Vegetarian Delicacy

Thai Rice Noodle Stir-Fry

with Tofu and Spicy Sauce
4.125
Average: 4.1 (8 votes)
(8 votes)
Thai Rice Noodle Stir-Fry

Thai Rice Noodle Stir-Fry - Best evidence that Asian cuisine is not only delicious but also healthy

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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
718
calories
Calories

Healthy, because

Even smarter

Nutritional values

This noodle dish is great for those with coeliac disease, because the rice noodles contain no gluten. In addition, the various onion vegetables protect against bacterial infections with their essential oils.

Tamarind pulp is obtained from the brown pod of the tamarind tree. The fruit is sometimes called "Indian date". It has a mild sweet-sour taste and is pleasantly fruity. It is better to use the marrow sparingly, as it has a laxative effect in larger quantities.

1 serving contains
(Percentage of daily recommendation)
Calorie718 kcal(34 %)
Protein27 g(28 %)
Fat30 g(26 %)
Carbohydrates81 g(54 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.3 μg(7 %)
Vitamin E3.6 mg(30 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.7 mg(64 %)
Vitamin B₆0.4 mg(29 %)
Folate164 μg(55 %)
Pantothenic acid1.4 mg(23 %)
Biotin25 μg(56 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C12 mg(13 %)
Potassium847 mg(21 %)
Calcium246 mg(25 %)
Magnesium100 mg(33 %)
Iron5.9 mg(39 %)
Iodine10 μg(5 %)
Zinc2 mg(25 %)
Saturated fatty acids5.8 g
Uric acid124 mg
Cholesterol178 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
10 ounces wide Rice noodles
2 tablespoons Tamarind paste
½ cup light soy sauce
4 tablespoons cane sugar
2 tablespoons Sriracha (or sambal oelek)
1 scallion
4 large shallots
4 garlic
14 ounces firm Tofu
¼ cup vegetable oil (preferably peanut oil)
3 eggs
½ cup Vegetable broth
6 ounces Mung bean sprouts
1 Lime
cilantro (to taste)
4 tablespoons roasted Shelled peanut
How healthy are the main ingredients?
Tofusoy sauceshallotgarliceggLime
Preparation

Kitchen utensils

1 Bowl, 1 Small bowl, 1 Wok, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Wooden spoon, 1 Sieve

Preparation steps

1.
Thai Rice Noodle Stir-Fry preparation step 1

Put the noodles in a large bowl and pour in hot water. Soak for 25-30 minutes.

2.
Thai Rice Noodle Stir-Fry preparation step 2

Meanwhile, mix tamarind paste with soy sauce, sugar and Sriracha in a bowl until the sugar has dissolved.

3.
Thai Rice Noodle Stir-Fry preparation step 3

Trim scallion, rinse and cut into 4 cm (approximately 1 1/2 inch) pieces. Peel shallots and cut into very thin rings. Peel garlic and chop finely.

4.
Thai Rice Noodle Stir-Fry preparation step 4

Cut tofu into 2 cm (approximately 3/4 inch) cubes and pat dry.

5.
Thai Rice Noodle Stir-Fry preparation step 5

Heat the oil in a wok over low heat until hot and add half the shallot rings. Stir-fry until golden brown, stirring constantly, about 10 minutes.

6.
Thai Rice Noodle Stir-Fry preparation step 6

Drain shallot rings and oil in a sieve, capturing the oil. Drain the shallot slices on paper towels (during cooling they will become crispy).

7.
Thai Rice Noodle Stir-Fry preparation step 7

Heat 1 tablespoon of strained oil in the wok. Whisk the eggs, fry in a hot wok while stirring, remove and put on a plate. Wipe the wok.

8.
Thai Rice Noodle Stir-Fry preparation step 8

Heat 2 tablespoons oil and fry the tofu until golden brown, 5-6 minutes. Remove and drain on paper towels.

9.
Thai Rice Noodle Stir-Fry preparation step 9

Drain the noodles.

10.
Thai Rice Noodle Stir-Fry preparation step 10

Heat the remaining oil in wok and add scallion, garlic and remaining shallot rings. Stir-fry 1 minute.

11.
Thai Rice Noodle Stir-Fry preparation step 11

Add noodles and stir-fry 3 minutes.

12.
Thai Rice Noodle Stir-Fry preparation step 12

Add the seasoning sauce and vegetable broth. Stir in tofu and mung bean sprouts, cover and heat for 2 minutes. Cut lime into wedges. Rinse cilantro, shake dry and pluck leaves.

13.
Thai Rice Noodle Stir-Fry preparation step 13

Fold in eggs. Place rice noodles in bowls and sprinkle with crispy shallot rings and peanuts. Garnish with lime wedges and cilantro and serve with extra Sriracha on the side.