Ingredients

How to make it

  • Put the noodles in a medium bowl with hot water to cover. Soak until tender, about 30 minutes. Drain and set aside.
  • Whisk the brown sugar with the broth, fish sauc, soy sauce, rice vinegar, chili garlic sauce, sesame oil and tamarind paste in a small bowl.
  • Heat a large skillet over medium heat until hot and add 1 tablespoon of the peanut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, about 45 seconds. Invert the eggs onto a cutting board and cut into 1/2-inch strips. Set aside.
  • Add another tablespoon of the peanut oil to the same skillet and heat over high heat. Add the mushrooms, 1/2 teaspoon of the pepper flakes, and salt to taste. Stir-fry until the mushrooms are golden brown. Add another tablespoon of the peanut oil to the same skillet and heat over high heat. Add the tofu, 1/2 teaspoon of the pepper flakes, and salt, to taste. Stir-fry until the tofu is golden brown on all sides.
  • Add the garlic, jalapeno, chopped scallion and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add the noodles and cook, tossing, until lightly coated with the garlic mixture, about 1 minute. Add the fish sauce mixture

Reviews & Comments 2

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    " It was excellent "
    foodinnewengland ate it and said...
    one thing i haven;t made, been doing asian alot lately, looks perfect!
    Was this review helpful? Yes Flag
    " It was excellent "
    sunflower48386 ate it and said...
    this sounds great. gotta try this. thanks for the post
    Was this review helpful? Yes Flag

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