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Ingredients

1 (12 ounce) package tofu, drained and cubed 1 tablespoon cornstarch 3 tablespoons vegetable oil, divided 8 ounces dry rice stick noodles ¼ cup water ¼ cup sriracha hot sauce ¼ cup soy sauce 2 tablespoons white sugar 1 tablespoon tamarind concentrate 1 teaspoon red pepper flakes ½ onion, sliced 1 egg 2 tablespoons chopped spring onions 1 tablespoon crushed peanuts 1 lime, cut into wedges

Nutrition Info

451.8 calories carbohydrate: 61.1 g cholesterol: 46.5 mg fat: 16.8 g fiber: 3 g protein: 14.4 g saturatedFat: 2.5 g servingSize: - sodium: 1579.2 mg sugar: 7.8 g transFat: : - unsaturatedFat: : -

Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat, fry tofu until lightly browned on all sides, 1 to 2 minutes per side.
Place noodles in a bowl and pour in enough boiling water to cover, soak until softened, about 3 minutes. Drain.
Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.
Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion, cook and stir until tofu is golden brown, about 3 minutes. Stir in sauce gradually until noodles are well-coated.
Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok, stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.

4 main-dish servings

This is a favorite Thai dish that is light and combines sour, salt, sweet, and spicy flavors.