• 2 servings flat rice noodles
• 3 cloves garlic, minced
• 1 large shallot, sliced
• 1–2 thai chili peppers, minced
• 2 garlic chives, green parts, julienned
• 2 tbsp dried preserved radish
• 1 cup baked tofu or vegan chicken

sauce

• 2 tbsp vegan fish sauce
• 1 tbsp tamari or gluten free soy sauce
• 3 tbsp tamarind purée
• 1 tbsp lime juice
• 1 tbsp rice wine vinegar
• 3 tbsp coconut sugar

to garnish

• 1/4 cup crushed roasted peanuts
• 1 cup mung bean sprouts
• dried chili flakes
• fresh lime to serve