Ingredients
• 200g dried flat rice noodle
• 1 Tbsp peanut oil
• 200g firm tofu, cut into small cubes
• ¼ savoy cabbage, finely sliced
• 2 baby bok choy, finely sliced
• 4 spring onions, finely sliced
• ½ green papaya, peeled, seeds removed and sliced
• 1 cup mung bean sprouts
• Small bunch coriander
• ½ cup roasted cashew nuts, chopped
Tamarind dressing - Makes 1 cup
• 3 Tbsp tamarind pulp
• 1 cup hot water
• 1 small red chilli, deseeded and finely sliced
• ½ cup vegetable stock
• 2 Tbsp fish sauce
• 4 Tbsp coconut sugar
• Pinch white pepper
Dressing
1. Soak tamarind pulp in hot water. When cool, use your hands to mash the pulp up. Push pulp through a sieve. Retain puree and discard pulp.