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Ingredients

• 4 tablespoons (60 ml) Thai fish sauce
• 4 tablespoons (50 g) sugar
• 3 tablespoons (45 ml) bottled tamarind paste
• 1 tablespoon (15 ml) fresh lime juice
• 1 tablespoon (15 ml) unseasoned rice wine vinegar
• 1 tablespoon sweet paprika, for color (optional)
• 2 teaspoons chili sauce, such as Sriracha
• 3 to 4 cups medium-width rice sticks, soaked
• Banana leaf, cut into circles, for plating (optional)
• 2 tablespoons (30 ml) vegetable oil, such as canola, grapeseed or peanut oil
• 3 to 4 cloves garlic, roughly chopped
• 1/2 cup (95 g) Thai-style baked tofu, sliced
• 1 teaspoon dried shrimp
• 1/2 cup (95 g) chicken, cut into thin strips, 1-inch lengths
• 2 large eggs
• 4 teaspoons packaged salted turnip, minced
• 8 shrimp, peeled and cleaned
• 1 cup (240 g) bean sprouts
• 1/4 cup (50 g) dry-roasted unsalted peanuts, crushed
• 3 to 4 garlic chives (or scallions), cut into 2-inch lengths on a bias
• 1 lime, cut for garnish