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.
- 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
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.