Lao Noodle Salad | Thum Khao Piek Sen ຕຳເຂົ້າປຽກເສັ້ນ

Ingredients

• 10 bird eye chili pepper
• 1 tbsp palm sugar
• 2 tbsp lime juice
• 1/2 tsp shrimp paste
• 2 tbsp tamarind paste
• 3 tbsp padaek
• 1/2 tsp msg
• 1 cup grape tomatoes, halved
• 1 cup jasmine rice flour
• 1 cup tapioca flour
• 2/3 cup boiling water

Instructions

1. 1

   Begin by placing the peppers and palm sugar in a large mortar. Crush them together to form a paste.

2. 2

   Next, add lime juice to the paste and mix thoroughly.

3. 3

   Incorporate the shrimp paste, ensuring it's well blended with the rest of the mixture.

4. 4

   Integrate the tamarind paste and padaek, mixing well.

5. 5

   Then, add MSG and halved tomatoes. Gently crush each tomato to release its juices into the sauce.

6. 6

   In a separate large bowl, combine rice flour and tapioca flour. Whisk them together.

7. 7

   Slowly pour boiling hot water into the flour mixture, stirring with a silicone spoon.

8. 8

   Once the mixture is well combined and doesn't stick to your hand, knead it with your hands until it forms a smooth dough.

9. 9

   Roll out the dough thinly using a rolling pin.

10. 10

    Cut the dough into noodles either using a noodle cutter or by hand.

11. 11

    Bring a large pot of water to a rolling boil. Add the cut noodles and cook for 2-3 minutes.

12. 12

    Drain the noodles and rinse them under cool water until they are no longer hot.

13. 13

    Transfer the noodles to a bowl and top them with the thum sauce. Mix well.

14. 14

    Enjoy your noodles immediately.