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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 4 |
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A savory Thai dish with a healthy twist Ingredients:
3 tablespoons chili sauce |
3 tablespoons packed brown sugar |
1 tablespoon water |
1 tablespoon fish sauce (replace with soy sauce if desired) |
1 teaspoon grated peeled fresh ginger |
1/2 teaspoon crushed red pepper flakes |
1/4 lb wide rice stick noodles |
1 tablespoon vegetable oil |
1 (6 ounce) package tofu, cut into cubes |
2 large eggs |
2 garlic cloves, minced |
1 cup fresh bean sprout |
1/2 cup diagonally cut green onion |
1/2 cup minced fresh cilantro, divided |
1/4 cup coarsely chopped dry roasted peanuts |
4 lime wedges |
Directions:
1. Combine first 6 ingredients; set aside. Cook noodles in boiling water for 5 minutes or until done. Drain and rinse with cold water; drain well. Crack eggs in a separate bowl, stir well with a whisk. Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and sauté for 20 seconds.
2. Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in tofu, bean sprouts, onions and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.
3. Garnish with chopped peanuts and cilantro.
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