We love Thai food, so when I got the email from Skinnytaste for this recipe (I'm a follower of course), I intended to make it. It was very easy and incredibly good. In fact, it was so good, that we decided to make it in the coming weekend to use up the leftover tofu and other ingredients. We have also made this with spaghetti squash instead of rice noodles and it is just as good if you want a low carb option.
3 oz. packaged rice noodles
2 teaspoons vegetable oil
1 clove garlic, minced
6 oz medium shrimp, shelled and deveined
2 oz firm tofu, cubed
1 large egg
1 large egg white
5 oz. bean sprouts
1 oz. Chinese chives or scallions, chopped
1 T crushed peanuts, chopped
lime wedges (optional)
For the seasonings:
1 1/2 tablespoon fish sauce
1 tablespoon sugar
2 tablespoon water
1 tablespoon rice wine vinegar
1/2 teaspoon chili powder
1. Follow the package directions for the rice noodles. They should be soft (but still chewy and not mushy) when finished. Rinse with cold water.
2. While the noodles are cooking, get everything prepped, it's easiest to have everything ready because the stir frying process goes quickly! Combine seasonings in a small bowl.
3. Heat a large skillet and add the oil. Saute the garlic until fragrant and then add the shrimp and tofu. Once the shrimp are pink, add the noodles. Saute about 30 seconds, stirring continuously.
4. Push the noodles to one side and add the eggs. Break the yolk of the whole egg and cook both for about 30 seconds.
5. Combine the noodles and the eggs. Add the seasonings and stir to combine.
6. Add the bean sprouts and scallions. Stir to combine and heat all ingredients. Add the peanuts and serve with the lime wedges.
Serves 2.
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