• 0,25 cupboiling water
• 1 pinchsaffron threads
• 1 pinchturmeric, optional
• 0,5 cupcooked jasmine rice
• 140 gbaby potatoes, peeled and quartered
• 140 gfirm tofu, cut into cubes
• 0,75 cupcanola oil
• 1 piecesmall yellow onion, thinly sliced
• 0,33 cupthinly sliced garlic
• 3 pieceswonton wrappers, cut into strips
• 55 gglass noodles
• 55 gextra-wide rice noodles
• 55 gthin rice noodles
• 55 gwheat noodles
• 1 cupthinly shredded green cabbage
• 1 pieceRoma tomato, diced
• 0,5 cupcoarsely chopped cilantro
• 1 piecejalapeño, seeded and minced
• 0,5 cupshredded green papaya
• 0,5 piecesmall red onion, thinly sliced
• 2 tbsptoasted chickpea flour
• 1 tbspshrimp powder, optional
• 0,5 tspdried chili flakes
• 3 tbsptamarind water
• 1 to tastesalt
• 1 piecelime

Préparation

1. 1Pour the boiling water over the saffron and steep until yellow-orange. Add the turmeric and mix with the cooked rice.
2. 2Cover the potatoes with water in a small pot, bring to a boil, and cook over medium-low heat for 15 to 20 minutes. Drain. Press the tofu between layers of paper towel to remove excess moisture.
3. 3Heat the oil in a wok. Fry the yellow onion for about 6 minutes until golden and crisp, then drain. Reserve 2 tablespoons of the onion oil. Fry the garlic for about 3 minutes, the tofu for about 2 minutes, and then the wonton strips until lightly golden. Drain each component separately.
4. 4Soak the glass noodles in hot water for about 15 minutes, then drain. Cook the extra-wide rice noodles, thin rice noodles, and wheat noodles one after another according to their cooking times; rinse under cool water and drain thoroughly.
5. 5Combine all four noodles in a large bowl. Add the saffron rice, potatoes, fried onion and garlic, tofu, cabbage, tomato, cilantro, jalapeño, papaya, red onion, chickpea flour, shrimp powder, and chili flakes.
6. 6Season with salt, drizzle with the reserved onion oil and tamarind water, and toss gently with clean hands. Adjust with salt or lime and finish with the crisp wonton strips.