Prep Time:
20 mins
Cook Time:
10 mins
Additional Time:
10 mins
Total Time:
40 mins
Servings:
4
Ingredients
Directions
Place noodles in a large bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
Heat peanut oil in a large skillet over medium heat. Add garlic; stir just until fragrant, 30 to 60 seconds. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add noodles to egg mixture; stir in 1/2 of soy-tamarind sauce mixture. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over noodles.
Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.
Cook’s Note
Fish sauce can be omitted for a vegetarian version.
Substitute peanut oil for a mixture of sesame and canola oils, if desired. You can also substitute chives for green onion and spring mix, spinach, or baby lettuce for chopped lettuce.
Nutrition Facts (per serving)
| 807 | Calories |
| 35g | Fat |
| 109g | Carbs |
| 17g | Protein |
