- 4
Ingredients
- 8 oz. dried chantaboon rice noodles
- 1/4 cup water
- 2 Tbs minced garlic
- 3 cups sliced shiitake mushrooms
- 1/8 cup evaporated cane crystals (try using half as much)
- 1/4 cup light soy sauce
- 1 Tbs tamarind liquid (try using half as much concentrate)
- 2 Tbs distilled white vinegar
- 1 Tbs paprika or chili powder
- 3 Tbs minced preserved turnips (available at Asian grocery stores)
- 1 pkg Smoked Tofu or Baked Thai Spicy Tofu, sliced thin
- 3 cups mung bean sprouts
- 1/2 cup sliced green onion
- 1/2 cup juilienne red bell peppers
- 1 whole lime cut into quarters for accompaniment
Preparation
Step 1
Soak the rice noodles in warm water until soft and pliable, about 30 minutes. Check the water temperature occasionally. If it is no longer warm, refresh the water. (I did this twice.) Drain and set noodles aside.
Heat a wok or large skillet on high heat. Add water and garlic and cook until fragrant, about 2 minutes. Add the mushrooms and stir-fry for 3 minutes. Add the soaked and drained noodles and stir until well coated.
Add the sugar, soy sauce, tamarind liquid, vinegar, and paprika or chili powder. Stir-fry the mixutre until thoroughly combined and liquid is absorbed. Stir in the tofu and preserved turnips. Check the noodle texture; it should be cooked and soft. Add some water if the noodles are too dry or too tough. (If they fall apart easily, they are overcooked. But this wasn't an issue for me, I think because I didn't over "cook" them in the warm water.)
Stir in the bean sprouts, red bell pepper, and green onion. Continue stir-frying until heated through and well combined. Adjust the flavor with more soy sauce, vinegar, and sugar to taste. Transfer to individual plates and garnish with crushed peanuts, if desired. Serve with fresh bean sprouts and lime wedges to be squeezed over dish.