- 2 bundles of Thai rice noodles
- 190g marinated tofu
- 1 red pepper
- 1 pak choi
- 50g Thai sweet chilli sauce
- 1 tbsp sesame oil
- 2 tbsp tamari
- 1 tbsp olive, sunflower or coconut oil
1. Fill your kettle and boil it. Pop the noodles in a large dish or bowl. When the kettle has boiled, pour the water over the noodles to cover them completely, then set aside for 6-8 mins till they have softened and aren’t chalky in the middle. Check after 6 mins and if they are still a bit chalky, leave them for a further 2 mins.
2. While the noodles soak, warm a wok or deep frying pan over a high heat for 2 mins. Drain the tofu and dice it into bite-sized pieces. Add ½ tbsp oil to the wok and the tofu. Fry, turning every so often, for 5 mins till the tofu is golden brown.
3. While the tofu fries, halve the red pepper and scoop out the white seeds and pith. Finely slice it. Trim the root end off the pak choi leaves. Give them a rinse, then roughly chop the stalks and the leaves, keeping them separate.
4. When the tofu has browned, scoop it out of the wok. Add another ½ tbsp oil to the wok with the red pepper and pak choi stalks. Stir fry for 4 mins, till the veg start to soften. Make sure you have checked the noodles by now, and drained them if they are ready.
5. Add the pak choi leaves to the wok and stir-fry for 2 mins to just wilt them. Return the tofu to the pan. Add the sweet chilli sauce and 1 tbsp sesame oil to the wok. Add 2 tbsp of tamari. Stir fry for 2 mins. Taste and add the rest of the tamari if you think it needs it.
6. Divide the rice noodles between a couple of warm bowls. Top with the tofu stir-fry and serve straight away.