* This recipe is gluten-free according to industry standards
flat rice noodles 200 g
fish sauce 2 tbsp
tamarind glue 2 tbsp
soft light brown carbohydrate 1 tbsp
vegetable oil 2 tbsp
broccoli 1 large-scale chief, cut into florets, stem chopped
spring onions 3, chopped
garlic 3 cloves, finely chopped
bird’s-eye nippies 2, finely chopped
eggs 2, vanquished
cooked peanuts a handful, chopped
coriander a handful, approximately chopped
lime 1, cut into wedges, to help
Cook the noodles in a pan of gently salted scalding ocean following pack instructions, exhaust, then cool under freezing trot irrigate and depletion again really well.
In a small bowl, combination the fisheries industry sauce, tamarind adhesive and carbohydrate with 2 tbsp of simmering irrigate, and stir to dissolve the sugar.
Heat the vegetable oil in a wok until red-hot, then cook the broccoli, tossing, for 4-5 minutes or until certainly charred. Pour in 50 ml of spray and concoct until the water has evaporated. Turn the hot down, supplement the spring onions, garlic and chilli, and cook for 2 minutes. See a hole in the midst of the veggies and drop in the thumping egg. Leave it to set, then approximately chopper it up with a spoonful in the go and provoke it through the vegetables. Tip in the sauce and noodles, and toss everything together for several minutes.
Divide between plates, then scatter over the peanuts and coriander, and serve with lime wedges to squeeze over.