Ingredients
Servings: 2
200 g organic rice noodles
200 g block of tofu
40 g rice or corn flour
250 g pak choi, roughly chopped
100 g beansprouts
6 spring onions, white and green parts, sliced on the diagonal
1 red chilli, seeds in, thinly sliced
2 cloves garlic, thinly sliced
50 g peanuts, dry fried in a hot pan and then roughly chopped
20 g crispy shallots
30 g peanuts, dry fried and roughly chopped
2 tbsp fresh coriander, roughly chopped
80 ml soy sauce
juice of 1 lime
1 tbsp maple syrup
2 tbsp water
1 lime, cut into wedges
2 tbsp groundnut oil
Preparation
