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1
I find that the dish is very simple to put together once everything is prepped and waiting next to the stove.
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Boil a bit of water and quickly blanch the mung beans for no more than 20 seconds, strain and run cool water across them to protect their crispness.
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Using the same pot, boil the rice noodles for 3 to 5 minutes. They should been tender but still have a lot of elasticity to them. When cooked, strain and run cool water over them to prevent them from getting gummy.
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4
Create the sauce in a bowl by combining: lime juice, sugar, soy sauce, chili sauce and tomato sauce. (*Note: proportions of chili sauce and tomato sauce can be altered depending on how spicy you like your food. I usually use 2 parts chili sauce and one part tomato).
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5
Using a large wok, heat the oil and swirl the garlic around for about 20 seconds.
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Add the grated carrots and ginger stir frying them for one minute.
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Using a spatula, push the carrots up along the sides of the wok and pour the eggs into the center.
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Quickly scramble the eggs.
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When the eggs set, pour in the sauce and add the tofu, stirring briefly until the tofu has been warmed and coated with sauce.
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Add the remaining ingredients to the wok, (green onions, noodles, and peanuts) tossing them until the ingredients have been evenly distributed.
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Serve immediately for the best taste and texture!
