In a wok of frying pan, heat oil. Add garlic & fry til golden brown. Add ready-fried beancurd and stir. Break egg into wok, cook for a moment, then stir. Add cooked noodles, stir, then add turnip and spring onions & half of peanuts and half of beansprouts. Stir well; add chili powder, sugar, light soy sauce, and lemon juice. Stir well & turn on to a plate. Sprinkle with remaining peanuts and chopped coriander leaf. Arrange remaining beansprouts & lime wedge on side of plate. (From Thai Vegetarian Cooking, Vatcharin Bhumichitr,Clarkson Potter Pub)
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 4|
|Calories from Fat: 184 (64%)|
|Amt Per Serving||% DV|
|Total Fat 20.5g||27 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 8g|
|Cholesterol 52.9mg||16 %|
|Sodium 307.2mg||11 %|
|Potassium 143.6mg||4 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 20.2g|
|Protein 7g||10 %|
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Calories per serving: 287
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