Mee Grob (Crispy Thai Noodles)

Ingredients

Rice vermicelli noodles

8 ounces

Vegetable oil

3 tablespoons

Firm tofu

1 cup, cubed

Shrimp

1 pound, peeled and deveined

Egg

2, beaten

Bean sprouts

1 cup

Green onions

1/2 cup, chopped

Cilantro

1/4 cup, chopped

Peanuts

1/2 cup, crushed

Lime

1, cut into wedges

Instructions

1. Soak the rice vermicelli noodles in hot water for 5 minutes, or until softened. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium heat until shimmering.
3. Add the cubed tofu to the wok and stir-fry for about 3-4 minutes until golden brown. Then, add the shrimp and stir-fry until they turn pink and are cooked through, about 2-3 minutes.
4. Push the shrimp and tofu to one side of the wok. Pour the beaten eggs into the empty space and scramble them until fully cooked, then mix with the shrimp and tofu.
5. Add the drained rice vermicelli noodles to the wok and stir-fry for 2-3 minutes until heated through and well combined with the shrimp, tofu, and eggs.
6. Stir in the bean sprouts, green onions, and the prepared sauce. Stir-fry for another minute until the vegetables are slightly softened but still crunchy.
7. Remove the wok from heat and transfer the Mee Grob to a serving dish.
8. Garnish the dish with crushed peanuts and chopped cilantro.
9. Serve hot with lime wedges on the side for an extra zesty kick.