Thai Avocado Noodle Bowl

• 1 cup tamarind puree
• 4 kaffir lime leaves
• 2 juice of 2 limes
• 1 tablespoon fermented shrimp paste
• 1 teaspoon dashi powder
• 2 tablespoons palm sugar
• 1 tablespoon fish sauce
• 2 cups chinese egg noodles, cooked
• 1/2 cup vegetable stock
• 2 edible orchids
• 1 banana blossom, peeled, blanched
• 4 sliced cucumber rounds
• 2 tablespoons chopped peanuts
• 1 thai chili, sliced, seedless
• 1 avocado, skinned, seeded, diced
• basil sprigs
• 1/2 cup diced silk tofu, diced

1. Place tamarind, kaffir leaves, lime juice, shrimp paste, dashi, palm sugar, egg noodles and vegetable stock in sauce pot and simmer until all ingredients are thoroughly combined and warmed, approximately 4 minutes.
2. Place noodles in bowl and top with remaining ingredients, orchid, banana blossoms, cucumber, peanuts, thai chili, avocado, basil, bean sprouts, and tofu.

tamarind puree, lime leaves, limes, shrimp, dashi powder, palm sugar, fish sauce, chinese egg noodles, vegetable stock, edible orchids, banana, cucumber, peanuts, thai chili, avocado, basil sprigs, silk

Taken from food52.com/recipes/17945-thai-avocado-noodle-bowl (may not work)