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🍽️ Thai-style rice noodle pan with tofu and chili sauce

772 kcal · 30 min · 4 servings

Ingredients

• 275 g wide rice noodles
• 2 tbsp tamarind paste
• 100 ml light soy sauce
• 4 tbsp honey
• 2 tbsp Sriracha (or Sambal oelek)
• 30 g spring onions (1 spring onion)
• 200 g large shallots (4 large shallots)
• 12 g garlic cloves (4 garlic cloves)
• 400 g tofu
• 60 ml oil (preferably peanut oil)
• 3 eggs
• 125 ml classic vegetable broth
• 175 g bean sprouts
• 50 g organic lime (1 organic lime)
• coriander leaves
• 4 tbsp roasted peanuts

Instructions

1. 1. Place the rice noodles in a large bowl.
2. 2. Pour hot water over the noodles.
3. 3. Let the noodles soak for 25 to 30 minutes.
4. 4. Meanwhile, mix the tamarind paste with the soy sauce.
5. 5. Stir in the honey and the Sriracha sauce.
6. 6. Stir until the sauce is smooth and uniform.
7. 7. Clean the spring onions and wash them.
8. 8. Cut the spring onions into pieces about 4 cm long.
9. 9. Peel the shallots.
10. 10. Slice the shallots into very thin rings.
11. 11. Peel the garlic.
12. 12. Finely chop the garlic.
13. 13. Cut the tofu into cubes of about 2 cm size.
14. 14. Pat the tofu cubes dry with kitchen paper.
15. 15. Heat oil in a wok over low heat.
16. 16. Add half of the shallot rings to the hot oil.
17. 17. Fry the shallots over medium heat, stirring constantly.
18. 18. Fry the shallots for about 10 minutes until golden brown.
19. 19. Place the fried shallots and the oil into a sieve.
20. 20. Catch the oil in a container.
21. 21. Let the shallots drain on kitchen paper.
22. 22. Let the shallots cool until they are crispy.
23. 23. Heat 1 tablespoon of the collected oil in the wok.
24. 24. Whisk the eggs in a separate bowl.
25. 25. Fry the whisked eggs in the hot wok, stirring.
26. 26. Remove the cooked eggs from the wok.
27. 27. Place the eggs on a plate.
28. 28. Wipe the wok clean.
29. 29. Heat 2 tablespoons of oil in the wok.
30. 30. Fry the tofu cubes for 5 to 6 minutes until golden brown.
31. 31. Remove the tofu cubes from the wok.
32. 32. Let the tofu cubes drain on kitchen paper.
33. 33. Drain the soaked noodles.
34. 34. Let the noodles drain well.
35. 35. Heat the remaining oil in the wok.
36. 36. Fry the spring onions, garlic, and remaining shallots for 1 minute.
37. 37. Stir-fry the vegetables.
38. 38. Add the noodles to the wok.
39. 39. Fry the noodles for 3 minutes, stirring.
40. 40. Pour the seasoning sauce into the wok.
41. 41. Pour the vegetable broth into the wok.
42. 42. Stir the tofu into the noodles.
43. 43. Stir the bean sprouts into the pan.
44. 44. Cover the wok.
45. 45. Heat the mixture for 2 minutes.
46. 46. Cut the lime into wedges.
47. 47. Wash the coriander.
48. 48. Shake the coriander dry.
49. 49. Pluck the coriander leaves from the stems.
50. 50. Fold in the prepared eggs.
51. 51. Place the rice noodles into bowls.
52. 52. Sprinkle the noodles with the crispy shallots.
53. 53. Sprinkle the noodles with the peanuts.
54. 54. Serve the lime wedges on the side.
55. 55. Serve the coriander on the side.
56. 56. Serve the Sriracha sauce on the side.

Nutrition per serving

• kcal: 772
• Protein: 32 g · Fett/Fat: 34 g · Carbs: 81 g