1. Put the noodles in a bowl and pour boiling water over them to cover. Soak until softened, at least 15 minutes.
2. Put 2 tablespoons of the oil into a wok or large skillet over medium heat. When hot, add the eggs and scramble quickly for the first minute or so with a fork almost flat on the bottom of the pan. You're looking for an egg crepe of sorts, with the smallest curd you can manage. Cook until just set and remove from pan and set aside.
3. Raise the heat to high and add the remaining oil. When the oil is hot, add garlic, tofu, scallions, and half the bean sprouts and cook, stirring occasionally, for 3 minutes. Transfer with a slotted spoon to a plate.
4. Put the drained noodles, eggs, fish sauce, tamarind and sugar in the pan and cook, stirring occasionally, until the noodles are heated through, then add the stir fried tofu mixture. Toss to combine and serve. Top with peanuts, cilantro, and serve with lime wedges on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (247g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 460 (65%)|
|Amt Per Serving||% DV|
|Total Fat 51.2g||68 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 28.5g|
|Cholesterol 7.8mg||2 %|
|Sodium 1608.7mg||55 %|
|Potassium 301.2mg||8 %|
|Total Carbohydrate 52.8g||16 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 50.5g|
|Protein 14.3g||20 %|
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: 703
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!