Rice noodles with dried shrimps, pineapple, ginger and coconut sauce, khanom chin sao nam

For that recipe we've used a variety of rice noodles called "khanom jeen", prepared with fermented rice flour. Those noodles, originally from the Central Plain of Thailand are also highly popular here, in Koh Samui. Prepare this recipe with the rice noodles of your choice and enjoy a a great tasting dish, made in no time.

The recipe will serve 4 persons

600 g fresh rice noodles (or 150 g dried noodles)

50 g dried shrimps

150 g coconut milk

1 teaspoon sugar

0.5 teaspoon salt

Chili sauce :

8 bird-eye chilies (red and green)

2 tablespoons fish sauce

1 lime, finely chopped

To serve :

200 g pineapple, diced

6 cm ginger root, cut in fine julienne

4 shallots, finely sliced

1 small cucumber, sliced

2 snake beans, cut in 0,5 cm lengths

1 handful coriander leaves and stems, chopped

If using dried noodles, soak them 10 minutes in water or prepare according to the package instructions. Drain and reserve.

Chop finely or blend the dried shrimps. Then, prepare the chili sauce by mixing chilies, fish sauce and lime. Reserve.

On low heat, dissolve salt and sugar in the coconut milk. Remove from heat and reserve.

Arrange each ingredient and sauce in separate bowls or glasses, then serve.

Enjoy your meal ! Arrange a bed of noodles in a bowl, then drizzle coconut sauce on it. Garnish with pineapple, ginger, shallots, cucumbers, beans and coriander. Then spoon over the chili sauce.

Tip : cold temperature hardens the noodles, don't store fresh rice noodles into the fridge.