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EatSmarter exclusive recipe

Thai Rice Noodle Stir-Fry

with Tofu and Spicy Sauce
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Thai Rice Noodle Stir-Fry

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

Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
718
calories
Calories
0
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Ingredients

for
4
servings
10 ounces
2 tablespoons
½ cup
light Soy sauce
4 tablespoons
2 tablespoons
Sriracha (or sambal oelek)
1
4
large Shallots
4
14 ounces
firm Tofu
¼ cup
Vegetable oil (preferably peanut oil)
3
½ cup
6 ounces
1
Cilantro (to taste)
4 tablespoons
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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.

Health information

Exact nutritional values of this recipe  
Nutritions
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
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