You are here: Home > Cuisine > Thai Vegetarian > Thai Noodles > Coconut, Tofu and Bean Sprouts Rice Noodles Coconut, Tofu and Bean Sprouts Rice Noodles by Tarla Dalal A colourful thai preparation of noodles cooked with coconut cream and fresh vegetables. 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(1") pieces1 cup coconut cream1/2 cup tofu (bean curd/ soya paneer) paneer (cottage cheese) cubes1 tomato , cut into wedges1 slit green chilli ,2 spring onions , chopped1/2 tsp chilli powder2 tsp sugar1/2 tsp freshly ground black pepper (kalimirch) powder1 tbsp oil salt to tasteFor The Garnish1 tbsp chopped coriander (dhania)1 tbsp chopped peanuts Method MethodHeat the oil in a wok, add the garlic paste and the celery stalks and stir for 1 minute.Add the coconut cream, tofu, tomato, green chilli, spring onions, chilli powder, sugar, pepper and salt.Stir and add the noodles.Mix well and just before serving, add the bean sprouts and toss once.Serve hot, garnished with the coriander and peanuts. TipsIt is not advisable to reheat this dish. Make it as close to serving time as possible.