Additional Ingredients:
For Vegetarian: Carrot, Green Bell Pepper, Mushrooms
For Non-Vegetarian: Sliced chicken or any meat of your choice.
For Garnish: Finely chopped Spring onion greens, Roasted peanut & Fried Garlic
Instructions:
1. Cook the Rice Noodles:
Cook noodles for 9 to 11 minutes with medium or low flame. You can add salt to the boiling water for added flavour. Taste a strand a minute before the recommended time to check for doneness; the noodles should be tender but slightly chewy. You can adjust the salt level based on your personal preference and the overall flavour profile of your dish. Drain them in a colander and rinse with cold water.
2. Prepare your Sambal Oelek Protein:
For Vegetarian: Soak soy chunks in the hot drained water from the rice noodles until they are soft.
Add the soaked soy chunks toa a bowl, thoroughly coat your vegetarian protein with Sweet Chilli and Basil Season Mix along with Sambal Oelek sauce, letting it marinate for 10-20 minutes.
Heat oil in a pan and cook this for 5 minutes , adjust salt as per taste .
For Non-Vegetarian: Coat your chosen protein with an even layer of Sweet Chilli
and Basil Season Mix & Sambal Oelek sauce, allowing it to marinate for 10-20
minutes. Heat a pan or grill over medium-high heat, adding a small amount of oil if
using a pan. Place the marinated protein on the hot surface, cooking until fully done and flipping halfway through.
3. Prepare the Broth:
Roast Peanuts and Fry Garlic.
In a pan, roast peanuts until golden. Set aside. In the same pan add oil, fry minced garlic until golden and crisp. Remove some of it. Add some roasted peanuts to this , then carrot, green bell pepper, mushrooms & picked garlic.
Pour in water and add the provided broth powder.
Elevate the flavour with 2/3rd Seasoning Sauce, 2/3rd Chinkiang
Vinegar and a hint of Thin soy sauce creating a well-balanced and savoury broth.
Let the broth boil for 10 minutes.
4. To make Sriracha salsa:
In a bowl mix together sliced onions, roasted peanuts, fried garlic and spring onion, with the OG Sriracha sauce .
5. Assemble the Kway Teow Nam:
*Place a portion of cooked rice noodles in serving bowl.
*Pour the broth over the noodles.
*Top with cooked tofu/paneer/soy chunks for a vegetarian version or
cooked meat for a non-vegetarian version.
*Lots of Sriracha Salsa
*Garnish with Thai Chilli Threads, Sprinkle roasted peanuts and fried
garlic over the dish for a crunchy and aromatic finish.
*And lots of spring onion greens.
6. Serve and Enjoy:
Mix well and savour the delightful dish.
