World Cuisine

Ingredients
  • 200 g (7 oz) thick dried rice noodles
  • 450 g (14½ oz) firm tofu
  • vegetable oil, for deep-frying
  • 2 garlic cloves, finely chopped
  • 3 eggs
  • juice of 1 lime
  • 2 tablespoons Thai fish sauce (nam pla)
  • ½ teaspoon demerara sugar
  • 50 g (2 oz) roasted peanuts, crushed
  • 2 tablespoons dried shrimp, ground
  • 75 g (3 oz) bean sprouts
  • 4 spring onions, diagonally sliced
  • 1 red chilli, cut into thin rings
  • large handful of coriander leaves
Directions

Soak the noodles following the packet instructions, then drain.

Drain the tofu and pat it dry with kitchen paper, then cut it into 20 equal-sized cubes and set aside. Pour enough oil into a wok to deep-fry the tofu, and heat it to 190°C (375°F), or until a cube of bread dropped into the oil turns golden in 20 seconds. Add half the tofu and deep-fry until puffy and golden, then remove using a slotted spoon and drain on kitchen paper. Fry the remaining tofu in the same way. Set aside.

Pour off all but 2 tablespoons of the oil and place the wok over a high heat. Add the garlic and eggs and stir-fry for a couple of seconds, then add the drained noodles, lime juice, fish sauce, sugar, half the peanuts and half the dried shrimp. Stir-fry for 2 minutes, until the noodles are steaming hot, then stir in the bean sprouts, spring onions, chilli and cooked tofu. Cook for 1 more minute, then top with the remaining peanuts, the dried shrimp and the coriander.

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