Ingredients
| 2 Tbsp | Cornflour |
| 400 g | Tofu, (egg tofu) (Main) |
| 3 Tbsp | Vegetable oil |
| 600 g | Rice noodles, (preferably fresh) (Main) |
| 2 tsp | Sesame oil |
| 1 | Cucumber, sliced |
| 1 | Pawpaw, or mango, sliced |
| 1 bunch | Spring onion, sliced |
| 1 handful | Mint leaves |
| 1 handful | Coriander |
Dressing
| 10 | Chillies, (bird's eye) |
| 1 piece | Ginger, 2cm, peeled |
| 3 cloves | Garlic |
| 1 | Shallot |
| 1 Tbsp | Palm sugar |
| 2 Tbsp | Fish sauce |
| 1 | Lime, zested |
| ¼ cup | Limes, juice |
| ½ cup | Water |
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Directions
- To make the dressing, chop the chillies, garlic, shallot and ginger then put in a blender. Add the remaining ingredients and blend until smooth.
- Slice the tofu and coat lightly in cornflour. Heat a frying pan, add the oil then when hot, fry the tofu for a minute on each side until golden then transfer to paper towels.
- Bring a large pot of salted water to a boil then drop in the separated noodles. If using fresh, cook for two minutes or follow the packet directions. Drain and run under cold water then tip into a bowl and gently distribute the oil through the noodles with your fingers.
- Peel the cucumber and cut into rounds, then plate with the noodles, tofu, pawpaw, spring onions, mint and coriander.
- Dress lightly with the nam prik, offering more at the table.
