Sauce
3 cloves garlic
ground pepper
2 tablespoons palm sugar
2 tablespoons tamari
2 tablespoons tamarind paste + ½ cup hot water (see below for preparation)
½ teaspoon red pepper flakes (cayenne)
225 grams Thai rice noodles
oil
1 large shallot, diced
2 carrots, peeled and sliced
1 ½ cups bean sprouts
225 grams extra firm tofu, roughly diced (smoked if desired)
Garnish
2 tablespoons peanuts, roughly chopped
½ cup beansprouts
lime, cut in eighths
preserved turnip (optional)
chives (optional)
Soak noodles in water for 15–20 minutes, then drain well. Sautée shallots in hot saucepan. Add carrots (broccoli, snap peas etc are other options). Add sauce, tofu, bean sprouts, and noodles. Cook until noodles are soft and delicious, stirring often. Garnish with choped peanuts, reserved bean sprouts, and lime.
Tamarind paste preparation
- Add ½ cup boiling water to tamarind paste
- De-seed as best as possible
- Mouli at finest setting (to remove seeds that were missed)
See also Thai spring rolls