250g (9 oz) thick rice noodles
250g (9 oz) firm tofu
2 tbs flour
1 tsp powdered vegetable stock
3 tbs peanut or vegetable oil
4 garlic cloves
2 large free range eggs (omit if vegan)
¼ cup vegetable stock
3 tbs lime juice
1 tbs palm sugar (brown sugar if palm sugar is unavailable)
2 tbs soy sauce
1 tsp diced fresh chilli
½ cup roughly chopped roasted unsalted peanuts
2 – 3 cups fresh snow peas or bean sprouts
4 spring onions, trimmed and sliced diagonally

to serve

lime or lemon wedges
extra chopped peanuts and sliced spring onions to sprinkle on top