准备

• 将一大锅盐水煮沸。在低火的小锅中，结合1汤匙。带有葱，糖，罗望子，鱼露，大蒜和桑巴尔的油。经常搅拌直到糖溶解约5分钟。从火上取出，然后搅拌柠檬汁和柠檬草。搁置。
• 将豌豆在沸水中涂上豌豆，直到亮绿色和酥脆的嫩肉，约1分钟。用开槽的勺子将其转移到网状滤网中，然后在冷水下运行直至完全冷却。保留沸水。将豌豆切成一半的偏见，将豌豆切成一半，转移到一个中等大小的碗中，然后用3汤匙折腾。罗望子腌料。
• 小心地将面条少量地放入沸水中，煮熟，连续搅拌以防止面条粘住，直到Al Dente。排干面条，在冷水下奔跑直至完全冷却。用豌豆转移到碗中，然后折腾。搁置。
• Cut the tofu into 1-inch cubes, and toss gently with 1/2 tsp. salt in a small bowl. Heat 2 Tbs. of the oil in a large nonstick skillet over medium heat. When the oil shimmers, add the tofu in an even layer, turning occasionally, until lightly browned all over, about 5 minutes. Drain on a plate lined with paper towels. Add the remaining 1 Tbs. oil to the skillet. When the oil shimmers, add the shrimp and sprinkle with 1/2 tsp. salt. Cook, tossing occasionally, until opaque and cooked through, about 3 minutes. Add the noodle mixture, tofu, 2 Tbs. of the marinade, and 1/2 tsp. salt to the skillet, and toss until just heated through, about
  2分钟。从火上取出，然后搅拌罗勒和葱。
• 将泰式垫子转移到盘子上，添加更多的腌料品味，上面放花生，并与柠檬楔一起食用（如果需要）。在侧面食用任何剩余的腌泡汁。