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Ingredients
- Ingredients
- 8 Ounce medium-wide rice noodles
- 3 Tablespoon fish sauce
- 2 Tablespoon rice vinegar or cider vinegar
- 2 Tablespoon granulated sugar
- 1 Tablespoon vegetable oil
- 2 eggs, lightly beaten
- 3 Clove large cloves garlic, finely chopped
- 1 Teaspoon chili flakes
- 8 Ounce large shrimp, peeled and deveined
- 4 tofu, sliced into thin strips (about 1 cup)
- 3 Cup bean sprouts
- 6 green onions, chopped
- 1/2 Cup coarsely chopped fresh cilantro
- 1/4 Cup chopped unsalted peanuts
- 1 lime, cut in wedges
Details
Servings 4
Adapted from 20minutesupperclub.com
Preparation
Step 1
1. Soak noodles in hot water for 15 minutes; drain. In a small bowl, mix together fish sauce, rice vinegar and sugar; set aside.
2. In large nonstick wok or skillet, heat 1 teaspoon oil over medium-high heat; cook eggs, stirring until scrambled. Cut into strips and transfer to side dish.
3. Wipe out pan; add remaining oil. Stirfry garlic, chili flakes, and shrimp for 2 minutes. Add tofu and stirfry for 1 minute or until shrimp are pink and opaque.
4. Add noodles and 1/2 cup water; cook, stirring for 2 to 3 minutes or until noodles are tender. Stir in fish sauce mixture, bean sprouts and half the onions; toss to mix well. Transfer to serving dish. Top with eggs, remaining onions, cilantro and peanuts. Garnish with lime.
Nutritional Information
Nutrients per serving: 459 calories, 24 g protein, 13 g fat, 62 g carbs, 3 g fibre, 680 mg sodium. Good source of vitamin C, folate, iron and zinc.
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