This has to be the most morish, snacky noodle dish in the world, as your mouth goes on a roller-coaster ride from crunchy peanuts to little salty things to fresh bean shoots to soft noodles to garlicky chives and back again. It is much loved at every level of Thai society, from the streetside hawker with his bicycle and small gas burner, up.
Soak rice stick noodles in cold water for 2 hours, then drain.
Combine tamarind, boiling water and sugar in a bowl. Stir until sugar dissolves. Leave to stand for 10 minutes or so, then strain off liquid and reserve.
Heat wok, then add
Add beancurd, garlic chives and the last handful of bean shoots and cook for a minute or two. Tip out onto a warm serving platter and scatter with crushed peanuts and coriander sprigs.
Serve with limes to squeeze over the top.
© 1998 All rights reserved. Published by Murdoch Books.