Rice noodles, fried tofu and pawpaw with nam prik dressing
( SERVES 4 )

Viva 15/10/2009

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Amanda Laird

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400 g	Tofu, (egg tofu)
2 tbsp	Cornflour
3 tbsp	Vegetable oil
600 g	Rice noodles, (preferably fresh)
2 tsp	Sesame oil
1	Cucumber, sliced
1	Pawpaw, or mango, sliced
1 bunch	Spring onion, sliced
1 handful	Mint leaves
1 handful	Coriander

To make the dressing; chop the chillies, garlic, shallot and ginger then put in a blender. Add the remaining ingredients and blend until smooth.
Slice the tofu and coat lightly in cornflour. Heat a frypan, add the oil then when hot, fry the tofu for a minute on each side until golden then transfer to paper towels.
Bring a large pot of salted water to a boil then drop in the separated noodles. If using fresh, cook for two minutes or follow the packet directions. Drain and run under cold water then tip into a bowl and gently distribute the oil through the noodles with your fingers.
Peel the cucumber and cut into rounds then plate with the noodles, tofu, pawpaw, spring onions, mint and coriander.
Dress lightly with the nam prik, offering more at the table.