Ingredients (two servings):

  1. Rice Noodles - 4 bundles
  2. Brown Hard Tofu - 0.25 lb.
  3. Chives - 4 stalks
  4. Bean Sprouts - 0.25 lb.
  5. Vegetable Oil - 2 oz.
  6. Shallots - 2 shallots
  7. Tamarind Sauce - 8 oz.
  8. Ground Peanuts - 2 oz.
  9. Ground Chilies - 0.5 oz.
  10. Sugar - 1 oz.
  11. Lime - 1 lime


  1. Place the rice noodles in a large bowl, add warm water to cover and leave the noodles to soak for about 20 minutes, then drain the water and set aside.
  2. Heat 2 oz of vegetable oil in a pan or a wok. On medium-high heat, add the rice noodles, then quickly stir using tongs or a spatula.
  3. Add sliced brown tofu and sliced shallot in the pan and stir well for 2 minutes. When stirring the noodles, try to spread them out. If the noodles look too dry, dip your fingers into a bowl of water and then sprinkle the water on the noodles. Sprinkle water on the noodles as needed.  Cook the noodles for 3 - 4 minutes until the noodles are heated through.
  4. Add tamarind sauce and stir-fry for about 5 minutes.
  5. Add bean sprouts and chives (cut into approx. 2” in length), quickly stir and mix them well, then turn off heat.


  6. Serve on plate. Garnish with chili flakes, bean sprouts, ground peanuts, chives and lime. If desired, squeeze lime juice onto the noodles.

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