1/4 block firm tofu
1/2 packet thick rice noodles or 3-4 cups
2 cups cold water
10 fresh mint leaves
10 fresh basil leaves
1 small red onion sliced
5 cloves garlic
2 cups fresh washed spinach
4 cups beansprouts
3-5 small chilli peppers
1 teaspoon ginger paste
1 tablespoon agave syrup
1 tablespoon red wine vinegar
2 tablespoons olive oil
2 teaspoons green thai paste
1 tablespoon organic peanut butter.
should serve at least 3-4 servings
Method of cooking
1- in a boiling pan add 2 cups of cold water, bring to the boil and add the noodles
2- In a food processor add the tofu, mint, basil, garlic and chilli peppers and blend until breadcrumb consistency.
3- Grab a wok add the olive oil and turn up the heat.
4- Add the red onion, spinach, bean sprouts and processed breadcrumb texture mixture to the wok and stir-fry.
5- Add the ginger paste, agave, red wine vinegar, thai paste and peanut butter and stir.
6- Finally drain the cooked noodle getting rid of the water and add to the stir-fry mixing it in thoroughly.
7- Serve and enjoy!