Stir-fried rice noodles with prawns, egg, tamarind and fish sauce, finished with bean sprouts, peanuts and lime. This plant based version swaps in chickpea flour, soy sauce, tofu. Ready in about 32 minutes.
Prep 20 min Cook 12 min Serves 2 Medium
Ingredients
🧄Garlic2 cloves
🫙Vegetable Oil2 tbsp
🫙Soy Sauce2 tbsp
🍥Tofufirm, cubed
🍋Lime1
🌾Rice Noodles200 g flat
🌱Bean Sprouts1 cup
🫙Tamarind Paste2 tbsp
🫙Crushed Peanuts1/4 cup
🌾Chickpea Flour3 tbsp mixed with water per egg (egg replacer)
🫙Brown Sugar1 1/2 tbsp
Optional extras
🥬Garlic Chivesa handful
Instructions
1
For this plant based version, use tofu for prawns, soy sauce for fish sauce, chickpea flour for eggs wherever the steps mention them.
2
Soak the noodles in warm water until pliable; drain.
3
Mix tamarind, fish sauce and sugar into a sauce.
4
Stir-fry garlic and prawns in a hot wok, push aside and scramble the eggs.
5
Add noodles and sauce and toss until absorbed; add sprouts and chives.
6
Serve with peanuts and lime.
Chef's tip
Undersoak the noodles slightly; they finish softening in the wok.
