- Put 1 Tb. oil into skillet and heat on medium-high fire. Pour in beaten egg, reduce heat to medium or medium-low. Cook without disturbing a few minutes until well set. Turn and cook other side briefly. Slide out onto a plate to cool. When cool, roll into tube and cut into long thin strips.
- In wok or deep frier, heat 2 cups vegetable oil until very hot. Deep fry thinly sliced onion until golden brown and crisp. Save oil. Drain onions well on paper towels.
- Remove any onion particles from frying oil, then heat oil again. Deep fry tofu for 5 minutes, until golden brown. Drain well on paper towels separately from onions.
- Boil rice vermicelli in hot water for 10 minutes, drain, steam for 2 minutes.
- Place a heat proof colander in the sink and put bean sprouts in it. Blanch sprouts by placing pouring plain boiling water over them. Allow to drain.
- To make sauce, in a bowl, mix together lemon juice and sweet soy sauce. Gradually stir in peanut butter. When well blended, add salt, if needed.
- To serve, toss tofu, rice noodles, and bean sprouts with peanut sauce. Garnish the slivered omelet, fried onion, and celery leaves.
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