Ingredients:
rice noodles
rice paper sheets
smoked tofu
variety of raw vegetables, e.g. cucumber, carrot, red cabbage, peppers, avocado

For the sauce:
200g roasted, unsalted peanuts
4 tbsp peanut butter
3 tbsp palm or dark muscovado or dark brown sugar
3 tsp tamarind paste
half tsp salt
2 tbsp chilli paste
2 tbsp lime juice
3 tbsp kecap manis or 2tbsp dark soy sauce with 1 tbsp runny honey

Method:
1. Finely slice or shred the raw vegetables.
2. Cook your noodles according to the packet instructions. Once cooked, put them in cold water until you’re ready to eat them.
3. Lightly fry the tofu until firm and crisp.
4. Blend all the sauce ingredients until smooth. For a runnier sauce, add water.
5. Assemble and enjoy!