Measurements

• 200g Rice Noodles
• 200g Tofu
• 2 tbsp Oil
• 3 cloves Garlic
• 1 Onion
• 1 Carrot
• 1 Bell Pepper
• 100g Broccoli
• 100g Bean Sprouts
• 50g Peanuts
• 1 Lime
• 3 tbsp Soy Sauce
• 2 tbsp Tamarind Paste
• 1 tbsp Brown Sugar
• 2 Green Onions
• 2 tbsp Cilantro
• 2 Eggs
• 1 tsp Red Chili Flakes

Preparation Method

• 1. Cook rice noodles according to package instructions, drain and set aside.
• 2. Heat 1 tbsp oil in a pan over medium heat, add tofu cubes, and fry until golden. Remove and set aside.
• 3. In the same pan, add remaining oil, sauté garlic and onions until fragrant.
• 4. Add carrots, bell peppers, and broccoli, stir-fry for 5 minutes.
• 5. Push vegetables to the side, crack eggs into the pan, scramble until cooked.
• 6. Add cooked noodles, tofu, soy sauce, tamarind paste, and brown sugar, toss to combine.
• 7. Stir in bean sprouts, green onions, and red chili flakes, cook for 2 more minutes.
• 8. Serve hot, garnished with peanuts, cilantro, and lime wedges.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.