 tbsp peanuts
- 22 lime wedge, for serving
- 2 tbsp2 tbsp cilantro
