This one won't win an prizes for beauty and I'm sure it's not authentic in the slightest but it was easy to make and for a change it passed the fussy 2.5yr old test.
I'm not going to get to specific with the ingredients here cos one of the beauties of stir fry type dishes is you can use whatever you have to hand. I would also add chilli to it if it wasn't for the toddler in the house (although it is quite cute when she tries something hot and says 'spicy' and tries to pull it off her tongue).
For this one I used tofu - I tossed this in cornflour, sesame seeds and salt before I shallow fried till crispy.
Sauce - mix together:
1/4c rice vinegar
1/4c white sugar
3T fish sauce
2T tomato paste
1 large kaffir lime leave (sliced) - optional
Rice noodles (any width) - cook as on package
3c sliced veges eg carrots, courgettes, spring onions
2 cloves garlic (crushed)
1/2c peanuts or cashew nuts
Protein eg shrimps, prawns, tofu or chicken
Bean sprouts and coriander - optional
Heat oil in wok and stir fry veges.
Add sauce, protein and nuts and stir fry till protein is cooked.
Mix in noodles and bean sprouts / coriander and serve.
