1 bunch green onions, whites cut into 1 1/2 inch pieces, greens sliced
2 cups bean sprouts
1 cup roasted unsalted peanuts
1/4 cup cilantro, chopped
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 honey
DIRECTIONS
Place the rice noodles in a pot and cover with VERY hot water and allow to sit for 20 minutes.
In a bowl combine the ingredients for the sauce: soy sauce, water, peanut butter, chili garlic sauce, lime juice, lemon juice, rice vinegar and honey stir well to combine.
In a wok or large nonstick pan heat the peanut oil over high heat until wisps of smoke are visible. Carefully add the tofu and the white pieces of green onion, 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 1-2 minutes. Add the noodles and stir-fry for 1-2 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 1 minute.
Place into the serving bowl and top with the remaining peanuts, green onions, and cilantro for garnish.
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