INGREDIENTS
25 g
Shrimps, dried
4
Tiger prawns, large raw
60 g
Beansprouts
1
Chilli, fresh yellow
1 pinch
Chilli flakes
2
Limes
50 g
Peanuts, unsalted
1 tbsp
Radish, sweet
1
Scotch bonnet chilli
2
Shallots, red
1/2
bunch Thai basil
1/4
bunch Thai mint
1
Egg, large free-range
140 g
Silken tofu
1
Fish sauce
2 tbsp
Tamarind paste
150 g
Flat rice noodles
1/2
bunch Chinese chives
25 g
Palm sugar
1
Sesame oil
1
White wine vinegar