Amanda Laird: Rice noodles, fried tofu and pawpaw with nam prik dressing

Rice noodles, fried tofu and pawpaw with nam prik dressing. Photo / Babiche Martens

Serves 4

Dressing (makes 1 cup)
10 bird's eye chillies
3 cloves garlic
1 shallot
1 x 2cm piece of ginger, peeled
1 Tbs palm sugar
2 Tbs fish sauce
Zest of one lime
1/4 cup lime juice
1/2 cup water

400g egg tofu
2 Tbs cornflour
3 Tbs vegetable oil
600g rice noodles (preferably fresh)
2 tsp sesame oil
Sliced cucumber
Sliced pawpaw or mango
Sliced spring onions
Mint
Coriander

1 To make the dressing; chop the chillies, garlic, shallot and ginger then put in a blender. Add the remaining ingredients and blend until smooth.

2 Slice the tofu and coat lightly in cornflour. Heat a frypan, add the oil then when hot, fry the tofu for a minute on each side until golden then transfer to paper towels.

3 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.

4 Peel the cucumber and cut into rounds then plate with the noodles, tofu, pawpaw, spring onions, mint and coriander.

5 Dress lightly with the nam prik, offering more at the table.