Always check the labels of the products you use.
Method
- 1
Finish. First, some prep: Cut 1 bunch spring onions across to split the dark greens parts from light green parts and bulbs. Cut into thin pieces spring onions across, setting the two lots apart. Crack 4 eggs into a mid-sized bowl and beat to blend.
- 2
Step 2. Coarsely chop ⅓ cup peanuts. Put 8 oz. Noodles in a mid-sized heatproof bowl.
- 3
Mix. Add boiling water to put a lid on and leave to stand, tossing with tongs often, till soft plus flexible but not tender, 7–10 minutes (depending upon brand). Tip off the liquid and rinse with cold water, next tip off the liquid again. Beat ¼ cup tamarind concentrate, Brown sugar (3 Tbsp), Fish sauce (2 Tbsp), Chili-garlic sauce (2 tsp), plus ¼ cup hot water in same bowl you used in order to soak noodles.
- 4
Cook. Pour Oil in a (3 Tbsp) big skillet (at least 12" in diameter) and put over a medium-high flame. Add eggs and cook, mixing the whole time, till dry curds form, 1–2 minutes. Tip in scallion whites, fish sauce mixture, and set-aside noodles.
- 5
Cook (2). Cook, tossing often with tongs, till sauce is mostly absorbed plus noodles are well coated, around 3 minutes. Toss in scallion greens, bean sprouts (2 cups), and half of the chopped peanuts. Cook, tossing constantly, till heated through, around 1 minute more.
- 6
Finish (2). Share noodle mixture between plates. Top using chili-garlic sauce plus leftover peanuts. Serve with lime wedges for squeezing alongside.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 3.1 g protein per 100 kcal, about 12% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
15.3 g per serving
30.6 % of the 50 g daily maximum · 61.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 613 kcal |
| Protein | 18.8 g |
| Carbohydrate | 73.8 g |
| of which sugars | 20 g |
| of which free sugars | 15.3 g |
| Fat | 28.4 g |
| of which saturates | 5 g |
| Fibre | 5.2 g |
| Salt | 2.01 g |
Protein per 100 kcal
3.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
