Prep 15 mins
Cook 15 mins
- 200 g dried thin flat rice noodles
- 2 tablespoons palm sugar
- 2 tablespoons white sugar
- 2 tablespoons tamarind juice or 2 tablespoons vinegar
- 1 bunch coriander
- 3 garlic cloves
- 1 teaspoon whole white pepper
- 2 shallots, sliced
- 1 bunch garlic chives
- 400 g firm tofu, cut into cubes
- 1⁄2 cup roasted peanuts, chopped
- 50 g shredded salted preserved turnip (rub salt off with tea towel)
- 1 pinch roasted chili powder
- 4 tablespoons tomato sauce or 4 tablespoons ketchup
- 200 g bean sprouts
- 2 tablespoons soy sauce (thai seasoned style)
- 1 lime
- Soak noodles in water until soft (in cold water for 30 mins, in warm no longer than 10 mins).
- In a mortar, pound together 1/2 bunch coriander roots, white pepper, whole garlic cloves with a splash of soy.
- Chop garlic chives into inch lengths, set aside.
- To make tamarind water, soak tamarind in water then strain, pushing the tamarind through to get quite a thick mixture. Add 2 tablespoons tamarind water to a bowl, add palm sugar and dissolve, then add a little white sugar to get a balance between sweet and sour.
- Fry the coriander and garlic mix quickly in a small amount of oil dribbling with soy sauce. Remove to plate and let them sit.
- Add some more oil to wok and add tofu with fried coriander / garlic mix so that the flavour of the garlic mix goes into the tofu. Set aside.
- In the hot wok add a little oil, fry the shallots until fragrant and starting to colour. Add the salted preserved turnip, add the noodles and toss. Fry on high heat for a few minutes, add tamarind liquid, tomato sauce, pinch of chilli powder, then bean sprouts and garlic chives. Toss in the tofu to warm through. Squeeze the lime juice over and add the soy sauce and lastly toss in the roughly chopped coriander and the peanuts. Adjust to taste with seasoning.