(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

1. Make the sauce first by grinding everything together and putting in a hot pan. Stir until it comes to a boil.
2. 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.
3. Heat until the noodles are cooked then add beansprouts and spring onions.
4. Served with peanut and lime wedge, chilli and sugar.

Recipe by Gig, Golden Lion