1 pkt (400gms) Dried thin rice noodles
2 cakes (300gms) Tofu- cubed and fried
100gms Chives-cut into 1 ½ ‘’ length
100gms Bean sprouts
5 cloves Garlic
4 Long red chilies
5 Bird’s eye chilies
3-4tbsp Tamarind pulp
2tbsp Thai seasoning sauce
½ tsp Light soya sauce
3tbsp Palm Sugar
2tbsp Peanuts- roasted and pounded coarsely
2tbsp Preserved radish – optional
Lime wedges for garnishing
Soak the rice noodles in cold water for about an hour. Drain and set aside.
Pound garlic and both the chilies together and keep aside.
Mix tamarind pulp, soya sauce, seasoning sauce and palm sugar
Heat oil and fry the pounded garlic and chilies mixture, till garlic is fragrant. Add the tamarind mixture followed by, radish, tofu and noodles.
Cook till noodles are limp and add peanuts, bean sprouts, and chives.
Cook till well mixed and heated through.
Garnish with lime wedge