Soften the noodles, 10 min in hot water. Mix the soy sauce, lemon juice, nuoc mam and brown sugar.
In a wok or large frying pan, fry the cubed tofu in hot oil. Drain it. In its place, fry the chopped spring onion, garlic and chopped shallot. Pour the mixture into the soy sauce and let it caramelize a little.
Drain the noodles. Put them in the wok with a drizzle of water and stir-fry for 3 minutes.
Make a space in the middle of the noodles and break the eggs into it. Cook them, mixing them with the noodles. Add the tofu.
Remove from the heat and add the bean sprouts, peeled beans, grated carrot and peanuts.
Serve hot with lime wedges.
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