Lyle Loves Food

Ingredients

Sauce
• 3 tb Thai sweet chili sauce
• 1/4 cup Fish Sauce (or soy sauce)
• 1/2 cup peanut butter
• (and/or) 3 tbls tamarind sauce
• 3 tbls brown sugar
• (or) 1/4 cup palm sugar
Remaining Ingredients
• 1 pack rice noodles
• 1/4 cup peanut oil
• 6 green onions, cut into 1-inch pieces
• 1 cup bean sprouts
• 4 cloves minced garlic
• 1/2 Tablespoons red pepper
• Crushed peanuts
• Chopped Cilantro
• 1 pound tofu, cut into 1/2-inch cubes
• 1/4 cup sweet rice (or apple cider) vinegar
• 1 medium egg, beaten

Instructions

Sauce
1. Combine chili sauce, soy sauce, peanut butter, and brown sugar. Stir until uniform and set aside.
Noodles
2. Soak noodles in large bowl filled with warm water for 1/2 hour or more. Remove from bowl, drain, and rinse with cold water.
Stir Fry
3. Heat peanut oil in wok.
4. Add green onions, garlic, bean sprouts, and red pepper. Stir-fry 3-5 minutes.
5. Add tofu and stir-fry for 2 minutes.
6. Add drained and prepared noodles. Cook for 5 minutes.
7. Stir in 1 medium egg, beaten
8. Add peanut butter mixture and vinegar; stir for 2 minutes.
9. Mix in nuts and cilantro, holding back a handful of each to use as garnish. Serve.