Zubereitung

1. 1

   Soak the rice noodles in warm water according to the packet until pliable, then drain. Pat the tofu dry and cut into cubes.

2. 2

   For the sauce, whisk the tamarind paste, soy sauce and brown sugar with 3 tablespoons of water until smooth. Finely chop the garlic and slice the spring onions.

3. 3

   Heat the oil in a wok and fry the tofu until golden all over. Push it to the side, fry the garlic briefly, then add the eggs and let them set.

4. 4

   Add the noodles and sauce and toss over high heat until hot. Fold through the bean sprouts and spring onions. Scatter with peanuts and serve with lime wedges.