Ingredients
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10 ounces dried rice noodles
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4 tablespoons brown sugar
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4 tablespoons soy sauce, or to taste
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6 tablespoons fish sauce, or to taste
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5 tablespoons tamarind paste
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2 tablespoons vegetable oil
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12 ounces chicken breast, thinly sliced
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1 (7 ounce) package firm tofu, sliced
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3 cloves garlic, chopped
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1 tablespoon shrimp paste
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3 eggs
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2 tablespoons chopped spring onions
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¾ cup dry roasted peanuts
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2 cups bean sprouts
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1 lime, cut into wedges
Directions
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Soak rice noodles in a bowl of water for 15 minutes.
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Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.
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Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook until chicken is no longer pink in the center, about 4 minutes.
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Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.
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Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.
Nutrition Facts (per serving)
797 | Calories |
29g | Fat |
98g | Carbs |
40g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 797 | |
% Daily Value * | |
Total Fat 29g | 37% |
Saturated Fat 5g | 26% |
Cholesterol 190mg | 63% |
Sodium 3006mg | 131% |
Total Carbohydrate 98g | 35% |
Dietary Fiber 6g | 20% |
Total Sugars 18g | |
Protein 40g | 80% |
Vitamin C 11mg | 12% |
Calcium 281mg | 22% |
Iron 7mg | 36% |
Potassium 766mg | 16% |
* 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.