- Fresh & Cool
- Mains
- Vegan
- Prep 20 min
- Cook 15 min
- Serves 3
Street-food noodles made at home in ten minutes once the prep is done. Tamarind gives the sourness, soy sauce and a little sugar do the rest, and a shower of peanuts and lime finishes it.
Ingredients
- 200 g flat rice noodles
- 200 g firm tofu, pressed and cubed
- 3 tbsp oil
- 3 cloves garlic, chopped
- 2 spring onions, sliced
- 150 g bean sprouts
- 2 carrots, cut into matchsticks
- 50 g roasted peanuts, crushed
- Lime wedges and coriander, to serve
Sauce
- 3 tbsp tamarind paste
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1/2 tsp chilli flakes
Method
- Soak the noodles in hot water for 8 to 10 minutes until flexible but still firm, then drain.
- Stir the sauce ingredients together in a small bowl until the sugar dissolves.
- Fry the tofu in 2 tablespoons of oil in a large pan or wok for 6 to 8 minutes until golden and crisp. Set aside.
- Add the remaining oil, the garlic and carrot and stir-fry for 1 minute. Add the noodles and the sauce and toss for 2 to 3 minutes until the noodles have soaked it up.
- Add the tofu, bean sprouts and spring onions and toss for 1 minute more.
- Serve with peanuts, coriander and lime wedges.
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