Source : Canadian Living Magazine: May 2011
Always check packaged food labels for gluten, including ketchup (Heinz is gluten-free), sriracha, fish sauce and broth (homemade stock is best – and safest). It's best to steer clear of dry-roasted peanuts for the same reason. To toast nuts, toast in dry skillet over medium heat, shaking pan often, until fragrant and golden, about 4 minutes.
In large bowl, soak noodles in warm water for 15 minutes; drain and set aside.
Meanwhile, in small bowl, whisk together ketchup, broth, fish sauce, lime juice, sugar and chili sauce; set aside.
In wok or large skillet, heat 1 tbsp of the oil over medium-high heat; cook eggs, stirring occasionally, until scrambled and set, about 30 seconds. Transfer to separate bowl.
Wipe out wok. Add 1 tbsp of the remaining oil and heat over high heat; stir-fry shrimp until pink, about 1 minute. Transfer to plate.
Add 1 tbsp of the remaining oil to wok; heat over high heat. Stir-fry chicken until browned and no longer pink inside, about 1 minute. Add to shrimp.
Heat remaining oil in wok over high heat. Cook shallots, garlic, red pepper and ginger until softened, about 2 minutes.
Stir in ketchup mixture and noodles. Return shrimp mixture to pan; cook, stirring to coat, until noodles are tender, about 3 minutes.
Return scrambled eggs to pan along with tofu, bean sprouts and green onions; heat through just until sprouts begin to wilt, about 1 minute. Serve garnished with peanuts, cilantro and lime wedges.
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|Serving Size: 1 Recipe (2013g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 505 (41%)|
|Amt Per Serving||% DV|
|Total Fat 56.2g||75 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 30.6g|
|Polyunsanturated Fat 14g|
|Cholesterol 538.4mg||166 %|
|Sodium 7011.4mg||242 %|
|Potassium 2817.1mg||74 %|
|Total Carbohydrate 96.2g||28 %|
|Dietary Fiber 14.1g||57 %|
|Sugars, other 82.1g|
|Protein 96.6g||138 %|
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Calories per serving: 1232
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