1 bunch green onions, whites cut into 1-inch pieces, greens sliced
2 cups bean sprouts
1 cup roasted unsalted peanuts
1/4 cup freshly chopped cilantro
SAUCE:
6 TBSP soy sauce
2 TBSP water
4 TBSP creamy natural peanut butter
1/2 cup chili garlic sauce
2 TBSP lime juice
2 TBSP lemon juice
2 TBSP rice vinegar
4 TBSP raw honey
DIRECTIONS
Cook your rice noodles according to package directions then drain and set aside.
In a bow mix together the Sauce ingredients (soy sauce, water, peanut butter, chili garlic sauce, lime juice, lemon juice, rice vinegar and honey) until well combined.
Heat the peanut oil in a large wok over high heat until wisps of smoke are visible.
Carefully add the tofu and the white pieces of green onion then stir-fry rapidly until the edges of the tofu are slightly browned and crisp, about 2 minutes.
Add the eggs and cook until well scrambled, about 1 to 2 minutes.
Add the prepared noodles and stir-fry for 1 to 2 minutes.
Add the sauce and stir-fry rapidly until the sauce absorbs into the noodles, about 3 minutes.
Toss in half of peanuts, half of the green onion slices, half the cilantro and all of the bean sprouts and stir-fry for 1 minute.
Transfer the contents of the wok into a serving bowl then top with the remaining peanuts, green onions, and cilantro for garnish.
22 people Yepped this recipe
Print Recipe
Pin Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment
SIMILAR RECIPES YOU MAY LIKE