l225g pressed tofu

l2 tbsp tamari soy sauce

l2tbsp Thai fish sauce

l1 tbsp caster sugar

l1 heaped tbsp tamarind pulp, dissolved in 2 tbsp warm water

l3 tbsp vegetable oil

l3 cloves garlic, crushed to a paste

l3 large eggs, beaten with a little salt

l225g (8oz) thin rice noodles

l125g (4oz) bean sprouts, soaked in cold water

l4 spring onions, smashed and cut in 2.5cm pieces

l1 tbsp dried shrimp

lSugar snap peas

lDry roasted peanuts, coarsely chopped

lCoriander leaves

Garnish:

lCucumber slices

lLime wedges

lBaby gem lettuce leaves

METHOD:

lCombine the tofu with half the tamari, half the fish sauce and the sugar, marinate for 20 minutes. Combine the remaining soy, tamarind and fish sauce in a bowl, set aside.

lHeat half the oil in a wok, add the garlic, cook for 15 seconds, then add the tofu and cook for 1 minute. Pour in the beaten egg and let it cook until it sets around the tofu. Break into large pieces and remove to set aside and keep warm.

lAdd the remaining oil to the wok, add the noodles and stir fry vigorously, folding them over. Fold in the bean sprouts, spring onions and sugar snap peas and stir fry for 1 minute. Add the dried shrimp, then the soy mixture. Fold in the egg-tofu mix.

lSprinkle on the peanuts and coriander and serve with bowls of the garnishes.