Sweet and Hot Vegetable Noodles from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 90 g/3½ oz mooli (daikon), sliced into thin batons
• small bunch fresh coriander (cilantro), chopped
• 60 ml/4 tbsp sesame seeds, toasted
• 30 ml/2 tbsp Thai fish sauce
• 1 small white cabbage, shredded
• 30 ml/2 tbsp plum sauce
• 30 ml/2 tbsp soy sauce
• 15 ml/1 tbsp palm sugar or light muscovado (brown) sugar
• 10 ml/2 tsp sesame oil
• juice of ½ lime
• 30 ml/2 tbsp groundnut (peanut) oil
• 2 1/2 cm/1 in piece fresh root ginger, sliced into thin batons
• 1 garlic clove, crushed
• 130 g/4½ oz drained canned bamboo shoots, sliced into thin batons
• 2 medium carrots, sliced into batons
• 130 g/4½ oz/1½ cups beansprouts
• 130 g/4½ oz dried rice noodles