Preparation time: 25 mins
Serves 4

300g (10½ oz) thick rice noodles
300g (10½ oz) firm tofu
2 tbs cornflour (cornstarch)
¼ tsp white pepper
¼ tsp salt flakes
¼ tsp cayenne pepper (optional)
4 tbs peanut or vegetable oil
2 free range eggs (optional/for a non-vegan version)
1-2 fresh chillies, minced
2 kaffir lime leaves, finely sliced
1 tsp tamarind paste
1 tbs palm sugar, grated (brown sugar if palm sugar is unavailable)
2 tbs soy sauce
3 tbs lime juice
2 tbs water
½ cup roughly chopped roasted unsalted peanuts
1 cup fresh snow peas
2 cups bean sprouts
4 spring onions, trimmed and sliced diagonally
to serve

fresh lime wedges
extra chopped peanuts
lots of roughly chopped fresh coriander