Noodle-y Part

½ pkg or of rice stick noodles

2 tbsp preserved radish, chopped –called chai poh, these are sweet, salty , spicy and Dark brown in colour (Can be purchased from grocers with chinese, malaysian, taiwanese and thai products)

2 cups of julienned veggies (of your choice, I used carrots and celery cause that’s what was in my fridge)

1 block smoked tofu, julienned

3-4 big handfuls of bean sprouts

4 small shallots, diced

2 tbsp Coconut oil

Sauce

4 tbsp tamarind paste

¼ cup soy sauce

3 heaping tsp palm sugar

1 tsp rice vinegar

Zest of 1 lime and ½ lime juice

Garnish

Handful of Thai basil or cilantro (or both), chopped or chiffonade

3 tbsp-ish chopped toasted peanuts

2 tsp fried shallots (optional)

Lime wedge

Directions

1. Arrange rice stick noodles into a baking dish or something else flat with sides so the noodles can soak evenly. Boil a kettle of hot water and pour over rice stick noodles so they are covered evenly with water. Cover them and leave for 5 minutes or so. Drain and set aside.
2. In the meanwhile, mix together the ingredients for the sauce
3. add a tbsp of coconut oil into a heated frying pan on high heat and fry julienned tofu, turning occasionally until browned. Once brown add the veggies and turn constantly for a few minutes until cooked but still crunchy. Remove from pan
4. Add another tbsp of coconut oil to heated pan and then add shallots. Fry until brown, then add the noodles and the sauce. Cook for a minute or so and then add in the tofu/ veggies and the beansprouts.
5. You don’t want to overcook the noodles otherwise they will get mushy so keep them moving around gently so they don’t break while sauce is being absorbed.This will only take a minute or two
6. Portion and garnish. Enjoy!