Ingredients
2/3 cup chili sauce (such as Heinz)
1/4 c brown sugar
2 Tbs water
2 Tbs fish sauce
2 tsp fresh grated ginger
1 tsp chopped serrano chile
1/2 lb wide rice stick noodles
4 tsp oil
12 oz tofu cubed
2 egg whites
1 egg
3 garlic cloves
2 c fresh bean sprouts
3/4 c diagonally cut green onions
1/2 c fresh cilantro
1/3 c chopped roasted peanuts
lime wedges
Preparation
Combine first 6 ingredients. Set aside.
Cook noodles.
Heat 2 tsp oil in wok, add tofu, cook until browned. Remove from pan.
Combine egg whites and egg.
Heat 2 tsp. oil add garlic, saute for 10 sec. Add egg mixture and cook until soft scrambled. Stir in chili sauce mixture and noodles. Cook for 2 min. Stir in tofu, bean sprouts, onions and 1/4 c cilantro and cook 3 min until thoroughly heated.
Sprinkle 1/4 c cilantro and peanuts evenly over each serving. Serve with lime wedges.
