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SAUCE:
SHALLOT OIL:
GARNISH:
MAKE SAUCE BY STIRRING ALL INGREDIENTS TOGETHER UNTIL SUGAR DISSOLVES. PREPARE VEGETABLES. SOAK NOODLES PER PACKAGE. FRY SHALLOTS IN OIL OVER MEDIUM-LOW HEAT UNTIL GOLDEN BROWN (8-12 MINUTES). DRAIN SHALLOTS ON PAPER TOWELS. REHEAT OIL. FRY TOFU, TURNING GENTLY, UNTIL GOLDEN BROWN (5-8 MINUTES). DRAIN ON PAPER TOWELS. POUR OFF OIL AND RESERVE. REHEAT 2 T OIL UNTIL SHIMMERING. COOK EGGS. BREAK INTO CHUNKS ON PLATE. HEAT 6 T OIL; COAT PAN. STIR FRY REMAINING SCALLIONS, GARLIC, AND SHALLOTS (1 MINUTE). ADD NOODLES AND STIR FRY OVER MEDIUM HEAT (3 MINUTES). ADD TOFU, BEAN SPROUTS, AND 1 1/2 C SAUCE AND SIMMER, STIRRING GENTLY, UNTIL NOODLES COOKED THROUGH (3 MINUTES). ADD REMAINING SAUCE AND EGGS. SPRINKLE WITH GARNISH INGREDIENTS AND FRIED SHALLOTS. SERVE WITH SRIRACHA OR THAI SWEET CHILI SAUCE. VARIATIONS:YOU CAN ADD SHRIMP SAUTÉED WITH A LITTLE GARLIC WITH THE EGGS, IF YOU LIKE. |