April 8th, 2012
*Find this and other great recipes in… Anne Lindsay's New Light Cooking By Anne Lindsay New from Canada's favorite cookbook author, a stunning and sumptuous collection of more than 200 delicious and unique light recipes-packed with nutrients and low fat ingredients that are big on taste and easy to prepare .*This recipe has been adapted from its original.
Soak noodles in hot water for 15 minutes; drain. In a small bowl, mix together fish sauce, rice vinegar and sugar; set aside.
In large nonstick wok or skillet, heat 1 teaspoon oil over medium-high heat; cook eggs, stirring until scrambled. Cut into strips and transfer to side dish.
Wipe out pan; add remaining oil. Stirfry garlic, chili flakes, and shrimp for 2 minutes. Add tofu and stirfry for 1 minute or until shrimp are pink and opaque.
Add noodles and 1/2 cup water; cook, stirring for 2 to 3 minutes or until noodles are tender. Stir in fish sauce mixture, bean sprouts and half the onions; toss to mix well. Transfer to serving dish. Top with eggs, remaining onions, cilantro and peanuts. Garnish with lime.
Nutrients per serving: 459 calories, 24 g protein, 13 g fat, 62 g carbs, 3 g fibre, 680 mg sodium. Good source of vitamin C, folate, iron and zinc.