Ingredients
14ozrice noodles
¼cupcanola oil
1lbshrimp,peeled and deveined
8ozextra firm tofu,cut into ½ inch cubes
3eggs
2tbsprice vinegar
¼cupfish sauce
⅓cupwhite sugar
½tspred pepper,crushed
1cupBean Sprouts
3carrots,julienned
¼cuppeanuts,crushed
2green onions,chopped
1lime,cut into wedges
cilantro,for garnish, optional
Preparation
Add the rice noodles to boiling water for 1 minute then turn off the heat and let sit for five minutes.
When softened, rinse with cold water and set aside.
Add canola oil to a wok on high heat and add the shrimp and tofu cubes.
Cook for 1 to 2 minutes on each side then remove the shrimp and tofu from the pan.
Add the eggs into the hot oil and chop with a spatula into little pieces while you cook.
Add softened noodles, shrimp, tofu, rice vinegar, fish sauce, sugar, and red pepper.
Serve topped with bean sprouts, carrots, green onions, and lime wedges.
