Ingredients:
6 anchovy fillets ( well rinsed and drained)
1 clove crushed garlic
1 tablespoon soya sauce
2 teaspoons Worcestershire sauce
3 tablespoons sugar
1/4 cup fresh lime juice
1 package extra firm silken tofu, cut into cubes
12 ounces flat rice noodles ( or fettucine noodles for a less authentic but good alternative)
1 tablespoon peanut oil or 1 tablespoon canola oil
3 cloves crushed garlic
6 green onions, sliced
1 cup red peppers, strips
2 cups bean sprouts
1/2 teaspoon red pepper flakes
3 -4 tablespoons chopped peanuts, divided
1/2 cup fresh cilantro, minced
1 red chili peppers, seeded and minced
Directions:
To make fish sauce: mash anchovies with one clove of garlic and soya sauce.
Combine fish sauce with worcestershire, sugar, and lime juice in a bowl.
Add tofu and marinate for one hour at room temperature or up to 8 hours in fridge.
Drain tofu, reserving marinade.
Cook noodles and set aside.
Heat oil in wok and add garlic, onions, and red pepper.
Saute for 2-3 minutes on med-high heat then add hot pepper, tofu and 1 tbsp peanuts.
Stir fry 2-3 minutes more and add sprouts and noodles.
Heat through.
Add cilantro, remaining peanuts, chili just before serving.
Enjoy!
Servings: 4-6
Time preparation: 80 min.
Time total: 90 min.