Try this Thai Rice Noodles with Tofu with Cilantro recipe, or contribute your own.
Suggest a better description1. Put noodles in large bowl and add enough hot water to cover. Let stand until softened; about 20 minutes. Drain.
2. Meanwhile, stir together ketchup, fish sauce, and brown sugar in bowl and set aside.
3. Heat 2 teaspoons of oil in large heavy nonstick skillet over medium-high heat. Add egg substitute and cook, stirring to form small curds, until set, about 1 minute. Transfer eggs to medium bowl.
4. Add remaining 2 teaspoons oil to skillet. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tofu and cook, stirring occasionally until heated through, about 3 minutes. Add to scrambled eggs.
Add noodles, broth, and ketchup mixture to skillet and cook, stirring, until noodles have absorbed almost all liquid, about 5 minutes. Return tofu-egg mixture to skillet along with scallions and cilantro; cook, stirring about 30 seconds. Transfer noodle mixture to platter and sprinkle with peanuts. Serve with sriracha and lime wedges.
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 250 | ||
Calories from Fat: 53 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 842.8mg | 29 % | |
Potassium 224.7mg | 6 % | |
Total Carbohydrate 47.7g | 14 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 44.8g | ||
Protein 4.3g | 6 % | |
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: 250
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