Hi
I'd like to share with a recipe that runs down in my family for a while it's amazing!
Ingridients For 1-2 servings, depending on how hungry:
100 grams (1/4 package) wide rice noodles
2-3 tbsp vegetable oil
1 small carrot, cut into matches (or grated in the pan)
1/3 small cabbage, cut into thin strips
Thick slice (about 50 grams) Tofu, diced (optional)
A small piece of ginger, finely chopped
1 egg, beaten
1 stalk of green onion, coarsely chopped
A handful of fresh and beautiful bean sprouts (Chinese sprouts)
For the sauce:
1 tsp overflowing (but not too) smooth peanut butter
2 tbsp soy sauce
A tbsp of silan (or brown sugar)
A tbsp of white wine vinegar (you can also use apple cider vinegar or rice)
5 tbsp water
A little hot sauce you like or chili chips, to taste
Toppings:
Roasted peanuts
Thai fish sauce (or soy sauce)
Dried chili
Green onion, coarsely chopped
Fine coriander stalks
Fresh sprouts
Preparation:
1.Soak the rice noodles in plenty of cold water for about 45 minutes, until they become soft. Drain from the water.
2.Prepare the sauce: Put all the ingredients in a small pot and bring to a boil while stirring. Continue to mix over a low
flame until you get a thick, rather chocolates sauce (it takes about 3 minutes).
3.Heat a wok over largest flame.
5.Move the contents of the frying pan to one side with a spatula or wooden spoon, add some oil to the empty side and
pour the beaten egg into it.
6.Stir the egg until it is completely cooked, then mix it with the other vegetables in the pan.
7.Add the rice noodles and stir all together for about 20 seconds.
8.Add the whole sauce, stir well and cook for about half a minute. If the whole dish feels too thick, you can add more
water or soy sauce.
9.Add the green onion and sprouts, stir once and then transfer to two plates.
10.Garnish with roasted peanuts and serve alongside fish sauce, chili chips, green onions, coriander and sprouts.
BON APPETIT!
