Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
52
High
Nutrition per serving
Calories655.5 kcal (33%)
Total Fat15.4 g (22%)
Carbs108 g (42%)
Sugars28.4 g (32%)
Protein33.8 g (68%)
Sodium2795.6 mg (140%)
Fiber13.4 g (48%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
8 ozrice noodles
fresh, medium stick, if used dried noodles, rehydrate 4oz noodles for 1hr
1shallot
small, chopped
4cloves garlic
chopped
¼ cupfirm tofu
2 Tbspshrimp
dried, small, finely chopped
2thai chili peppers
chopped, optional
2 cupsbean sprouts
fresh
2scallions
thinly sliced, lengthwise
2eggs
0.25 lbshrimp
or protein of choice
3 Tbsppalm sugar
chopped
3 Tbspwater
¼ cuptamarind paste
Thai
3 Tbspfish sauce
bean sprouts
chopped peanuts
chili flakes
lime
Instructions
Step 1
Mix together tamarind paste, fish sauce, and water. Roughly chop palm sugar and slowly melt over medium heat in a small saucepan until a dark blonde color. Once melted, immediately add your premixed sauce and stir until the sugar has dissolved and set aside.
Step 2
Prepare your shallot, garlic, tofu, small shrimp, chilis, bean sprouts, and scallions and set aside.
Step 3
Over high heat add 1 tbsp of avocado oil and cook your protein and set aside.
Step 4
Add 3 tbsp of oil over high heat and add your shallot, garlic, tofu, dried shrimp and optional thai chili peppers. Stir fry for 30 seconds. Next add your rice noodles and sauce and mix to combine. Continue cooking over high heat 2-3 min until the sauce has incorporated into the noodles (test noodles for doneness).
Step 5
Push noodles aside and add a bit of oil. Add 2 eggs and scramble until 90% done, then mix together with noodles. Add scallions, bean sprouts and chopped peanuts and mix. Serve with more bean sprouts, chopped peanuts, lime, and chili pepper and enjoy!
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