Sukhothai Noodles with Tofu

Pour the beaten eggs into a lightly oiled frying pan over medium heat and cook for 3 minutes until set into a thin omelette, then roll up and slice into thin strips.

Heat 1 tablespoon of the vegetable oil in the frying pan and fry the tofu cubes for 5 minutes, turning occasionally, until golden on all sides.

Heat 1 tablespoon of the vegetable oil in a small saucepan over medium heat and fry half the garlic for 2 minutes until golden and crisp, then lift out with a slotted spoon and set aside as garlic oil.

Pour the vegetable stock into a large saucepan, add the remaining garlic and oil, the palm sugar, light soy sauce and vegetarian oyster sauce, and bring to a simmer for 3 minutes.

Add the green beans and cook for 2 minutes until just tender.

Divide the blanched rice noodles and beansprouts between four bowls and ladle over the hot broth and green beans.

Top each bowl with the fried tofu and omelette strips, then sprinkle with crushed peanuts, chilli flakes, spring onions and coriander, and drizzle with the garlic oil.