Preparation

• step 1

  Soak the flat rice noodles in cold water for at least 30 mins until they are pliable then drain.

• step 2

  Place fish sauce, tamarind paste, water and palm sugar into mixing bowl.

• step 3

  Press control knob and cook 6 mins/100°C/speed 1. Transfer into a bowl then set aside.

• step 4

  Place garlic clove into mixing bowl.

• step 5

  Press control knob and chop 5 sec/speed 7. Scrape down sides of mixing bowl with scraper.

• step 6

  Add oil into mixing bowl.

• step 7

  Press control knob and saute 3 mins/100°C/speed 1.5.

• step 8

  Add rice noodles and prepared sauce into mixing bowl.

• step 9

  Press control knob and cook 2 mins/100°C/reverse speed 1. Using scraper to turn the ingredients upside down.

• 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.

• step 11

  Place oil into mixing bowl

• step 12

  Press control knob and heat 2 mins/120°C/speed 1.

• step 13

  Add preserved salted radish, dried shrimp, prawns and firm tofu into mixing bowl.

• step 14

  Press control knob and cook 2 mins/120°C/reverse speed 0.5.

• step 15

  Add bean sprouts and Chinese chives into mixing bowl.

• step 16

  Press control knob and cook 1 min/120°C/reverse speed 0.5. Transfer into the bowl and mix with noodles.

• step 17

  Drizzle with lime juice and sprinkle with roasted peanuts and serve.