Preparation Time: 10 mins Cooking Time: 10 mins Makes 4 servings A thai favourite. These flat rice noodles are cooked and tossed with paneer, spring onion, bean sprouts, peanuts, garlic and other spices. Use up the remaining peanuts for a garnish. Tastes wonderful with a thai curry as accompaniment!

Ingredients:
1 1/2 cups flat rice noodles
4 tbsp oil
1/2 tbsp chopped garlic (lehsun)
1 cup bean sprouts
3 tbsp roughly chopped roasted peanuts
3/4 cup paneer (cottage cheese) cubes
1 tbsp soy sauce
1 tbsp sugar
1 1/2 tsp chilli powder
1 tbsp lemon juice
salt to taste
1/4 cup chopped spring onion greens

For The Garnish:
2 tbsp chopped roasted peanuts
1 tbsp chopped spring onion greens
1 tbsp chopped coriander (dhania)

1 1/2 cups flat rice noodles 4 tbsp oil 1/2 tbsp chopped garlic (lehsun) 1 cup bean sprouts 3 tbsp roughly chopped roasted peanuts 3/4 cup paneer (cottage cheese) cubes 1 tbsp soy sauce 1 tbsp sugar 1 1/2 tsp chilli powder 1 tbsp lemon juice 1/4 cup chopped spring onion greens 2 tbsp chopped roasted peanuts 1 tbsp chopped spring onion greens 1 tbsp chopped coriander (dhania)

Heat the oil in a wok/kadhai add the garlic and sauté for a few seconds.
Add the beans sprouts, noodles and peanuts, mix well and cook on a high flame for 2 to 3 minutes, while stirring continuously.
Add the paneer, soya sauce, sugar, chilli powder, lemon juice, salt and spring onion greens and cook on a high flame for 2 to 3 minutes, while stirring continuously.
Serve hot garnished with peanuts, spring onion greens and coriander.


Handy tip:

This dish should be prepared as close to serving time as possible as reheating it is not advisable.