Subj : BH&G 1734
To   : ALL
From : DAVE DRUM
Date : Sat Feb 06 2021 13:12:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stir-Fried Noodles w/Tofu, Scallions & Peanuts
 Categories: Oriental, Pasta, Vegetbles, Nuts
      Yield: 2 Servings
 
      4 oz Dried wide (pad thai) rice
           - noodles
      2 tb Soy sauce
      2 tb Unsulphured molasses
      1 tb Rice vinegar
      1 tb Ketchup
      1 tb Minced fresh ginger
    1/2 ts Kosher salt
    1/8 ts Cayenne
      2 tb Vegetable oil
      1 tb Minced garlic
      8 oz Extra-firm tofu; drained
           - thorough, into 1/2" cubes
  1 1/2 c  Cups bean sprouts
      2    Scallions; trimmed, bias
           - sliced in 1" lengths
      2 tb Crushed unsalted roasted
           - peanuts
      3 tb Chopped fresh cilantro
      1    Lime; in wedges for serving
 
  Submerge wide (pad thai) rice noodles in a bowl of very
  warm (110ºF/43ºC) water and soak until they're pliable but
  still rather firm, about 30 minutes. Drain in a colander
  (no need to pat dry).
  
  Meanwhile, prep the rest of the ingredients.
  
  In a small bowl, whisk together the soy sauce, molasses,
  rice vinegar, ketchup, ginger, salt, and cayenne.
  
  Once the noodles are drained, heat 1 tablespoon of the oil
  in a large (12-inch) skillet or stir-fry pan over high
  heat until very hot. Add the garlic, stir, and then
  immediately add the soy-sauce/molasses mixture. When the
  mixture is bubbling, add the tofu. Stir briefly to
  combine. Add the noodles and cook, stirring and tossing,
  until the noodles are tender and the liquid is absorbed, 1
  to 2 minutes. If the noodles aren't tender and the liquid
  is gone, add 1 or 2 tablespoons of water. Add the bean
  sprouts and scallions and cook, stirring gently, until the
  bean sprouts begin to turn limp, about 1 minute.
  
  Push the noodles to one side of the skillet and add the
  remaining 1 tablespoon of oil. Crack the egg into the oil.
  Scramble the egg lightly until it is almost but not
  completely cooked, breaking it up as you go, about 30
  seconds. Fold the noodles back over the egg, add the
  peanuts, and stirfry, stirring gently, until the egg is
  completely cooked. Sprinkle with the cilantro, and serve
  immediately with the lime wedges on the side.
  
  Fine Cooking | June 2013
  
  MM Format by Dave Drum - 27 June 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

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