Time
120 min
Serving
4 persons
Calories
397
This is an authentic Thai recipe, with the proper ingredients (no ketchup or peanut butter). It is easy, quick, and absolutely delicious.
Ingredients
- rice vermicelli: 0.66667 cup (dried)
- peanut oil: 0.25 cup
- firm tofu: 0.66667 cup (thinly sliced)
- egg: 1 piece (beaten)
- garlic: 4 clove (chopped)
- vegetable broth: 0.25 cup
- lime juice: 2 Tbsp (fresh)
- soy sauce: 2 Tbsp
- white sugar: 1 Tbsp
- salt: 1 tsp
- red Chili flakes: 0.5 tsp (dried)
- peanuts: 3 Tbsp (chopped)
- bean sprouts: 1 pound (divided)
- green onions, whites cut thinly across and greens sliced into thin lengths: 3 piece (divided)
- peanuts: 3 Tbsp (chopped)
- limes: 2 piece (cut into wedges, for garnish)
Metric Conversion
Stages of cooking
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Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
-
Heat peanut oil over medium heat in a large wok.
-
Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
-
Remove tofu with a slotted spoon and drain on plate lined with paper towels.
-
Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
-
Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
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Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
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Remove egg from the wok and set aside.
-
Pour reserved peanut oil in the small bowl back into the wok.
-
Toss garlic and drained noodles in wok until they are coated with oil.
-
Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
-
Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
-
Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
-
Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.
