Thai Rice Noodle Stir-Fry
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.
(Percentage of daily recommendation)
| Calorie | 718 cal. | (34 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 38.1 μg | (64 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 25 μg | (56 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 847 mg | (21 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 10 ozs wide Rice noodles
- 2 Tbsps Tamarind paste
- ½ cup light soy sauce
- 4 Tbsps cane sugar
- 2 Tbsps Sriracha (or sambal oelek)
- 1 scallion
- 4 large shallots
- 4 garlic cloves
- 14 ozs firm Tofu
- ¼ cup vegetable oil (preferably peanut oil)
- 3 eggs
- ½ cup Vegetable broth
- 6 ozs Mung bean sprouts
- 1 Lime
- cilantro (to taste)
- 4 Tbsps roasted Shelled peanut
Preparation steps
Put the noodles in a large bowl and pour in hot water. Soak for 25-30 minutes.
Meanwhile, mix tamarind paste with soy sauce, sugar and Sriracha in a bowl until the sugar has dissolved.
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.
Cut tofu into 2 cm (approximately 3/4 inch) cubes and pat dry.
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.
Drain shallot rings and oil in a sieve, capturing the oil. Drain the shallot slices on paper towels (during cooling they will become crispy).
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.
Heat 2 tablespoons oil and fry the tofu until golden brown, 5-6 minutes. Remove and drain on paper towels.
Drain the noodles.
Heat the remaining oil in wok and add scallion, garlic and remaining shallot rings. Stir-fry 1 minute.
Add noodles and stir-fry 3 minutes.
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.
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.