Ingredients Jump to Instructions ↓

  1. 7 ounces wide rice noodles

  2. 1/4 cup fish sauce (available in the Asian foods aisle)

  3. 2 tablespoons sugar

  4. 3 tablespoons peanut or vegetable oil, divided

  5. 1 tablespoon soy sauce Juice of

  6. 1 lime Pinch of red pepper flakes

  7. 7 ounces extrafirm tofu, dried well and cut into 1/2-inch cubes

  8. 2 eggs, lightly beaten

  9. 1 garlic clove, minced

  10. 1/2 cup cooked shrimp, chopped

  11. 2 cups bean sprouts

  12. 1/2 cup dry-roasted peanuts, chopped

  13. 1/2 cup cilantro leaves, chopped and lightly packed

Instructions Jump to Ingredients ↑

  1. Soak the noodles in hot water according to the package directions. Combine the fish sauce, sugar, 2 tablespoons of the oil, soy sauce, lime juice, and the red pepper flakes (if you're using them) in a small bowl and set the mixture aside. Heat the remaining tablespoon of oil in a large nonstick pan over medium-high heat. Sauté the tofu cubes, if you're using them, until golden brown, about 7 to 8 minutes, then remove them from the pan and set them aside. Reduce the heat to medium-low and scramble the eggs (you can use the same pan), breaking up any large pieces. When they're done, set the eggs aside with the tofu cubes. Drain the soaked noodles. Sauté the garlic and shrimp for about 30 seconds, then add the fish sauce mixture and the noodles to the pan. Add the tofu cubes, eggs, and bean sprouts, stirring gently until everything is thoroughly heated. Remove to a serving dish and garnish with the peanuts and cilantro, if desired. Makes 8 cups.


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