step by step

STEP 1
Peel the garlic cloves, ginger and shallot and chop into fine cubes

STEP 2
Peel and coarsely grate the carrots

STEP 3
Clean the spring onions and chili pepper and cut into fine slanted rings

STEP 4
Press tofu as needed and cut into large cubes

STEP 5
Wash mung bean sprouts well; Roughly chop the nuts

STEP 6
In a bowl, combine vegetable broth, soy sauce, tamarind paste, rice vinegar and Sriracha and lime juice

STEP 7
Prepare flat rice noodles according to package instructions and set aside

STEP 8
Heat half of the sesame oil in a pan or wok and fry the tofu until crispy; then remove from the pan and set aside

STEP 9
Add the remaining sesame oil to the pan and fry the garlic, chili, ginger, shallot and carrots in it

STEP 10
After 2 minutes, add the finished pasta and prepared sauce

STEP 11
Simmer briefly, then reduce heat and add mung bean sprouts and spring onions

STEP 12
Serve sprinkled with peanuts. Lime wedges or fresh coriander can also be added if desired.

Bon appetit!