250 g (8 oz) rice vermicelli noodles, broken into pieces
400 g (13 oz) minced pork
3 garlic cloves, finely chopped
2 spring onions, finely chopped, plus 2 spring onions, finely shredded
3 tablespoons lime juice
2 tablespoons fish sauce
6 tablespoons sweet chilli sauce
1 tablespoon hot chilli sauce
1 tablespoon tomato purée
1 teaspoon dried red chilli flakes
100 g (3 1/2 oz) firm tofu, cut into 1 cm (1/2 inch) dice
100 g (3 1/2 oz) coriander leaves and stalks, chopped
50 g (2 oz) bean sprouts
2–3 Thai bird’s eye chillies, finely sliced
Fill a large wok or deep saucepan one-quarter full with sunflower oil and heat until 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds. Add the noodles, in batches if necessary, and deep-fry in the oil for 30–40 seconds or until they puff up and are lightly golden. Remove with a slotted spoon and drain on kitchen paper.
Carefully pour all but 2 tablespoons of the oil out of the wok, add the pork and stir-fry over a high heat for 4–5 minutes or until it is browned and cooked through, then transfer to a plate and keep warm.
Reduce the heat to medium-low, add the garlic and spring onions and stir-fry for 1–2 minutes. Stir in the lime juice, sauces, tomato purée and chilli flakes, reduce the heat to low and simmer for 3–4 minutes or until syrupy. Stir half of the fried rice noodles into the sauce and toss to coat evenly. Stir in the pork and the remaining noodles and heat through.
Divide the mixture on to large serving plates, top with the tofu, shredded spring onions, chopped coriander, bean sprouts and bird’s eye chillies and serve immediately.