Ingredients
- 8 ounces dried wide, flat grain noodles
- 1/4 cup fresh lime juice, plus lime wedges for serving (3 limes)
- 3 tablespoons soy sauce or fish sauce
- 1 tablespoon chili sauce, for example Sriracha
- 1 tablespoon packed dark-brown sugar
- two tablespoons vegetable oil
- 2 large eggs, gently beaten
- 1 package (14 ounces) firm tofu, drained, thinly sliced, and patted dry
- 2 medium carrots, peeled and shredded
- 2 garlic clove cloves, minced
- 8 scallions, white-colored and eco-friendly parts separated and thinly sliced
- Coarse salt
- two tablespoons roasted salted peanuts, chopped
- 1/4 cup fresh cilantro leaves
Directions
Soak noodles based on package instructions drain. In a tiny bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.
Inside a large nonstick skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat pan. Add eggs, swirl to coat bottom, and prepare until just set, about one minute. Transfer eggs to some cutting board, loosely roll-up, and cut crosswise into thin strips. Add 4 teaspoons oil to skillet as well as heat. Add tofu in one layer and prepare until golden brown on sides, 7 minutes, flipping midway through. Transfer to cutting board.
Add 1 1/2 teaspoons oil, carrots, garlic clove, and scallion whites to skillet and prepare until softened, a few minutes. Add lime-juice mixture and produce to some simmer. Add noodles and prepare, stirring frequently, one minute. Add eggs and tofu and lightly toss to mix. Season to taste with salt. Divide among 4 plates and top with peanuts, cilantro, and scallion vegetables. Serve with lime wedges.
Cook's Notes
Much Better Than Takeout: Create a healthier form of the tasty Thai classic a lot sooner of computer takes to get it delivered.
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