6 Ounces Rice Flour Noodles
2 Tablespoons Fish Sauce
2 Tablespoons Brown Sugar
1 Tablespoon Soy Sauce
1 Tablespoon Rice Wine Vinegar
Juice of Two Limes
1 Teaspoon Toasted Sesame Oil
½ Teaspoon Crushed Red Pepper Flakes
1 Teaspoon Peanut Oil
1 Tablespoon Finely Chopped Shallots
3 Cloves Minced Garlic
2 Cups Bean Sprouts
2 Cups Shredded Savoy Cabbage
2 Cups Julienned Carrots
4 Medium Scallions (White & Green Parts)
7 Ounces Extra Firm Tofu (Cut Into Thin Strips)
1 Large Egg (Lightly Beaten)
¼ Cups Chopped Dry Roasted Unsalted Peanuts
½ Cup Chopped Fresh Cilantro
Place the noodles in a large bowl. Cover with warm water and soak for up to 5 minutes. The texture should be soft, but al dente. Drain.
Make sure to finish all chopping before soaking the noodles as they become mushy during cooking if they are soaked too long. I have learned this lesson the hard way!
Meanwhile, whisk together the fish sauce, sugar, soy sauce, vinegar, lime juice, sesame oil and red pepper flakes.
Heat a wok (or a deep skillet) coated with cooking spray over medium-high heat. Add the peanut oil, shallots, garlic and cook for 1 minute. Add the bean sprouts, cabbage, carrots, and scallions and cook stirring constantly for 2 minutes. Add the sauce, tofu, drained noodles and cook, stirring constantly for 2 more minutes. Now make room for the egg by pushing everything to the side of the wok. Add the egg to the wok and reduce the heat to medium. Stir until the egg begins to scramble (about 1 minute). Fold the egg into the noodles and stir a few more times. The noodles should be soft. Remove from the heat to a serving bowl. Top with the peanuts and cilantro. Serves 4