Fermented Rice Noodles with Coconut Milk and Pineapple

Prepare the noodles: If using dried kanom jeen, blanch them in boiling water for 1-2 minutes until soft, then drain and rinse with cold water. For fresh noodles, simply separate them gently.

Prepare toppings: Dice the fresh pineapple into small cubes. Thinly slice the red shallots. Mince the garlic. If using, halve the cooked shrimp, julienne the cucumber, and pick fresh mint leaves.

Make the coconut milk sauce: In a small saucepan, gently warm the coconut milk over low heat (do not boil). Stir in the fish sauce, shaved palm sugar, and fresh lime juice until the sugar dissolves completely. Taste and adjust seasoning as needed to achieve a balance of sweet, sour, and savory.

Assemble the dish: Divide the prepared noodles evenly among two serving bowls.

Add sauce and toppings: Ladle the warm coconut milk sauce generously over the noodles in each bowl.

Garnish: Artfully arrange the diced pineapple, sliced shallots, minced garlic, and if using, shrimp, julienned cucumber, and fresh mint leaves on top of the noodles and sauce.

Serve: Sprinkle with dried chili flakes if desired, for a touch of heat. Serve immediately and enjoy this delightful Thai creation.