Pad mee Korat (vegan pad Thai)

Soak the dry rice noodles in room temperature water for an hour until white and pliable; soaked noodles can be bagged and refrigerated until needed.

In one bowl, mash the fermented soybean paste, then add soy sauce, tamarind juice, water and optional chili flakes for the sauce.

Stem and thinly slice the shiitake mushrooms; cut the pressed tofu into little pieces; chop the garlic, shallots and palm sugar.

Sear the mushrooms and tofu in a little oil without stirring at first, flip, and cook until golden brown; set aside. Use little oil here because the mushrooms absorb it.

Add a generous amount of oil so the noodles will not clump, then the palm sugar, garlic and shallots; cook until the palm sugar melts and turns dark amber.

Add the sauce; it will bubble aggressively.

Add the soaked noodles and the mushrooms and tofu; twist and toss until all the sauce is absorbed, adding extra water if the noodles are still too chewy. Better to add too little water and add more.

Turn off the heat and add the bean sprouts and garlic chives; toss. Taste and adjust the seasoning.

Serve with peanuts added for crunch; a squeeze of lime is optional.