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RAHEEMNGA
Tofu pad thai
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Ingredients
Directions
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Prepare the noodles according to the instructions on the package. Roast the cashew nuts in a dry, hot frying pan and chop them coarsely.
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Heat 3 tablespoons of oil and fry the onion glassy. Add the garlic and tofu and fry until golden brown.
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Add the fish sauce, soy sauce, sugar, lime juice and red pepper and cook until the sugar is dissolved. Add the noodles and cook until the noodles are well covered with the sauce.
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Heat the rest of the oil in another pan and fry an omelette of the eggs. Cut the omelet into strips and add with the bean sprouts to the noodles.
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Sprinkle the dish with the spring onions and cashew nuts.
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25 minMain dishfrozen kale, Provencal spiced beef strips, bacon patties à la minute, sunflower oil, chilled potato slices, Red wine, tap water, meat broth tablet, winter carrot,autumn Stew
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15 minMain dishyellow rice, Sesame seed, oil, fresh ginger root, pak choi, light soy sauce, cashew nuts, casselerrib,sesame rice with cassel rib and bok choy
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40 minMain dishdough for savory pie, sauerkraut, pineapple slices on juice, eggs (medium size), whipped cream, ground cheese, salt and pepper, bacon,sauerkraut Quiche
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85 minMain dishgarlic, onion, winter carrot, celery, Parmigiano Reggiano, unsalted butter, tomato cubes, wheat flour, semi-skimmed milk, dried oregano, beef bratwurst, fresh lasagne sheets,italian-american lasagne
Nutrition
505Calories
Fat46% DV30g
Protein44% DV22g
Carbs12% DV35g
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