This Spanish white wine lures you in with its typically exotic, fruity tones and harmonizes well with Southeast Asian dishes. Enjoy chilled between 6° - 8°C/43 - 46°F.
Soak rice noodles, according to the package instructions, in warm water. Drain and set aside.
Cut tofu and pepper into strips and slice green onions into fine rings. Finely chop garlic. Beat eggs in a small bowl.
Cut beef into approx. finger-thick slices.
Roughly chop peanuts. If desired, roast them in a frying pan beforehand.
Mix fish sauce, soy sauce, brown sugar, and lime juice together in a small bowl.
The next steps have to happen quickly, so it is best to have all ingredients by the stove. Fry bean sprouts, pepper, tofu, green onions, and garlic in some vegetable oil. Season with salt and pepper and put on a plate.
Fry beef in the same pan. Add vegetables and egg. Stir continuously and season with salt and pepper. When the egg is still half runny, add the rice noodles and continue to sauté.
Now pour in the pre-made sauce and simmer for approx. 2 - 3 min. Next, fold in freshly chopped cilantro and add chili powder, if desired. Garnish with chopped peanuts and serve.