(A video is coming!)
Ingredients
- 1 pack rice noodles
- 60g beansprouts
- 60g tofu
- 30g carrots
- 30g spring onions
- peanuts (optional)
- a wedge of lime
- sugar and dry chilli
Sauce
- 1 pineapple
- 3 red onions
- 1-1½ tbsp tamarind paste (to taste)
- ¼ cup vegetable stock
- 1 tbsp soy sauce
- ½ – 1 tsp chilli sauce (or ⅓-¾ tsp cayenne pepper, to taste)
- ⅛ tsp ground white pepper
- 3-4 tbsp palm sugar (or brown sugar)
oil
Method
- Make the sauce first by grinding everything together and putting in a hot pan. Stir until it comes to a boil.
- Prepare a non-stick pan with add 2 spoons of cooking oil. Add sliced carrots, noodles then add half a cup of the vegetable stocks, and 4 spoons of sauce.
- Heat until the noodles are cooked then add beansprouts and spring onions.
- Served with peanut and lime wedge, chilli and sugar.
Recipe by Gig, Golden Lion