Ingredients
Sauce
- 3 med Lime juiced
- 2 tbsp Soy Sauce
- 1 tbsp Fish Sauce
- 1 tbsp Brown Sugar
- 1 tbsp Sriracha
Dish
- 1 pkg Rice Noodle thick cut
- 3 tbsp Peanut Oil
- 1 med Egg lightly beaten
- 1 pkg Tofu Heiwa
- 1 med Carrot shredded
- 2 clove Garlic minced
- 1/4 cp Peanuts crushed
- 4 Scallions
- 1 cp Mung Beans
Servings: people
Instructions
- Soak rice noodles in hot tap water for 30 minutes.
- Mix lime juice, fish sauce, soy sauce, sriracha, and brown sugar in a small bowl.
- Add 1 tbsp of peanut oil to hot wok or large saucepan, add egg and swirl to coat. Cook until egg firms up. Remove, roll and slice into thin strips.
- Slice tofu into small thin steaks, add to pan and fry until just a little crispy. Set aside with egg.
- Add 1 tbsp of oil and add carrot, scallion whites, and garlic to pan and saute until sweated. Add sauce and bring to a boil, then simmer
- Add rice noodles and cook for about a 1 minute until it soaks up the sauce. Add egg slice and tofu to heat.
- Plate and top with peanuts and scallion greens. Garnish with a slice of lime.
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