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Tofu Rice Noodle

A great stir fry noodle dish using rice noodles, tofu and bean sprouts.  Simple, but full of flavor.  Make without eggs or patis to make this truly vegetarian.

Posted By: Deirdre K Todd
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Prep Time: 10 | Cook Time: 10 | Ready In: 20
Ingredients: Print   Add to cart
US Metric
  • 2-3 TB vegetable oil, as needed
  • 5 oz. thick rice-stick noodles, soaked in water, drained well
  • 2 cloves garlic, chopped
  • 5-6 oz. block fried tofu, thinly sliced
  • 2 large eggs, beaten
  • 2 c. bean sprouts
  • Garnish: chopped peanuts, chopped garlic chives, chopped cilantro leaves, chopped green onion


  • 3 TB patis (fish sauce)
  • 3 TB lemon juice
  • 3 TB palm sugar

Cooking Process:

In a mixing bowl; combine sauce ingredients. In a wok over medium heat; stir fry garlic until golden. Add tofu. Reduce heat; add sauce; stirring to dissolve. Add noodles and stir fry briefly. Push to one side of wok; add additional oil as needed. Add beaten eggs; stirring to scramble; keeping to one side of wok. Add bean sprouts. Toss well to combine all ingredients. Transfer onto serving platter. Top with garnishes.