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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 dishRed pepper, garlic, chestnut mushrooms in a bowl, pak choi, sunflower oil, chicken broth, tap water, Thai green curry, Mihoen,thai soup with chicken and chicken
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40 minMain dishhalf-to-half-chopped, medium sized egg, ground cumin seeds (djinten), unsalted butter, onions, crumbly potato, parsnip, winter carrot, cut kale,kale stew with carrot, parsnip and a meatball
Nutrition
505Calories
Fat46% DV30g
Protein44% DV22g
Carbs12% DV35g
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