From: Everyday Vegetarian Cooking
Servings: 4
Tags: vegetarian, thai
Last Made: June 23, 2019
Scott:
Ana:
Alex:

Ingredients

  • 14 oz flat rice stick noodles
  • 2 Tbs peanut oil
  • 2 eggs, lightly beaten
  • 1 onion, cut into thin wedges
  • 2 cloves garlic, crushed
  • 1 small red pepper, cut into thin strips
  • 4 oz fried tofu, cut into 1/4" strips
  • 6 green onions, sliced on diagonal
  • 1/2 cup (25 g) fresh cilantro leaves
  • 1/4 cup soy sauce
  • 2 Tbs lime juice
  • 1 Tbs brown sugar
  • 2 tsp chili paste
  • 1 cup bean shoots
  • 1/4 cup roasted, unsalted peanuts, chopped

Steps

1) Cook noodles in saucepan, 5-10 minutes until tender. Drain and set aside. 2) Heat wok over high heat and add peanut oil to coat. When smoking, add egg and swirl to form a thin omlette. Cook 30 seconds until set. Roll up and thinly slice. 3) Heat remaining oil in wok. Saute garlic, onion, and pepper on high heat 2-3 minutes. Add noodles and toss. Add omlette, tofu, green onions, and 1/2 cilantro. 4) In a small bowl, combine soy sauce, chili paste, lime juice, and sugar. Toss through noodles. 5) Serve noodles topped with bean shoots, peanuts, and remaining cilantro.

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