Ingredients
Serves 4
200g rice stick noodles
3 tbsp lime juice
2 tbsp fish sauce
1 tbsp brown sugar
2 tbsp peanut oil
300g firm tofu, cut into thin strips
1 onion, cut into thin wedges
carrot
chinese cabbage
3 tspn garlic crused fresh coriander
3 tsp ginger crushed
1 red capsicum, deseeded, cut into thin strips 1 cup trimmed bean sprouts
3 cup garlic chives, cut into 3cm lengths Crushed peanuts and cucumber cut into thin matchsticks. to serve
Method
Place rice noodles in heat-proof bowle cover with boiling water and set aside to soak for 5 minutes. Drain well. Combine lime juice, fish sauce and sugar, stirring to dissolve the sugar. Set aside.
Heat half the oil in a large wok over a high heat, add the tofu in batches and cook for 2-3 minutes or until golden. Remove and set aside. Add remaining oil and onione stir-fry for 2 minutes, add prawns and cook for 1-2 minutes further or until just cooked through.
Add capsicum, bean sprouts and garlic chives, stir-fry for 1 minute, then add reserved noodles and combined sauces. Cook, tossing for 1-2 minutes or until noodles are heated through and coated in the sauce. Serve garnished with crushed peanuts and cucumber.