Pounded peanuts

thin rice noodles (about 300 grams) • large eggs • sliced shallots • firm tofu, cut into strips • sweet pickled radish, finely shredded • roasted peanuts • each of palm sugar syrup and fish sauce, simmered together until thickened • tamarind paste mixed with water to make 1 cup • dried shrimp, soaked until soft and pounded • Fresh shrimp, as desired • minced garlic

beef (500 grams) • garlic, pounded • small rice scoop ground turmeric (about 1 teaspoon) • rice scoop ground cumin (about 2 teaspoons) • rice scoops curry powder (about 5 teaspoons) • rice scoops granulated sugar (about 4 teaspoons) • coriander seeds, pounded • coconut milk • Whole milk, • Skewers for satay • For the Satay Sauce: • coconut milk (200 grams) •

spring roll wrappers • ground pork (200 grams) • glass noodles (150 grams) • bean sprouts • carrot, shredded • cabbage, sliced • wood ear mushrooms • vegetable oil • cornstarch (mixed with 1/2 cup cooked rice water or plain water) • tapioca starch • clean water • oyster sauce •

wild betel leaves (cha plu), washed thoroughly • coconut (cut into small pieces), toasted until fragrant • small red onion (diced) • fresh ginger (diced) • lime (cut with peel into small cubes) • Thai bird’s eye chilies (thinly sliced) • peanuts (toasted) • dried shrimp (unsalted type) • ## Miang Kham Sauce Ingredients ## • palm sugar • shrimp paste (grilled until fragrant) • good-quality fish sauce •

roasted shallots, peeled • young galangal • roasted mature ginger • high-quality roasted shrimp paste • finely pounded toasted coconut • palm sugar • water • lightly crushed roasted peanuts