Stir fried vermicelli with bean curd
Ingredients
- 4 large dried chillies
- 1 large red shallot, sliced
- 150g dried rice vermicelli
- 2 cups (500ml) water
- 2 eggs, lightly beaten
- ¼ cup (60ml) vegetable oil
- 1½ tablespoons fish sauce
- 2 tablespoons soft palm sugar
- 2 tablespoons tamarind puree
- 80g firm bean curd (tofu), diced
- 2½ spring onions, cut into 5cm lengths
- 1-2 teaspoons chilli powder, to taste
- 1 teaspoon white sugar
- ⅓ cup (45g) roasted unsalted peanuts, finely ground
- 100g bean sprouts
- 6 sprigs coriander, cut into 5cm lengths
- 1 large fresh red chilli, julienned (optional)
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