Ingredients:

• 225g pressed tofu
• 2 tbsp tamari soy sauce
• 2tbsp Thai fish sauce
• 1 tbsp caster sugar
• 1 heaped tbsp tamarind pulp, dissolved in 2 tbsp warm water
• 3 tbsp vegetable oil
• 3 cloves garlic, crushed to a paste
• 3 large eggs, beaten with a little salt
• 225g (8oz) thin rice noodles
• 125g (4oz) bean sprouts, soaked in cold water
• 4 spring onions, smashed and cut in 2.5cm pieces
• 1 tbsp dried shrimp
• Sugar snap peas
• Dry roasted peanuts, coarsely chopped
• Coriander leaves

Garnish:• Cucumber slices
• Lime wedges
• Baby gem lettuce leaves


Method:

• Combine the tofu with half the tamari, half the fish sauce and the sugar, marinate for 20 minutes. Combine the remaining soy, tamarind and fish sauce in a bowl, set aside.

• Heat half the oil in a wok, add the garlic, cook for 15 seconds, then add the tofu and cook for 1 minute. Pour in the beaten egg and let it cook until it sets around the tofu. Break into large pieces and remove to set aside and keep warm.

• Add the remaining oil to the wok, add the noodles and stir fry vigorously, folding them over. Fold in the bean sprouts, spring onions and sugar snap peas and stir fry for 1 minute. Add the dried shrimp, then the soy mixture. Fold in the egg-tofu mix.

• Sprinkle on the peanuts and coriander and serve with bowls of the garnishes.

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