I had it for dinner last week.
Ingredients:
8 oz Rice noodles
2 tbsp Reduced Sodium Thai Fish sauce
3 tbsp Brown sugar
2 1/2 tbsp soy sauce (preferably low sodium)
2 tbsp Lime juice (1 lime) + 1 lime quartered
1/2 tsp red pepper flakes
1 tbsp rice vinegar
4 oz firm tofu, cubed
3 cloves garlic, minced
3 eggs or (1 egg + 2 egg whites)
1/2 lb ground chicken breast
4 cups bean sprouts
4 scallions, sliced thin
1 green Thai chilli, chopped
1 cup cilantro leaves
2 tbsp chopped (in grinder) roasted, unsalted peanuts
1 tbsp sesame oil.
Preparation:
Just cover noodles in water in a shallow dish and microwave on high for 3-4 minutes. Drain and set aside.
In a bowl, whisk together fish sauce, sugar, soy sauce, lime juice, vinegar, pepper flakes and 1 tsp of oil.
Heat remaining oil in a skillet over medium heat. When oil is hot, add tofu and cook until light brown (3-4 minutes). Add minced garlic and cook another 3 minutes. Add the beaten eggs and when they begin to set, move them to one side.
Add chicken and cook till light brown (about 5 minutes). Add sprouts and mix. Stir in the noodles, scallions, sliced chili and sauce mix. Mix well. Simmer till liquid thickens (5 - 10 minutes).
Transfer to a plate and garnish with peanuts, cilantro and lime wedges.
Nutritional Information:
The above recipe makes 4 servings.
Each serving has the following approximate nutritional value:
Total calories: 500
Protein: 26 grams
Carbohydrates: 71 grams
Fat: 14 grams
Saturated fat: 3 grams
Fiber: 6 grams
Cholesterol: 100 mg
Sodium: 980 mg
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