INGREDIENTS
1 handful
dried rice noodles (c.50g/2 oz)
1 1/2
tbsp chopped coconut palm sugar
1 1/2 tbsp
vegan fish sauce
2 tbsp
tamarind paste
2 tbsp
light vegetable oil (rice bran, peanut, rapeseed etc.)
50 g
(c.2 oz) extra firm pressed tofu (or extra firm, pressed to remove excess moisture), cut into bite-sized pieces
3 cloves
garlic, sliced
1
Thai shallot, sliced
1 handful
fresh bean sprouts (c.50g/2oz)
1
few fresh coriander (cilantro) leaves, torn
1/2
vegan omelette, shredded
1
few extra bean sprouts
Whole spring onion
Wedge of lime
Crushed peanuts
Chilli flakes
White sugar
Chilli vinegar