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1
Soak noodles in water until soft (in cold water for 30 mins, in warm no longer than 10 mins).
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2
In a mortar, pound together 1/2 bunch coriander roots, white pepper, whole garlic cloves with a splash of soy.
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3
Chop garlic chives into inch lengths, set aside.
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4
To make tamarind water, soak tamarind in water then strain, pushing the tamarind through to get quite a thick mixture.
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5
Add 2 tablespoons tamarind water to a bowl, add palm sugar and dissolve, then add a little white sugar to get a balance between sweet and sour.
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6
Fry the coriander and garlic mix quickly in a small amount of oil dribbling with soy sauce.
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7
Remove to plate and let them sit.
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8
Add some more oil to wok and add tofu with fried coriander / garlic mix so that the flavour of the garlic mix goes into the tofu.
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9
Set aside.
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10
In the hot wok add a little oil, fry the shallots until fragrant and starting to colour.
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11
Add the salted preserved turnip, add the noodles and toss.
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12
Fry on high heat for a few minutes, add tamarind liquid, tomato sauce, pinch of chilli powder, then bean sprouts and garlic chives.
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13
Toss in the tofu to warm through.
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14
Squeeze the lime juice over and add the soy sauce and lastly toss in the roughly chopped coriander and the peanuts.
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15
Adjust to taste with seasoning.
