Thai cuisine · Dough, Pasta & Rice

Khanom Jeen Sao Nam

Cold rice noodles with sweetened coconut milk, pineapple cubes, fresh ginger and toasted dried shrimp.

Ingredients · for 4 servings

• 300 g thin rice noodles
• 400 ml coconut milk
• 300 g pineapple
• 1 piece ginger (5 cm)
• 2 tbsp dried shrimp
• 6 cloves garlic
• 3 tbsp palm sugar
• 2 tbsp fish sauce
• 3 limes
• 2 red chilies

Instructions

1. Toast the dried shrimp in a dry pan for 2 min until fragrant, then pound in a mortar into fine flakes.
2. Gently warm the coconut milk with the palm sugar and a pinch of salt for 5 min until the sugar dissolves, season with fish sauce and chill completely.
3. Cut the pineapple into 1 cm cubes, peel the ginger and cut into hair-thin strips, slice the garlic paper-thin and the chilies into fine rings.
4. Cook the rice noodles in boiling water for 4-5 min, shock in ice water, drain very well and shape into small nests.
5. Place the noodle nests in shallow bowls and top with pineapple, ginger strips, garlic slices, chili rings and the crushed dried shrimp.
6. Just before serving, pour on the ice-cold coconut milk and serve with lime wedges for guests to squeeze over themselves.