Cook the rice noodles as indicated on the package and set them aside.
Prepare the sauce by dissolving the tamarind in half a glass of soy sauce, then add the sugar and stir until dissolved.
Put plenty of oil in the wok, add the soft tofu and spices (kala namak, nutritional yeast, and turmeric) and let it cook for about 8 minutes, stirring well to prevent sticking. Set it aside and clean the wok with some paper towels.
Grease it again and stir-fry the vegetables over high heat with a splash of soy sauce, then add the noodles, the faux egg, and finally the sauce.
Add some roasted peanuts and serve with a squeeze of lime, a few cilantro leaves, and a sprinkle of orange zest! 🌱
Thailand
| Energy (kcal) | 73.34 |
| Carbohydrates (g) | 3.24 |
| of which Sugars (g) | 2.74 |
| Fat (g) | 3.88 |
| of which Saturates (g) | 0.56 |
| Protein (g) | 5.35 |
| Fiber (g) | 2.59 |
| Sale (g) | 0.87 |
