Recipe

1. Boil a pan of water with ½ of the soya sauce, 3rd of a stick of lemon grass and 1 chilli.
2. Dice the tofu and place in a bowl.
3. Cut the pork fillet into scallops and place in the bowl with the tofu.
4. Grate the ginger and garlic (save ½ for later), chop 1 additional chilli, 3rd of a stick of lemon grass, add this along with the remaining soya sauce, sesame oil, ½ of the tamarind and brown sugar to the tofu and pork and marinade.
5. Once the water has boiled pour over the egg noodles.
6. In a frying pan pour the coconut milk, the rest of the tamarind, some chopped ginger, 1 chopped chilli and lemon grass and reduce and thicken with corn flour.
7. Finely slice the peppers, red onion, and spring onions.
8. Stir fry the vegetables and add some grated ginger and garlic, drain noodles and add to the vegetables and tofu, mix well and put to one side.
9. In a pre-heated pan fry the pork until both sides are nicely browned.
10. Place noodles in middle of plate and lay pork on top then finish with the sauce.

Enjoy!