*This recipe is gluten-free according to industry standards


  • 200g flat rice noodles
  • 2 tbsp fish sauce
  • 2 tbsp tamarind paste
  • 1 tbsp soft light brown sugar
  • 2 tbsp vegetable oil
  • 1 large head broccoli, cut into florets, stem chopped
  • 3 spring onions, chopped
  • 3 cloves garlic, finely chopped
  • 2 bird's-eye chillies, finely chopped
  • 2 eggs, beaten
  • a handful roasted peanuts, chopped
  • a handful coriander, roughly chopped
  • 1 lime, cut into wedges, to serve


  • STEP 1

    Cook the noodles in a pan of lightly salted boiling water following pack instructions, drain, then cool under cold running water and drain again really well.

  • STEP 2

    In a small bowl, mix the fish sauce, tamarind paste and sugar with 2 tbsp of boiling water, and stir to dissolve the sugar.

  • STEP 3

    Heat the vegetable oil in a wok until hot, then cook the broccoli, tossing, for 4-5 minutes or until really charred. Pour in 50ml of water and cook until the water has evaporated. Turn the heat down, add the spring onions, garlic and chilli, and cook for 2 minutes. Make a well in the middle of the vegetables and drop in the beaten egg. Leave it to set, then roughly chop it up with a spoon in the pan and stir it through the vegetables. Tip in the sauce and noodles, and toss everything together for several minutes.

  • STEP 4

    Divide between plates, then scatter over the peanuts and coriander, and serve with lime wedges to squeeze over.


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