400g rice noodles 1/4 cup vegetable oil 200g soft tofu, cut into small squares 200g shitake mushrooms - sliced, preferably fresh but if dried reconstitute in boiling water until soft then drain 1 Tbs fish sauce 1 cup chicken stock 2 Tbs soy sauce 2 tsp chilli oil 2 tsp palm sugar, chopped 1 Tbs sesame seeds,toasted Mint leaves to serve, shredded Fresh lime
1 Pour boiling water over the rice noodle and soak for 15 minutes until soft. Drain in cold water and cut into 10cm lengths.
2 Heat a fry pan or wok then add the oil and when hot add the tofu and fry until golden on all sides. Remove and let drain on kitchen paper.
3 Add the mushrooms and cook, while stirring, for approximately 5 minutes or until tender.
