This is one of the dishes we cooked at our cooking school in Chiang Mai, although their recipe includes dried shrimps and fish sauce.
Makes 4 servings
300g fresh rice noodles
45ml oil
4 garlic cloves
80g tofu, cubed
90ml stock
2 eggs, beaten
45g peanuts, roasted & chopped
6 spring onions, chopped lengthways
100g beansprouts
100g cabbage, finely chopped
3 limes
30g sugar
15ml soy sauce
30ml tamarind juice
Mix the the sugar, soy sauce and tamarind into a sauce. If you don't have tamarind juice, use 1 tsp tamarind paste and 2 tbsp water. Heat the oil over a high flame and fry the garlic and tofu until the tofu is firm and the garlic is golden brown. Add the rice noodles and stir over a high heat until they soften, then add the stock. Turn down the heat and add the sauce, then stir until mixed in. Push the mixture to one side of the pan, then pour in the eggs in the space and stir fry until they are almost set, then mix into the noodles and keep stirring until the eggs are cooked. Finally, add half of the beansprouts and half of the spring onions and cook for one minute. Serve with the peanuts sprinkled over the top of the noodles. Serve the remaining spring onions, beansprouts, limes and cabbage on a plate in the middle of the table for your guests to add to their food as they like.