Categories: Main Dishes
Ingredients
- One 14-ounce package dried thin rice noodles
- 1 tablespoon soy sauce, or more as needed
- 1 tablespoon white sugar
- Vegetable oil, for frying
- 1 block firm tofu, pressed and cut into 1-inch cubes
- 2 shallots, minced
- 1 egg
- 1 bunch green onions, sliced
- 1 bunch bean sprouts
- FOR GARNISHES:
- 1/2 cup crushed peanuts
- 1 bunch radishes, cut into slices
- 2 limes cut, into wedges
Directions
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Soak the noodles in a shallow dish covered in water until pliable, about 10 minutes.
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Mix the fish sauce and sugar in a small bowl and reserve.
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Heat about 1 inch of vegetable oil in a high-sided skillet or wok and add the tofu.
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Fry the tofu until golden brown on all sides. Remove to paper-towel-lined plate to drain.
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In the same pan, add the shallots and saute until translucent, about a minute. Crack in the egg and break up while stirring together.
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Mix in the reserved fried tofu, soy sauce and sugar mixture and noodles.
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If the noodles are not coated enough in the sauce, stir in a couple more tablespoons of soy sauce.
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Add in the green onions and saute for another 30 seconds.
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Add the bean sprouts and remove from the heat.
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Top with crushed peanuts, radishes, and limes.