- 350g flat rice noodles
- 4 tbs sunflower oil
- 400g tofu block, cut into 1cm-thick slices
- 2 red chillies, deseeded, finely chopped
- 2 spring onions, sliced diagonally
- 2 carrots, peeled, cut into thin batons
- 1 celery stalk, finely sliced diagonally
- 2 tbs soy sauce
- 2 tbs fish sauce
- 1 lime, juiced
- 1 tsp brown sugar
- 1 large handful beansprouts
- 3 tbs peanuts, chopped
- 1 handful Thai basil leaves (optional)
Soak the noodles in a bowl of hot water for about 10 minutes or until tender.
Meanwhile, heat 2 tbs sunflower oil in a large wok set over a moderate heat until hot. Season the tofu slices with salt and pepper before frying in the hot oil until golden, turning frequently. Remove from the wok to a plate when ready and cover with foil to keep warm.
Heat the remaining oil in the wok until hot before adding the chillies, spring onions, carrots, celery and a pinch of salt, stir-frying for 2-3 minutes.
Drain the noodles and add them to the wok, continuing to stir-fry for 2-3 minutes until warmed through and dried out.
Meanwhile, whisk together the soy sauce, fish sauce, lime juice and sugar in a small bowl until the sugar has dissolved.
Add the sauce to the wok along with the beansprouts and the seared tofu, tossing to combine. Cook for a further 1-2 minutes until the sauce has reduced slightly.
Divide between plates and garnish with peanuts and Thai basil leaves (if using) before serving.