Rating: 3.5 stars
44 Ratings
  • 5 star values: 7
  • 4 star values: 18
  • 3 star values: 8
  • 2 star values: 8
  • 1 star values: 3
  • 44 Ratings
Jane Kirby and Kay Chun

Gallery

Credit: David Prince

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the noodles according to the package directions.

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  • In a wok or large stockpot, heat the oil over medium-high heat.

  • Add the garlic and stir-fry for 15 seconds. Add the shrimp and stir-fry for 2 to 3 minutes, just until pink and opaque. Add the tofu and toss until coated with oil. Add the eggs and scramble.

  • Fold in the cooked noodles, fish sauce, vinegar, ¼ cup water, brown sugar, and paprika. Toss for about 2 minutes or until well combined.

  • Add the scallions and bean sprouts and heat through.

  • Pile onto a large platter and sprinkle with the red pepper, peanuts, and lime wedges.

Nutrition Facts

459 calories; fat 22g; saturated fat 2g; cholesterol 128mg; sodium 1504mg; protein 25g; carbohydrates 44g; sugars 6g; fiber 3g; iron 4mg; calcium 226mg.
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