Thai cuisine · Dough, Pasta & Rice

Khanom Jeen Nam Prik

Fermented rice noodles under a sweet peanut-coconut sauce, served with a basket of raw vegetable sides.

Ingredients · for 4 servings

• 400 g thin rice noodles
• 400 ml coconut milk
• 120 g peanut butter
• 60 g peanuts
• 3 shallots
• 4 cloves garlic
• 2 tbsp red curry paste
• 3 tbsp palm sugar
• 3 tbsp fish sauce
• 2 tbsp tamarind paste
• 300 g vegetables for dipping (cucumber, green beans, white cabbage)
• 2 limes

Instructions

1. Toast the peanuts in a dry pan for 4 min until fragrant, coarsely crush and set aside; finely chop the shallots and garlic.
2. Simmer half the coconut milk uncovered in a wide pot for 5 min until the oil separates, then add shallots, garlic and red curry paste and fry, stirring, for 3 min until the paste turns a deep glossy red.
3. Stir in the remaining coconut milk, peanut butter, palm sugar, fish sauce and tamarind paste and simmer uncovered over low heat for 10-12 min until the sauce is thick and coats the back of a spoon.
4. Wash the vegetables, cut into bite-sized pieces and arrange raw on a platter.
5. Cook the rice noodles in boiling water according to the package for 4-5 min, rinse in cold water and coil into small nests on plates.
6. Pour the warm peanut-coconut sauce over the noodle nests, sprinkle with the crushed peanuts and serve with the vegetable platter and lime wedges.