Ingredients
1 packet Sweet Potato Noodles
4 ounces Peanuts
as needed Roasted Peanut Oil
1 teaspoon Salt
3-5 ounces Mae Ploy Sweet Chili Sauce
1-2 teaspoons Sambal
Method
Sources
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Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Northern Thai street food — papaya salad, larb, drinking foods
Premium massaman paste — Persian-influenced Thai curry, complex
Persian-influenced Thai curry paste — warm spices, peanuts, potato
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Northern Thai street food — papaya salad, larb, drinking foods
Premium massaman paste — Persian-influenced Thai curry, complex
Persian-influenced Thai curry paste — warm spices, peanuts, potato
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Put Sweet Potato Noodles in a roasting pan and cover with hot tap water. Soak until tender, about 5 minutes Puree peanuts in a food procesor, and drizzle oil in until thick peanut butter consistency, only a few table spoons needed Transfer to metal bowl and fold in mae ploy and sambal taste and season as needed, pour over drained noodles and toss, reserve for service refrigerated