Special Menu: LOW HEAT
Start by bringing a large pot of salted water to a boil. When water is boiling, add noodles and remove from heat. after about 5 minutes, taste a noodle to make sure it is cooked through.
2 T vegetable oil
2 tablespoons peanuts
3 cloves minced garlic
1 shallot, minced
1 T grated preserved sweet radish/turnip (optional)
4 servings Thai rice noodles, prepared according to directions
2 T tamarind paste
2 T sugar (palm sugar if available, microwaved)
1/2 teaspoon Chili Garlic Sauce
3 T ponzu or coconut aminos
1/2 c water
1 t salt(adjustable)
1 cup bean sprouts, retain some for garnish
1 c sliced green onion, retain
1/2 lime, juiced
Prepare noodles first.
In a large wok, heat oil over high heat, then add peanuts, shallots, preserved radish/turnip and garlic.
once fragrant, add noodles, tamarind, sugar, chili sauce, water, salt and ponzu.
stir fry for several minutes, then add sprouts, green onion, a squeeze of lime and black pepper.
plate and garnish with lime wedges, bean sprouts and cilantro.