World Cuisine

  • 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

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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