Ingredients
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flat rice noodles120g
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fish sauce40g
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tamarind paste10g
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water150g
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palm sugar60g
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chilli powder0.25teaspoon
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oil60g
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garlic cloves15g
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firm tofu, cut in small cubes100g
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small dried shrimp1tablespoon
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prawns, peeled and deveined150g
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preserved salted radish, chopped25g
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bean sprouts50g
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Chinese chives, cut in strips20g
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roasted peanuts, chopped, to serve10g
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lime, cut in wedge, to serve1
Preparation
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step 1
Soak the flat rice noodles in cold water for at least 30 mins until they are pliable then drain.
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step 2
Place fish sauce, tamarind paste, water and palm sugar into mixing bowl.
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step 3
Press control knob and cook 6 mins/100°C/speed 1. Transfer into a bowl then set aside.
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step 4
Place garlic clove into mixing bowl.
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step 5
Press control knob and chop 5 sec/speed 7. Scrape down sides of mixing bowl with scraper.
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step 6
Add oil into mixing bowl.
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step 7
Press control knob and saute 3 mins/100°C/speed 1.5.
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step 8
Add rice noodles and prepared sauce into mixing bowl.
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step 9
Press control knob and cook 2 mins/100°C/reverse speed 1. Using scraper to turn the ingredients upside down.
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step 10
Press control knob and cook 1 min/100°C/speed 1. Transfer into a bowl then set aside. Clean and dry mixing bowl.
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step 11
Place oil into mixing bowl
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step 12
Press control knob and heat 2 mins/120°C/speed 1.
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step 13
Add preserved salted radish, dried shrimp, prawns and firm tofu into mixing bowl.
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step 14
Press control knob and cook 2 mins/120°C/reverse speed 0.5.
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step 15
Add bean sprouts and Chinese chives into mixing bowl.
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step 16
Press control knob and cook 1 min/120°C/reverse speed 0.5. Transfer into the bowl and mix with noodles.
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step 17
Drizzle with lime juice and sprinkle with roasted peanuts and serve.