| Ingredient |
Amount |
Calories |
| Chicken broiler, raw, meat only boneless breast |
140g |
168kcal |
| Egg raw whole |
100g |
143kcal |
| Brown sugar |
4g |
15kcal |
| Peanuts |
73g |
414kcal |
| Garlic |
9g |
13kcal |
| Vegetable oil |
27.6g |
245kcal |
| Onions, spring or scallions (includes tops and bulb), raw |
100g |
32kcal |
| Soy Sauce made from soy and wheat (Shoyu) |
32g |
17kcal |
| Peppers, hot chili, red, raw |
45g |
18kcal |
| Mung beans, mature seeds, sprouted, raw |
208g |
62kcal |
| Rice noodles, dry |
227g |
826kcal |
| Sauce, fish, ready-to-serve |
54g |
19kcal |
| Tamarinds, raw |
15g |
36kcal |
Recipe Instructions:
Ingredients:
• 8 oz rice noodles
• 1 cup chicken breast, shrimp, or tofu, sliced into small pieces
• 2 eggs, lightly beaten
• 2 cups bean sprouts
• 1 cup sliced green onions
• 1/2 cup chopped peanuts
• 3 cloves garlic, minced
• 1 red chili, finely chopped (optional)
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon tamarind paste
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• Lime wedges, for serving
• Chopped cilantro, for garnish
Instructions:
• Cook rice noodles according to package instructions until al dente. Drain and set aside.
• In a small bowl, mix together fish sauce, soy sauce, tamarind paste, and sugar. Set aside.
• Heat vegetable oil in a large skillet or wok over medium-high heat.
• Add minced garlic and chopped red chili (if using). Sauté until fragrant.
• Push garlic to the side of the skillet and add beaten eggs. Scramble until just set.
• Add chicken, shrimp, or tofu to the skillet. Stir-fry until protein is cooked through.
• Add cooked rice noodles and sauce mixture to the skillet. Toss everything together until well combined.
• Add bean sprouts and sliced green onions to the skillet. Toss for another minute until vegetables are slightly wilted.
• Remove from heat. Serve hot, garnished with chopped peanuts, lime wedges, and cilantro.
