Coconut, Tofu and Bean Sprouts Rice Noodles
by Tarla Dalal
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Added to 86 cookbooks
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A colourful thai preparation of noodles cooked with coconut cream and fresh vegetables.
- Heat the oil in a wok, add the garlic paste and the celery stalks and stir for 1 minute.
- Add the coconut cream, tofu, tomato, green chilli, spring onions, chilli powder, sugar, pepper and salt.
- Stir and add the noodles.
- Mix well and just before serving, add the bean sprouts and toss once.
- Serve hot, garnished with the coriander and peanuts.
- It is not advisable to reheat this dish. Make it as close to serving time as possible.
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