250g dried rice vermicelli or flat rice stick noodles
1 tbs grated palm sugar or brown sugar
1/2 lime, juiced
3 tsp fish sauce
150g snow peas, shredded
Sliced green shallots, Thai basil, coriander and fried shallots, to serve
1Heat the oil in a wok or large saucepan over high heat. Add the laksa paste, cook stirring for 1 minute. Add the stock, coconut milk and sweet potato. Bring to the boil. Reduce heat to medium and boil gently 15 minutes or until sweet potato is tender.
2Meanwhile, place the noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until the noodles have softened slightly. Drain and keep warm.
3Combine the palm sugar, lime juice and fish sauce and stir into the laksa. Remove from the heat and stir in the snow peas.
4Divide the noodles between bowls and spoon over the soup. Top with, green shallots, herbs and fried shallots. Serve.
1 Laksa paste can vary in flavor from mild to very hot.
2Vegetarian Option Want to turn this into a vegetarian meal, replace the stock with vegetable stock and fish sauce with vegetarian soy