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21 December 2012,02:34 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • In a mortar, pound dried chili with salt thoroughly. Add shallots and pound to a smooth paste.
  • Place a pan with coconut cream over medium heat, cook until boiling and oil surfaces.
  • Sauté pounded chili until fragrant and rd oil surfaces. Add fried tofu, season with tamarind juice, palm sugar and the remaining salt.
  • Taste for a balance of sour, salty and sweet. Add the remaining coconut cream, followed by salted preserved Chinese radish. Toss to combine well.
  • Add rice noodles are done and tender. Add in bean sprouts and Chinese chives, toss lightly and turn off the heat.
  • Transfer to a serving plate and top with the reserved tofu.
  • Arrange lime wedges and roasted peanut on the sides together with fresh vegetables.
  • Enjoy while hot.


  • 8 dried red spur chilies, seeled and soaked until tender
  • 3 teaspoons sea salt
  • 6 shallots, sliced
  • 300 grams coconut cream
  • 1 piece hard white tofu, diced and fried until lightly golden
  • 2 tablespoons palm sugar
  • 2 salted preserved Chinese radish, wash and thinly sliced crosswise
  • 500 grams small brown rice noodles
  • 300 ml water
  • 300 ml fresh bean sprouts, rooted
  • 8 Chinese chives, cut into 1 ½ "long
  • 4 tablespoons roasted peanut, lightly crushed
  • 2 limes, cut into wedges 
  • Fresh vegetables: banana blossom, Indian pennywort leaves, Chinese chives, bean sprouts, etc.

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