Ingredients
4
4 servings
- •1 (12 ounce) package dried rice noodles
- •½ cup white sugar
- •¼ cup water
- •½ lime, juiced
- •2 tablespoons soy sauce
- •2 tablespoons fish sauce
- •1 teaspoon tamarind concentrate
- •¼ cup peanut oil
- •1 clove garlic, minced
- •4 eggs
- •1 tablespoon paprika
- •¼ teaspoon chili powder, or to taste (Optional)
- •1 head lettuce, chopped, or as needed
- •2 tablespoons flaxseed oil
- •½ cup fresh bean sprouts, or to taste (Optional)
- •½ cup chopped green onion
- •½ cup chopped fresh cilantro
- •½ cup chopped peanuts
- •½ lime, cut into wedges
Instructions
- Place noodles in a bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
- Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
- Heat peanut oil in a skillet over medium heat. Add garlic; stir just until fragrant, 30 seconds to 1 minute. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add strained noodles to egg mixture; stir in 1/2 of the sauce. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over the noodles.
- Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.
Nutritional Facts
Per 4 servings
- Calories: 807
- Carbohydrate: 109g
- Fat: 35g
- Fiber: 6g
- Protein: 17g
- Sugar: 30g
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