Fried Rice Sticks with Coconut Sauce Preparation Time: 20 minutes (plus standing time) | Cooking Time: 20 minutes 200g rice sticks 1 medium carrot 1 tablespoon oil 2 cloves garlic, crushed 1 medium brown onion, chopped 250g pork fillet, thinly sliced 2 cups coconut milk 1/2 cup coconut cream 2 teaspoons palm sugar 2 teaspoons fish sauce 2 teaspoons tamarind sauce 1 tablespoon chopped fresh chives 100g firm tofu, chopped 2 tablespoons fresh coriander leaves

Place rice sticks in bowl; cover with hot water, stand 15 minutes.

Chop carrot into thin strips. Heat oil in wok, cook garlic, onion and pork until pork is browned and tender.

Stir in coconut milk, coconut cream, sugar, sauces and carrot, simmer 5 minutes. Remove 1/3 cup liquid from wok.

Stir in drained rice sticks; cook 5 minutes or until tender. Stir in chives. Place rice sticks on serving dish, spoon over reserved liquid. Serve topped with tofu and coriander.

Serves 4.

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Best made close to serving time.

Per serving: 43g fat, 629 calories.

Easy Thai Cooking, The Australian Women's Weekly Cookbooks