Directions

To Make

1. To make fried garlic oil, heat up oil in a small saucepan. Add the garlic and cook until lightly golden. Remove from the heat and strain, reserving both the garlic and oil. Set aside to cool.
2. To make dried chilli paste, toast the chillies, shallots and garlic in a dry frying pan over medium heat until lightly charred. Transfer to a blender with the fish sauce, tamarind paste, salt, shrimp paste and palm sugar. Add a little water and blend until smooth.
3. Heat 3 tbsp cooking oil in a frying pan. Add the chilli paste and cook until fragrant. Set aside to cool.
4. Combine the pork mince and fish sauce. Bring the water to a simmer in a small saucepan, add the pork and break it up with a wooden spoon. Cook until just cooked through, then drain.
5. Bring a saucepan of water to the boil and cook the meatballs. Remove and set aside. Using the same saucepan, cook the rice noodles according to the packet instructions. Drain well.
6. For each serve, combine 1–2 tbsp dried chilli paste, lime juice, fish sauce and garlic oil in a bowl. Add half the noodles and toss until well coated. Top with the bean sprouts, cooked pork, meatballs, fried garlic, spring onion, coriander, peanuts and dried shrimp. Serve with a lime wedge.