Flat rice noodles – Approx 8 oz
Spring onions – 1 bunch (finely chopped)
Baby bok choy – 2 to 3 heads ( chopped)
Bean sprouts – 1 ½ cup
Soft tofu – ½ cup (cut into cubes)
Coriander/ cilantro– ¼ cup chopped
Vegetable stock- 4 Tbsp (optional)
Groundnuts/ peanuts -½ cup roasted peanuts, coarsely ground
Ingredients to make sauce:
Tamarind paste- ¾ Tbsp
Chilli garlic sauce- 2 Tsp
Soy sauce– 3 to 4 Tbsp
Stir fry sauce- 2 Tbsp
Brown sugar- 3 Tbsp
Water- ¼ cup
Mix all the above ingredients in a bowl and keep aside.
Soak noodles in hot water for 8-10 minutes or until soft. Heat a wok or frying pan over medium high. Add 2 tbsp of oil, stir fry bok choy and spring onions until they turn dark green in color. Now add the noodles along with vegetable stock and stir fry for 2 minutes.
Mix tofu with the noodles and stir fry for 1-2 minutes. Add the sauce slowly and continue stir frying. Toss the noodles well so that the sauce is evenly spread to noodles. Add extra sauce if required.
Add bean sprouts, mix well. Noodles are cooked well when they are soft and become sticky. Remove from heat, sprinkle coarsely ground peanuts and garnish with coriander/cilantro.