Stir together all the sauce ingredients until the sugar is dissolved. Meanwhile, soak the noodles in warm water to cover, about 30 minutes or until softened; drain.
Heat the oil in a wok or large skillet over high heat until hot but not smoking. Add the garlic and saute, stirring, about 20 seconds, just until fragrant. Add the shrimp and cook, stirring, about 2 minutes, until pink and not quite cooked through. Stir in the noodles until coated with the oil.
Add the sauce to the noodles and cook, stirring occasionally, 5 to 7 minutes, or until the liquid is absorbed; add water if necessary to soften the noodles. Stir in the tofu.
If using the eggs, create a well in the center of the wok by pulling the noodles to the side. Add the eggs and cook, stirring, until firm. Stir in the scallions, peanuts and bean sprouts; blend well and heat through. Transfer the noodles to a serving platter and garnish with the red pepper, bean sprouts, peanuts and lime.
For a healthier version: Reduce the fish sauce and brown sugar to 2 tablespoons each. Cut the vegetable oil to 1 tablespoon, and use only baked tofu. If using eggs, substitute one egg white for one of the eggs. Use dry roasted peanuts, and reduce to 1/4 cup.
Recommended ingredients: Fish sauce and tofu are available at most supermarkets, specialty stores and health food stores.
Nutritional information (using baked tofu and without eggs): 599 calories, 23 grams fat, 3 grams saturated fat, 1688 mg sodium, 64 grams carbohydrate, 33 grams protein
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (529g)|
|Recipe Makes: 4|
|Calories from Fat: 373 (42%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 17.6g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 699mg||215 %|
|Sodium 2064.4mg||71 %|
|Potassium 932.4mg||25 %|
|Total Carbohydrate 75.7g||22 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 68.4g|
|Protein 55.7g||80 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 883
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What would you serve with this? Link in another recipe
selangeTried this tonight and it turned out great! :) I felt there was something missing though so we added a bit of soy sauce and it was all good.3y ago
Megz0309The sauce was good. I used frozen stir fry veg and chicken.4y ago
dfinocchGreat recipe! I modified it just a bit by using a little less vinegar and adding a tablespoon of tamarind paste.4y ago
Asnea525Loved it! I made this without the shrimp, and it was still yummy. Added juice from two limes into the dish while still in the wok for an even taste. Thanks for posting this recipe!5y ago
Marlinia10There isn't much flavor but is good for the health conscious cookers.7y ago
pfdchiefNutritional information (using baked tofu and without eggs): 599 calories, 23 grams fat, 3 grams saturated fat, 1688 mg sodium, 64 grams carbohydrate, 33 grams protein7y ago
kayelemNutritional information (using baked tofu and without eggs): 599 calories, 23 grams fat, 3 grams saturated fat, 1688 mg sodium, 64 grams carbohydrate, 33 grams protein [I posted this recipe.]8y ago