I often use twice the sauce
|2 qt. ||water|
|3/4 lb. ||mung bean sprouts (340 g)|
|6 oz. ||rice noodles (1/4" wide) (170 g)|
|16 oz. ||firm tofu|
|3 tbsp. ||fresh lime juice|
|3 tbsp. ||ketchup|
|1 tbsp. ||brown sugar|
|1/4 cups ||soy sauce|
|3 tbsp. ||peanut or vegetable oil|
|3 cloves ||garlic, minced|
|1 tbsp. ||minced fresh chile or 1 1/2 tsp. crushed red pepper flakes|
|2 cups ||grated carrots|
|4 large ||eggs, lightly beaten with a pinch of salt|
|2/3 cups ||chopped peanuts (or peanut butter)|
|6 ||scallions, chopped (about 1 cup)|
- In a covered pot, bring water to a rolling boil. Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set aside and drain well.
- When the water returns to a boil, stir in the rice noodles and cook until tender but firm, about 3 to 5 minutes. Drain the cooked noodles, rinse them under cool water, and set them aside to drain well.
- Meanwhile, in a small bowl, mix together the sauce ingredients.
- Prepare the remaining ingredients and have them neat at hand before you begin to stir-fry. Heat the oil in a wok or large skillet. Add the garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots. Stir-fry for 1 minute.
- Push the carrots to the side to make a hollow in the center. Pour the beaten eggs into the center and quickly scramble them.
- When the eggs have just set, pour in the sauce mixture and stir everything together.
- When using peanut butter instead of peanuts, mix it in now. Add the drained rice noodles and mung sprouts, and toss to distribute evenly. Stir in the peanuts and scallions, and serve at once.