Meals and Courses

  • 250 g (8 oz) dried rice noodles
  • 1½ tablespoons sweet soy sauce
  • 1½ tablespoons lime juice
  • 1 tablespoons Thai fish sauce
  • 1 tablespoon water
  • 3 tablespoons groundnut oil
  • 2 garlic cloves, sliced
  • 1 small red chilli, deseeded and chopped
  • 125 g (4 oz) firm tofu, diced
  • 2 eggs, lightly beaten
  • 125 g (4 oz) bean sprouts
  • 1 tablespoon chopped fresh coriander
  • 4 tablespoons salted peanuts, chopped

Cook the noodles in boiling water for 5 minutes until softened. Drain and immediately refresh under cold water, drain again and set aside.

Combine the soy sauce, lime juice, fish sauce and measurement water in a small bowl and set aside.

Heat the oil in a wok or large frying pan, add the garlic and chilli and stir-fry over a medium heat for 30 seconds. Add the noodles and tofu and stir-fry for 2–3 minutes until heated through.

Carefully push the noodle mixture up the side of the pan, clearing the centre of the pan. Add the eggs and heat gently for 1 minute without stirring, then gently start 'scrambling' the eggs with a spoon. Mix the noodles back into the centre and stir well until mixed with the eggs.

Add the soy sauce mixture and cook for 1 minute, or until heated through. Stir in the bean sprouts and coriander. Spoon into bowls and serve immediately, topped with the peanuts.

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