Recipes Sites
Serves 4
Ingredients
250g dried rice noodles
2 red chilies, deseeded and chopped finely
2 shallots, chopped finely
2 tbsp of sugar
2 tbsp tamarind water
1 tbsp lime juice
2 tbsp light soy sauce
black pepper
1 tbsp sunflower oil
1 tsp sesame oil
175g of smoked tofu
2 tbsp chopped roasted peanuts
Method
1. Cook the rice noodles as directed on the pack
2. Grind together the chilies, shallots, sugar, tamarind water, lime juice, light soy sauce and black pepper
3. Heat both the oils together in wok over high heat. Add the tofu and stir for 1 minute
4. Add the chili mixture, bring to the boil and stir for about 2 minutes until thickened.
5. Drain the rice noodles and add them to the chili mixture. Use 2 spoons to lift-stir them until they are no longer steaming
6. Garnish with peanutes and serve immediately