- 2 ½ tablespoons of preservative free tamarind paste
- ¼ cup coconut sugar
- 3 tablespoons fish sauce
- ¼ cup coconut aminos
- 1 garlic clove, minced
- 1 3cm pieces of ginger, peeled and finely grated
- 250g flat brown rice noodles
- 3 tablespoons olive oil/coconut oil
- 250g firm tofu, cut into small cubes (or sub chicken or prawns)
- 1 onion, sliced
- 1 large carrot, cut into thin matchsticks
- 1 large red capsicum, cut into thin matchsticks
- 3 large eggs, lightly whisked
- 2 packed cups bean sprouts, washed and drained
- 4 green onions (scallions), thinly sliced
- ½ cup chopped peanuts or cashews, toasted
- Fresh lime wedges, for serving
- Combine all the sauce ingredients in a bowl, whisk and set aside.
- Prepare noodles according to packet directions, rinse under cold water, drain and set aside (note, only let sit for 5-10 minutes, or they can stick together, tossing them in a teaspoon of oil can help prevent this).
- Heat 2 tablespoon of oil in a large fry pan or wok over medium-high heat. Brown the tofu cubes in batches, removing as you go and set aside.
- Saute the onion for about 1 minute. Add the carrot and red capsicum and saute for another minute, you want to keep them a little crunchy. Remove from the pan and set aside with the tofu.
- Wipe out the pan, if there is too much residue sticking to it, deglaze first with a little water, then wipe. Add a little extra oil to the pan. Scramble the egg using a wooden spoon. Add the bean sprouts, noodles, tofu ½ the green onions, ½ the peanuts and sauce and toss quickly over the heat to combine. Remove from the heat.
- Serve immediately, sprinkled with remaining green onions, peanuts and a wedge of lime.
Tamarind Paste: If you can’t find tamarind paste, substitute 2 tablespoons fresh lime juice. Taste and add a little more coconut sugar, if needed.
Tamarind is also available as a block from Asian grocers and can be reconstituted with water, to form a paste (follow instructions on packet).