• eggless, no fish sauce, no meat
  • 200g cooked flat rice noodles (according to package directions)
  • veggies: 1 julienned carrot, 1 julienned red pepper, 4 spring onions (white & green parts separated)
  • spices: 2 crushed garlic cloves, 1 finely sliced red chili
  • 1/2 tbsp oil
  • 100g crumbled smoked tofu
  • 2 tbsp tamarind paste
  • 3 tbsp sweetener
  • 2 tbsp soy sauce (gf: tamari / coconut aminos)
  • 1 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1/2 cup mung bean sprouts
  • 1/4 cup roasted peanut

⠀ ⠀ ⠀➜ instructions

• make a sauce: mix tamarind, sweetener, soy sauce, rice vinegar and lime juice together
  • heat the oil in a large wok, fry the veggies and spices on a high heat for 3', add the tofu and fry for 2'
  • add the cooked rice noodles to the wok and pour in the sauce, stir until the sauce is well incorporated
  • add the sprouts, peanuts & green spring onions
• serve with wedges of lime
• it should be a 2 portion meal, so feel free to split it with someone you like ♡