Name: PAIs Yum Kanom Jeen (Rice Noodle Salad) -Available After 4pm Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 200 g Rice vermicelli noodles; 150 g Tofu, firm; 100 g Yard long beans; 2 to taste Dried chilli; 50 g Green onion, chopped; 30 g Sawtooth coriander; 10 g Micro-coriander; 2 tbs Lime juice; 100 g Mushroom, sliced; 2 tbs Garlic oil; 50 g Crispy shallots; 20 g Crispy Thai garlic

This exclusive four-course dinner will be hosted by Ambrose Leung, Penfolds Luxury Sales Manager, alongside Corporate Executive Chef Dennis Peckham and Culinary Director Alex Kim. The evening’s menu has been thoughtfully designed to complement a curated selection of Penfolds’ most distinguished wines, with each course showcasing precision, balance, and bold expression in seamless dialogue between plate and glass.

Penfolds Lunar New Year Dinner

Fresh avocado with lime, cilantro, and onion.

Guacamole

Rice vermicelli noodles, tofu, yard long beans, dried chilli, green onion, sawtooth coriander, micro-coriander, lime juice, mushroom, garlic oil, crispy shallots, crispy thai garlic. Gluten-free. Peanut-free/Vegan available.

Boil water in a pot and add the rice vermicelli noodles. Cook for about 3-5 minutes until soft, then drain and rinse under cold water. Set aside.

Prepare the Noodles

Cut the firm tofu into cubes. Heat garlic oil in a pan over medium heat and fry the tofu until golden brown. Remove and set aside.

Cook the Tofu

Wash and chop the yard long beans into 1-inch pieces. Slice the mushrooms and chop the green onion and sawtooth coriander.

Prepare the Vegetables

In a large bowl, combine the cooked noodles, tofu, yard long beans, mushrooms, green onion, sawtooth coriander, and dried chilis. Drizzle with lime juice and toss gently to combine.

Mix the Salad

Transfer the salad to a serving plate. Top with micro-coriander, crispy shallots, and crispy Thai garlic. Serve immediately.

Serve

Rice vermicelli noodles

Tofu, firm

Yard long beans

Dried chilli

Green onion, chopped

Sawtooth coriander

Micro-coriander

Lime juice

Mushroom, sliced

Garlic oil

Crispy shallots

Crispy Thai garlic

Yum Kanom Jeen (Rice Noodle Salad) -Available after 4pm

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Extra Egg

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Shareable shredded green papaya, tomato, long green beans, garlic, red chili, tamarind juice, long leaf coriander, coconut sugar and freshly squeezed lime. Served with pork rinds and shrimp chips (contains fish sauce) Gluten-free/Peanut-free available upon request.

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Garlic Tofu Bites

Make Yum Kanom Jeen (Rice Noodle Salad) -Available After 4pm Recipe in just 30m. Rice vermicelli noodles, tofu, yard long beans, dried chilli, green onion, sawtooth coriander, micro-coriander, lime juice, mushroom, garlic oil, crispy shallots, crispy thai garlic. Gluten-free. Peanut-free/Vegan available.

Yum Kanom Jeen (rice Noodle Salad) -available After 4pm Recipe

Ingredients

Main Ingredients

Method

Preparation Steps

Prepare the Noodles

Cook the Tofu

Prepare the Vegetables

Mix the Salad

Serve

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