Ingredients Jump to Instructions ↓

  1. 4 eggs

  2. 1 tablespoon vegetable oil

  3. 1/2 large onion, sliced

  4. 1 large zucchini, julienned

  5. 1 (14 ounce) package tofu, drained and cubed

  6. 1 clove garlic

  7. 7 Thai chiles, chopped

  8. 3 tablespoons fish sauce

  9. 1/4 cup lime juice

  10. 2/3 teaspoon sugar

  11. 1/3 teaspoon salt

  12. 1 quart water

  13. 8 ounces cellophane noodles

  14. 1/2 head lettuce, chopped

Instructions Jump to Ingredients ↑

  1. Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop. Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides. With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt. Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft. In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.


Send feedback