Rice Noodles With Tofu And Sweet Chili Dressing

• 1/4 cup lime juice
• 1/4 cup fish or light soy sauce
• 2 tbsp packed brown sugar
• 1 tbsp sweet chili sauce
• None None FOR THE RICE NOODLES
• 2 tbsp peanut oil
• 2 None eggs, lightly beaten
• 11 oz dried rice stick noodles, softened
• 1 None onion, finely chopped
• 4 cloves garlic, crushed
• 11 oz firm tofu, cut into 3/4-inch cubes
• 1 None birds-eye chili pepper, seeded and chopped
• 1 bunch asparagus, blanched and cut into 1 1/2-inch pieces
• 1/4 cup chopped roasted unsalted peanuts
• 1 bunch cilantro, leaves coarsely chopped, plus additional leaves, to serve
• 1 cup bean sprouts, trimmed
• None None Lime wedges, to serve

1. For the dressing, combine all ingredients in a small bowl. Set aside.
2. Heat half the oil in a large skillet on high heat. Add egg, tilting pan so egg thinly covers surface. Cook for 1 min, until set. Turn out omelet. Set aside to cool, then cut into very thin strips.
3. Heat a wok on high heat. Stir-fry noodles, in batches, for 2 mins, until golden. Set aside.
4. Heat remaining oil in same wok on high heat. Stir-fry onion and garlic for 30 seconds. Add tofu, chili pepper and asparagus, and stir-fry for 1 min.
5. Add rice noodles, half of peanuts, chopped cilantro, bean sprouts and dressing; toss and remove from heat.
6. Slide onto a serving platter and top with egg strips, remaining peanuts and additional cilantro. Serve with lime wedges.

lime juice, fish, brown sugar, sweet chili sauce, rice noodles, peanut oil, eggs, rice, onion, garlic, firm tofu, birdseye chili pepper, peanuts, cilantro, bean sprouts, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/32717 (may not work)