Thai Noodles with Shrimp, Tofu and Egg
Nutritional values
(Percentage of daily recommendation)
| Calorie | 670 cal. | (32 %) | ||
| Protein | 47.48 g | (48 %) | ||
| Fat | 41.29 g | (36 %) | ||
| Carbohydrates | 38.46 g | (26 %) | ||
| Sugar added | 6.29 g | (25 %) | ||
| Roughage | 3.77 g | (13 %) |
| Vitamin A | 69.59 mg | (8,699 %) | ||
| Vitamin D | 0.88 μg | (4 %) | ||
| Vitamin E | 6.29 mg | (52 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 8.09 mg | (67 %) | ||
| Vitamin B₆ | 0.37 mg | (26 %) | ||
| Folate | 219.18 μg | (73 %) | ||
| Pantothenic acid | 1.24 mg | (21 %) | ||
| Vitamin B₁₂ | 0.61 μg | (20 %) | ||
| Vitamin C | 26.22 mg | (28 %) | ||
| Potassium | 922.5 mg | (23 %) | ||
| Calcium | 199.64 mg | (20 %) | ||
| Magnesium | 169.47 mg | (56 %) | ||
| Iron | 3.94 mg | (26 %) | ||
| Iodine | 26.4 μg | (13 %) | ||
| Zinc | 3.38 mg | (42 %) | ||
| Saturated fatty acids | 6.17 g | |||
| Cholesterol | 242.38 mg |
Ingredients
- For the noodles
- 300 grams medium-sized shrimp (ready to cook, with tail)
- 3 Tbsps Fish sauce
- ½ tsp black peppers
- 3 garlic cloves
- shallots
- 80 grams roasted, salted Peanuts (coarsely chopped)
- 125 grams Tofu
- 400 grams soybean sprout
- 2 Limes
- 200 grams wide Rice noodles
- 6 Tbsps Corn oil
- 50 grams dried shrimp
- 2 eggs
- 2 Tbsps Rice vinegar
- 2 Tbsps sugar
- 2 Tbsps light soy sauce
- For the garnishes
- Chili powder
- sugar
- halved Leeks
Preparation steps
Mix medium-sized shrimp with 1 tablespoon fish sauce and the black pepper and marinate for 15 minutes.
Peel garlic and shallot and chop finely.
Cut tofu into large cubes, about 1 cm (approximately 1/2 inch). Rinse sprouts and set aside. Rinse limes in hot water and cut into quarters.
Cook rice noodles in boiling salted water for about 2 minutes. Immediately pour into a colander and rinse with cold water.
Heat oil in a wok. Add garlic, shallot, tofu and dried shrimp and stir-fry over high heat for 1-2 minutes. Add medium-sized shrimp and stir-fry about 1 minute, then push everything to the edge of the wok.
Add the eggs in the center of the wok and cook over medium heat until set, 2-3 minutes, stirring constantly. Then mix well with the other ingredients in the wok.
Stir in noodles, half of the bean sprouts, vinegar, sugar, remaining fish sauce and soy sauce and cook until heated through.
Blanch remaining sprouts about 1 minute in boiling salted water, drain, rinse in cold water and drain. Arrange sprouts, lime quarters chili powder and sugar in small bowls.
Arrange noodles on a platter and sprinkle with peanuts and chives. Serve with the garnishes.
