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14lb fried tofu

70g bell pepper

1/2 carrot

35g cucumber

1/41b thin rice noodles

2 tbsp tamarind paste

1 tbsp maple syrup

2 tbsp soy sauce

1 red Thai chili pepper drizzle of olive oil

2 tbsp roasted peanuts few sprigs cilantro lime wedges to serve


  1. Bring a small saucepan of water to boil for the noodles

  2. Thinly slice the fried tofu. Thinly slice the carrot into matchsticks.

Slice the red bell pepper and cucumber.

  1. Spread the rice noodles in a pan. Then, pour in the hot water and let it soak for 2-3mins. Stir the noodles occasionally to get rid of the excess starch

  2. Make the sauce by combining the tamarind paste, maple syrup, soy sauce, and a thinly sliced red Thai chili pepper or chili powder.

  3. Heat up a nonstick pan to medium heat. Drizzle in some olive oil

  4. Saute the bell pepper for a couple of minutes. Then, add in the tofu and cucumber. Saute for another few minutes

  5. Add in the carrots. Give it a stir

  6. Add in the noodles, and the

  7. Sauté for another few minutes

  8. Plate and sprinkle over some crushed roasted peanuts and freshly chopped cilantro. Serve with some lime wedges.


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