Ingredients

8 oz rice noodles

1/4 c lime juice (about 1.5 limes)

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon sriracha

1 tablespoon dark brown sugar

coconut oil

2 large eggs, beaten

1 package firm tofu, pressed, cubed and patted dry

2 carrots, shredded

2 garlic cloves, pressed

8 scallions, thinly sliced - green and white parts separated

1 to 2 cups bean sprouts

salt

2 tablespoons roasted salted peanuts, chopped

1/4 cup cilantro leaves

Preparation

Optional - toss 1 package tofu drained and cut into cubes with coconut oil and roast in a 400 degree oven for 15 minutes until light golden brown.

  1. Soak the 8 oz noodles according to package directions. Drain.
  2. Combine 1 T dark brown sugar, 4 T lime juice, 2 T soy sauce, 1 T fish sauce, and 1 T Sriracha .
  3. Combine 2 shredded carrots, 2 minced garlic cloves and white part of 8 scallions
  4. Combine 1/4 c chopped cilantro, 2 T chopped peanuts and green part of 8 scallions
  5. In a large, non-stick skillet, heat a little coconut oil over medium-high heat. Add beaten eggs and swirl to coat bottom of pan. Cook until just set. Transfer to cutting board, cool and roll up and thinly slice.
  6. Add a little oil if needed to the pan. Stir-fry carrot mixture until softened about 3-5 minutes. Add sauce mixture and bring to a simmer. Add noodles and 1/2 c bean sprouts and toss to coat and heat through for 1 minute. Add eggs and tofu and gently toss. Season with salt.
  7. Plate, and top with peanuts, cilantro and scallion greens