200g flat rice noodles
2 limes, 1 juiced, one cut into wedges
1 tbsp tamarind paste, or extra lime juice
2 tbsp sweet chilli sauce, plus extra for serving
2 tbsp vegetable oil or sunflower oil
300g firm tofu, drained, patted dry and cut into cubes
Small bag spinach
6 spring onions halved and thinly sliced lengthways - green ends only
300g bag beansprouts
1 tbsp garlic infused oil
handful each coriander leaves and salted peanuts, to serve
Cook the noodles following packet instructions. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside.
Heat 1 tbsp oil in a non-stick frying pan or wok and fry the tofu for 5-8 mins, until golden all over. Set aside.
Add the remaining oil and tip in the spring onions, beansprouts and garlic oil.
Cook for 2 mins more.
Stir in the drained noodles, sauce, spinach and some salt. Mix in the tofu and heat through.
Serve with coriander, salted peanuts and lime wedges.
Recipe from Good Food magazine