4 servings
225 g wide rice noodles (around ½ package)
Hot water
Sauce
½ cup ketchup
¼ cup fish sauce
3 tablespoons tamarind paste or lime juice
1 teaspoon sambal or hot sauce
3 tablespoons sweet soya sauce (or 3 of regular soya 1 teaspoon sugar)
¾ cup hot water
175g tofu –firm or extra firm, and cubed
1 tablespoon sesame oil
1 tablespoon sweet soya sauce
1 tablespoon low sodium soya
2 eggs lightly beaten
3 teaspoons vegetables oil
2 cloves garlic
1-inch ginger finely chopped
2 peppers finely sliced
1 small onion finely chopped
2 skinned boneless chicken breast
Garnish
2 cups bean sprouts
4 green onions
½ cup chopped fresh coriander
½ cup chopped roasted peanuts
lime wedges
Cube the tofu, pat dry with paper towels and place in a small bowl. Add the oil and soya sauces and marinate for at least 10 minutes.
In a large bowl, place the noodles and cover with hot water for about 10 minutes. When somewhat flexible (not soft), drain and set aside.
To prepare the sauce, mix together in a small bowl the ketchup, fish sauce, tamarind sauce, hot water, sambal, and sweet soys.
Drain the marinade from the tofu and place in a hot wok. Add 1 teaspoon vegetable oil. Beat the eggs and swirl in the pan to create a thin omelet. Cook on one side then flip over with tongs. When fully cooked remove from pan and set on a plate to cool. Cut into thin strips.
In the same pan, add 1 teaspoon oil and stir fry the tofu to golden brow, Remove from pan and set aside.
Add 1 teaspoon of oil in the medium hot wok and stir-fry the onions, garlic, ginger, and peppers till soft. Remove from the pan.
Cut the chicken into small slices. Add 1 teaspoon of oil in the wok and stir fry the chicken for 2 minutes. Add in the sauce mixture and cook for 1 minute further.
Place the drained noodles in the sauce and let them warm and soak in some of the sauce. Stir really well with tongs till all noodles are coated. Add in the cooked vegetables until fully incorporated into the noodles.
Remove from the heat and place on a large platter.
Garnish with fresh chopped cilantro, green onions, bean sprouts and chopped peanuts. Serve with lime wedges.