Author Notes
While eating my way around Thailand, I really enjoyed the amazing street vendors! Here's a few ingredients put together that work well. I've been playing around with combinations for some amazing results despite some people's skepticism in regards to some of the ingredients. —Damian
Ingredients
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1 cup
tamarind puree
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4
kaffir lime leaves
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2
juice of 2 limes
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1 tablespoon
fermented shrimp paste
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1 teaspoon
dashi powder
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2 tablespoons
palm sugar
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1 tablespoon
fish sauce
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2 cups
chinese egg noodles, cooked
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1/2 cup
vegetable stock
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2
edible orchids
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1
banana blossom, peeled, blanched
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4
sliced cucumber rounds
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2 tablespoons
chopped peanuts
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1
thai chili, sliced, seedless
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1
avocado, skinned, seeded, diced
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basil sprigs
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1/2 cup
diced silk tofu, diced
Directions
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Place tamarind, kaffir leaves, lime juice, shrimp paste, dashi, palm sugar, egg noodles and vegetable stock in sauce pot and simmer until all ingredients are thoroughly combined and warmed, approximately 4 minutes.
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Place noodles in bowl and top with remaining ingredients, orchid, banana blossoms, cucumber, peanuts, thai chili, avocado, basil, bean sprouts, and tofu.
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