Additional Ingredients:

• For Vegetarian: Diced Radish, Baby corn, Diced Carrot etc or Indian Cottage Cheese (Paneer)/Tofu.
• For Non-Vegetarian: Sliced chicken or any meat of your choice.
• For Garnish: Finely chopped (Celery, Spring onion Birds eye chilli, Roasted peanut Fried Garlic), Mung bean sprout, Lemon Juice.

Instructions:

1. Roast Peanuts and Fry Garlic:

• In a pan, roast peanuts until golden. Set aside.
• In the same pan, fry minced garlic until golden and crisp. Remove from heat.

2. Prepare the Broth:

• Boil water and add the provided broth powder. Introduce diced radish, baby corn, diced carrot and 1/3rd fried garlic and let it boil. Add chopped 1/3rd roasted peanut in the boiling water.
• Elevate the flavour with 2/3rd Seasoning Sauce, 2/3rd Chinkiang Vinegar and a hint of sugar to finely tune the tanginess, creating a well-balanced and savoury broth.

 3. Prepare your Protein:

• For Vegetarian: Thoroughly coat your vegetarian protein with Sweet Chilli and Basil Season Mix, letting it marinate for 10-20 minutes. Heat a pan over medium-high heat, adding a small amount of oil if using tofu or paneer. Place the marinated vegetarian protein on the hot surface, cooking until fully done and achieving a golden crust.
• For Non-Vegetarian: Coat your chosen protein with an even layer of Sweet Chilli and Basil Season Mix, 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.

4. 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.

5. Assemble the Kway Teow Nam:

• Place a portion of cooked rice noodles in serving bowls.
• Top with cooked tofu/paneer for a vegetarian version or cooked meat for a non-vegetarian version.

6. Season the Dish:

• Drizzle Seasoning Sauce and Chinkiang Vinegar as per taste over noodles and toppings or the broth.

7. Add Flavourful Elements:

• Mix in Sambal Oelek, Sriracha Sauce for spice and flavour.

8. Garnish:

• Sprinkle roasted peanuts and fried garlic over the dish for a crunchy and aromatic finish.

9. Customize:

• Create Bird's Eye Chili Soy Sauce by combining soy sauce, finely chopped Birds Eye chili, Chinkiang vinegar and sugar; let it sit to infuse flavors.

10. Serve and Enjoy:

• Pour the hot broth over the noodles and toppings. Mix well and savour the delightful dish with the added crunch of roasted peanuts, fried garlic and finely chopped vegetable garnish. Pour some lemon juice for enhanced flavour.