A quick, vibrant medley of chewy rice noodles, crisp vegetables and golden tofu cubes, tossed in an umami-packed sauce, Bangkok Vegetarian Street Noodles are a riot of textures and Thai flavours. Ready in under 45 minutes, this simple stir-fry delivers the punchy, savoury-sweet, garlicky notes of the Thai capital's bustling street food markets, minus the meat. The wide rice noodles soak up the sauce for mouthfuls of zesty, spicy goodness.
Sunrise tip: For extra depth of flavour, season the tofu with a dash of light soy sauce and white pepper powder before stir-frying. Pan-fry until golden for delightfully crisp edges.
Time: 5 minutes
Heat refined oil in a wok or large skillet over medium-high heat. Add finely chopped garlic, chopped lemon grass, chopped galangal, sliced onions, shredded vegetables and stir-fry for 2-3 minutes until fragrant and translucent.
Time: 10 minutes
Add boiled noodles to the fried aromatics in the wok. Sprinkle black pepper powder, vinegar, salt, soy sauce, Sunrise Chow Mix Masala and kaffir lime leaves.
Toss well to combine, coating noodles and veg evenly. Stir-fry for 5 minutes until noodles are heated through and have absorbed the sauce.
Time: 2 minutes
Remove from heat. Sprinkle chopped spring onion. Toss once more. Transfer to serving plates. Serve piping hot with lime wedges on the side for squeezing over.
Accompaniment: Thai-style cucumber salad (ajat)