8 ounces medium width rice noodles
1/4 cup fish sauce
3 tablespoons sugar
4 teaspoons tamarind juice
4 teaspoons paprika
2 teaspoons rice vinegar
2 tablespoons peanut oil
1/2 cup peeled and diced turnip
1 tablespoon minced peeled garlic
1 cup coarsely chopped fresh wood ear mushrooms
1 cup 1/2-inch diced firm tofu
1 dried red chile pepper, minced
1/2 cup water
1 1/2 cups mung bean sprouts
1 cup chopped garlic chives
1/4 cup chopped toasted peanuts
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 lime, cut into 8 wedges
1/4 cup peanuts, toasted and halved
Total time: 1 hrs
1.In a medium bowl soak rice noodles in cold water for 20 minutes, or until slightly limp; drain.
2.While noodles are soaking, combine fish sauce, sugar, tamarind, paprika and rice vinegar in a small bowl; set aside.
3.Heat a large wok or skillet over medium-high heat. Add peanut oil and heat until hot but not smoking. Stir-fry turnip, garlic and chile pepper for 1 minute. Add mushrooms and tofu and stir-fry for 2 minutes.
4.Add reserved fish sauce mixture, drained rice noodles and water to wok. Continue to stir-fry over medium-high heat and gently toss until most of water is absorbed. Stir in bean sprouts, garlic chives, 1/4 cup chopped peanuts, lime juice, salt and pepper. Toss gently until bean sprouts and chives are wilted and mixture is heated through, about 3 minutes.
5.Serve immediately garnished with lime wedges and 1/4 cup peanut halves.