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Suggest a better descriptionSource: Nancy's vegan thai cookbook
In a bowl, combine tamarind, soya sauce, sugar, fermented tofu and chili paste.
Soften noodles according to package, fry tofu.
In large wok, cook carrots and celery in oil until softened. Add garlic, tofu and well drained noodles. Stir until noodles are coated in oil. Pour sauce over noodles and add sesame oil, toss until evenly coated. Add salt and pepper. Add scallions and bean sprouts and cook for 45 seconds. Stir in peanuts. Garnish with cilantro and scallions
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 474 | ||
Calories from Fat: 141 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 571.7mg | 20 % | |
Potassium 173.1mg | 5 % | |
Total Carbohydrate 73.6g | 22 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 72g | ||
Protein 7.7g | 11 % | |
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: 474
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