Rice Noodle Stir Fry

Rice Noodle Stir Fry

Print Pin Rate
Course: Main Course
Cuisine: Thai
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 380kcal

Ingredients

  • 3 1/2 oz Thin Rice Noodles (Pad Thai)
  • 4 tbsp Peanut Oil
  • 2 tbsp Toasted Sesame Seed Oil,
  • 1 Yellow Onion Thinly Sliced
  • 1/2 cup Broccoli Finely Chopped
  • 1/2 cup Green Beans (1" lengths)
  • 1/2 cup Frozen Peas
  • 7 oz Firm Tofu Diced 1/2" x 1/2" pieces
  • 1 tsp Curry Powder
  • 1 Egg, Large
  • 1/4 cup Tamari (Soy Sauce)
  • 2 Scallions
  • 1/4 cup Cilantro Chopped
  • 2 tbsp Water
  • Salt

Instructions

  • Un-package rice noodles and soak in a bowl of hot water for 10 minutes. In parallel, Chop the onion, broccoli, green beans. Dice the tofu. Slice the scallions and cilantro. Set aside for stir fry. NOTE: We peel our broccoli stocks and then slice into nickle sized pieces. Adds a bit of crunch (similar to watercress nuts).
  • Heat a large pan (wok if you have one) over medium-high heat. Add 1 Tbsp each of peanut oil and sesame oil. When the oils are hot, but isn’t smoking add the onion. Allow to cook for 1 minute untouched and then reduce heat and cook for an additional 4 minutes. Then set aside in a bowl.
  • Increase cooking temperature to high heat. Add an additional Tbsp of peanut oil and proceed to saute the broccoli, green beans, frozen peas and tofu. When the tofu is just starting to brown (~2 mins) transfer the vegetables and tofu to the bowl with the onion.
  • Drain noodles into colander and allow to continue draining while moving onto the next step. Add an additional Tbsp of peanut oil. Allow oil to heat, but not start smoking. Add noodles, curry powder, 2 Tbsp of water an stir in order to combine ingredients. Making a hole in the center of the pile of noodles, add 1 Tbsp peanut oil and 1 cracked egg. Stir quickly with a wooden spoon to prevent clumping while allowing the egg to scramble. Once almost cooked through add all previous ingredients.
  • Add the Tamari, scallions and cilantro and stir everything together. Add salt to taste and serve.

Nutrition

Calories: 380kcal | Carbohydrates: 30g | Protein: 10g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 881mg | Potassium: 212mg | Fiber: 3g | Sugar: 3g | Vitamin A: 491IU | Vitamin C: 23mg | Calcium: 101mg | Iron: 2mg
Tried this recipe?Mention @FamilyPlates and #FamilyRecipes

Adapted from “Singapore Rice Noodles” found within It’s All Easy by Gwyneth Paltro w/ Thea Baumann

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating