Summary

Ingredients

• 250 g lass noodles
• 200 g tofu, natural
• 5 spring onions, cut into thin rings
• 1 clove garlic, finely chopped
• 1 piece (s) ginger root, peeled, finely chopped
• 2 shallot (s), quartered
• 1 handful peanuts, peeled and peeled
• 4 tablespoon soy sauce
• 50 ml fish sauce
• 15 ml lime juice
• 1 teaspoon curry paste, red
• some oil

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Instructions

1. Fry the tofu in oil until golden brown, then deglaze with the soy sauce and set aside on a plate.
2. In the oil-soy sauce mixture, fry the spring onions, shallots, garlic, ginger and peanuts. Add the curry paste and stir. Deglaze with fish sauce and add 10 ml of lime juice.
3. Cook the glass noodles according to the instructions on the packet.
4. Mix the drained pasta, tofu and sauce together. Drizzle some lime juice over it to taste. Serve lukewarm.