1/2 pound dry rice noodles, preferably 1/4 inch wide
3 tablespoons canola oil
3 large garlic cloves, minced
1/2 pound cleaned and peeled shrimp, cut lengthwise in half
1 pound extra-firm tofu, cubed
2 large eggs, lightly beaten
1/4 cup fish sauce
1/4 cup rice vinegar
2 tablespoons brown sugar
2 teaspoons paprika
6 scallions, cut into 2-inch pieces
2 cups bean sprouts
1 small red bell pepper, seeded and slivered
1/4 cup peanuts, chopped
1 lime, cut into wedges
How to Make It
Cover the noodles with warm water and soak for 30 to 45 minutes or until softened but not mushy. Drain and discard the water.
In a wok or large stockpot, heat the oil over medium-high heat. Add the garlic and stir-fry 15 seconds. Add the shrimp and stir-fry 2 to 3 minutes or just until pink and opaque. Add the tofu and toss until lightly coated with oil. Add the eggs and scramble. Fold in the softened noodles, fish sauce, vinegar, 1/4 cup water, brown sugar, and paprika and toss for about 2 minutes or until well combined. Add the scallions and bean sprouts and heat through. Pile onto a large platter and garnish with the red pepper, peanuts, and wedges of lime.
This was delicious! I also substituted chicken for tofu, and it was awesome. This was my first time cooking stir-fry and I was amazed at how easy it was. It tasted like it was straight out of a restaurant
This was very delicious! I substituted chicken for the tofu and ended up using a slightly thinner asian noodle. I also added soy sauce to the mix while it was cooking. It was still really good and was a very light dinner. I would make this again.
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