Ingredients:
1/2 lime
1 egg
4 teaspoons soy sauce
3 cloves garlic, minced
1/2 tsp ground dried chili pepper
1/4 tsp ground pepper
1 shallot, minced
2 Tbsp sugar
2 Tbsp tamarind or white vinegar
1/2 package Thai rice noodles
2 Tbsp vegetable oil
1/3 cup tofu - extra firm
1-1/2 cup green chives, fresh
2 Tbsp peanuts
1 1/3 cup bean sprouts
Directions:
Soak the dry noodlesfor 5 -8 minutes in warm water while preparing the
other ingredients. The noodles should be firm yet flexible, careful
not to oversoak. Cut tofu into thin 1 inch long strips. Cut up chives
into 1 inch long pieces. Set aside a few fresh chives for a garnish.
Rinse the bean sprouts andset aside half for serving fresh. Mince shallot
and garlic together.
Use a wok or a large skillet. Add the oil and heat on medium. Fry the
peanuts until toasted and remove them from the wok. Add shallot, garlic
and tofu and stir them until they start to brown. Drain the noodles
and add to the wok. Stir quickly to keep things from sticking. Add the
tamarind or vinegar, sugar, soy sauce, and chili pepper. The heat should
remain high while you stir. Make room for the egg by pushing all noodles
to the side of the wok. Crack the egg onto the wok and scramble it until
it is almost all cooked. Fold the egg into the noodles. Add bean sprouts,
chives and stir. The noodles should be soft. .Pour onto the serving
plate and sprinkle with peanuts. Serve hot with a wedge of lime on the
side, raw chives and raw bean sprouts on top.
By Elisa Shine
Published: May 5, 2010
