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Stir-fried Thai-style noodles with tofu
Stir-fried Thai-style noodles with tofu
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 375g dried egg noodles
  • 250g firm tofu, cut into 1.5cm cubes
  • 500g medium green prawns, shelled
  • 2 fresh birds-eye chillies, sliced, or to taste
  • 4 green shallots, sliced
  • 60mls (1/4 cup) fresh lemon juice
  • 60mls (1/4 cup) fish sauce
  • 32.00 gm brown sugar
  • 50g bean sprouts
  • 60.00 ml finely chopped roasted peanuts
Instructions:
  • Boil the noodles in a large saucepan of water according to package instructions until just tender. Drain and reserve.
  • Starting in a wok or large frying pan over medium-high heat, warm 1 tablespoon of olive oil. Cook garlic and tofu for 2 minutes until tofu is golden. Set tofu aside. Increase heat to high, add remaining olive oil, and cook prawns for 2 minutes until they change color. Stir in chillies and green shallots for 30 seconds. Mix tofu back in with noodles, lemon juice, fish sauce, and brown sugar, cook for 1 minute. Add bean sprouts, toss. Serve topped with peanuts and coriander leaves immediately.

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