2 Serves
74 Mins
Soak the rice noodles in warm water until softened, then drain and set aside.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
ThaiVitamin K
130 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
136 µg / 400 µgCalcium
887 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
137 mg / 420 mgPhosphorus
357 mg / 1,250 mgPotassium
764 mg / 4,700 mgSodium
655 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
7 g / 28 gSugar
8 g / 50 gSaturated Fat
14 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Heat the vegetable oil in a large wok over medium-high heat.
Add the tofu, onion, and garlic to the wok, stir-frying until the aromatics are fragrant and the tofu is lightly browned.
Toss in the softened rice noodles and stir-fry, incorporating the tamarind sauce and seasoning with salt and pepper.
Add the bean sprouts and fresh herbs, tossing briefly until just wilted, then serve immediately.
28
g7
g7
g.jpg&w=3840&q=75)
Nepali
Thai