Ingredients
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⅔ cup dried rice vermicelli
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¼ cup peanut oil
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⅔ cup thinly sliced firm tofu
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1 large egg, beaten
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4 cloves garlic, finely chopped
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¼ cup vegetable broth
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2 tablespoons fresh lime juice
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2 tablespoons soy sauce
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1 tablespoon white sugar
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1 teaspoon salt
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½ teaspoon dried red chili flakes
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3 tablespoons chopped peanuts
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1 pound bean sprouts, divided
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3 green onions, whites cut thinly across and greens sliced into thin lengths - divided
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3 tablespoons chopped peanuts
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2 limes, cut into wedges for garnish
Directions
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Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
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Heat peanut oil over medium heat in a large wok.
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Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
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Remove tofu with a slotted spoon and drain on plate lined with paper towels.
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Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
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Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
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Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
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Remove egg from the wok and set aside.
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Pour reserved peanut oil in the small bowl back into the wok.
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Toss garlic and drained noodles in wok until they are coated with oil.
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Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
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Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
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Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
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Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.
Nutrition Facts (per serving)
| 397 | Calories |
| 23g | Fat |
| 40g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 397 | |
| % Daily Value * | |
| Total Fat 23g | 30% |
| Saturated Fat 4g | 20% |
| Cholesterol 41mg | 14% |
| Sodium 1234mg | 54% |
| Total Carbohydrate 40g | 14% |
| Dietary Fiber 5g | 18% |
| Total Sugars 10g | |
| Protein 13g | 26% |
| Vitamin C 29mg | 32% |
| Calcium 204mg | 16% |
| Iron 5mg | 25% |
| Potassium 430mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
