The Thai classic: rice noodles tossed in a wok with shrimp, tofu and egg, seasoned with a soy-lemon-sugar sauce and finished with peanuts.
Ingredients
Instructions
- 1
For the sauce, whisk the soy sauce, sugar and lemon juice in a small bowl until the sugar dissolves.
- 2
Cut the tofu into 2 cm cubes and pat dry. Finely chop the garlic, cut the green onions into 3 cm lengths and roughly crush the peanuts.
- 3
Heat half the oil in a wok or large pan over high heat and fry the tofu for 4-5 minutes until golden on all sides; set aside.
- 4
In the remaining oil, stir-fry the garlic for 30 seconds, add the shrimp and cook for 2 minutes until pink.
- 5
Push the shrimp to one side, crack in the eggs and scramble for 1 minute.
- 6
Add the cooked noodles and the sauce, return the tofu and toss over high heat for 2-3 minutes until the noodles absorb the sauce.
- 7
Add the green onions and toss for 30 seconds more. Plate and sprinkle with the crushed peanuts.
Nutrition
Per serving
| Calories | 513 kcal |
|---|---|
| Protein | 24 g |
| Carbs | 53 g |
| Fat | 24 g |
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