½ bunch green onion, or chinese chives. sliced plus more for serving
2 red thai chiles, sliced, plus more for serving
2 cloves garlic, minced
2 carrots, peeled into ribbons
½ cup bean sprout (50 g)
¼ cup roasted unsalted peanut (30 g)
8 oz tofu (110 g), cooked, cubed
Nutrition Info
Calories 1013
Fat 32g
Carbs 157g
Fiber 14g
Sugar 52g
Protein 30g
How to Make It
1. Step
Soak the rice noodles in room-temperature water for 30 minutes prior to cooking.
2. Step
Make the sauce: in a small saucepan over medium-high heat, whisk together the rice vinegar, soy sauce, brown sugar, Worcestershire sauce, and tamarind paste.
3. Step
Bring to a boil, then reduce the heat to low. Simmer for 5 minutes, stirring constantly, until the sauce thickens and coats the back of a wooden spoon. Remove the sauce from the heat and set aside.
4. Step
Heat a large cast-iron pan or wok over high heat. Add the peanut oil, scallions, chiles, and garlic. Stir, and cook for about 2 minutes until scallions soften.
5. Step
Add the carrots, stir to incorporate, and cook for about 1 minute. Add the bean sprouts and stir to incorporate.
6. Step
Add soaked rice noodles and stir to evenly distribute all ingredients, then stir for 1-2 minutes to heat the noodles through.
7. Step
Add the sauce and stir to combine.
8. Step
Add the tofu, stir to incorporate, and remove the pan from the heat.
9. Step
Serve immediately with peanuts, bean sprouts, scallions, and red chiles, if desired.
