This is simplest Thai dish made with rice noodles. The original recipe calls for fish sauce, shrimp, egg and other non vegetarian ingredients but here is the vegetarian version of this dish.
You will need:
Chopped vegetables (i used baby corn, carrots, cauliflower, green pepper, green peas, handful of Beans spourts, onion)
Rice noodles (I used 1/3 of the noodles)
Tamarind paste/ lemon juice
Chopped garlic 1 clove)
Soy sauce (2 tsp)
Chili sauce (I used 2 tbsp)
Sugar (to set off tanginess)
Salt to taste
Olive oil (2 tbsp)
Corriander leaves finely chopped
Firm tofu (cut into small cubes)
Coarsely ground peanuts (optional)
Here is the method:
Soak rice noodles in hot water till they are tender.It will take about half an hour.Heat oil in a wide bottomed pan, saute onion, beans and other vegetables till they are half done. Beans tend to reduce in quantity after they are cooked. Now, add tamarind paste, soy sauce, chili sauce, salt and mix well. Drain water from noodles and add it to the pan and stir. Do not over mix. Add tofu while serving. Garnish with corriander leaves and peanuts.