AMAZING Rice Noodles with Peanut Sauce

300g rice vermicelli noodles
200g raw prawns, butterflied
200g baby squid, scored (optional)
4-6 tofu puffs (dao fu pok), halved
¼ sweetheart cabbage, shredded
2-3  lime leaves, finely sliced

 The Satay Paste

5 large red chillies
3 Thai shallots
4 garlic cloves
1 thumb-size piece galangal
1 stalk lemongrass, bashed
2-3 kaffir lime leaves
1 teaspoon shrimp paste
3 candle nuts

The Satay Sauce

4-5 tablespoons kecap manis
1 tablespoon tamarind concentrate
2 tablespoons palm sugar
150g roasted peanuts, crushed
Pinch salt
500-700ml water

PREPARATION

1. Blitz red chillies, shallots, garlic, galangal, lemongrass and kaffir lime leaves in a food processor until coarse but smooth. Stir in shrimp paste and crushed candle nuts.

COOKING

1. Heat 5-6 tablespoons oil in a wok over medium heat. Fry the satay paste gently until fragrant and the raw smell disappears.
2. Stir in tamarind concentrate and palm sugar. Add kecap manis and mix well.
3. Add crushed peanuts and a pinch of salt. Stir until the peanuts absorb the paste and the mixture thickens.
4. Pour in enough water to create a thin, soupy consistency. Bring to the boil.
5. Add squid if using and allow to simmer gently for 30-45 minutes so it becomes tender and flavours the sauce. Add sliced lime leaves during simmering.
6. Soak rice vermicelli in hot water for 2 minutes, then drain.
7. Blanch prawns and cabbage separately in boiling water until just cooked.
8. To serve, place softened vermicelli in bowls. Spoon over generous amounts of hot satay sauce with squid and tofu puffs. Top with prawns and blanched cabbage.

School of Wok Tips

• Fry the paste slowly to remove rawness before adding liquids.
• Keep the sauce thin. It should be almost like satay soup.
• Simmer squid gently so it stays tender.
• Adjust sweetness and sourness at the end with extra palm sugar or tamarind if needed.

FAQs

Can I make this without seafood?
Yes? Simply omit the squid and prawns and keep it vegetarian.

What are candle nuts?
They are a traditional Malaysian ingredient that adds richness and body to sauces.

Why keep the sauce thin?
Satay bihoon is meant to be saucy. The noodles absorb flavour as you eat.