• If not already done, boil rice and potatoes. Let cool. (Ideally, these are leftovers from other meals.)
• Cut vegetables if not already done. See ingredient list for suggested shapes.
• Toast the chickpea flour in a dry pan. Add it to a cold pan and heat it on medium. Stir frequently. Once it is warm enough, it will toast quickly.

  Set aside.

Deep frying

• Cut the tofu into ~2 cm cubes, the wanton wrappers into strips and thinly slice the onion and garlic. The thinner the garlic and onion, the faster it will fry.
• Set up your dep frying things. I use a shallow pan, a slotted metal spoon, a strainer and a plate with tissue paper.
• Heat the oil in a shallow pan. To test the temperature, add a sliver of garlic. It should start to bubble and float around.
• Deep fry the garlic until it is a deep brown. Don't burn it. Fish it out of the oil (leave as much oil as possible in pan). Put garlic in strainer or on kitchen towels to get rid of the last oil.
• Deep fry the onion in the same pan and in the same manner until it is a deep brown.
• Deep fry the wanton wrappers in the same oil. Move them around so they don't stick to each other.
• Deep fry the tofu in the same oil. Only add half at a time so the oil doesn't lose too much heat. Flip them a few times if the oil is not deep enough to cover them.
• Preserve the oil, it will have acquired a lot of flavour from the onion and garlic.

Other preparations

• Bring a large pot of water to boil.
• Fill a large bowl with cold water.
• If using multiple noodle types, add the first type to the boiling water.

  When it is done, use a spider/pasta claw/pair of tongs to fish out the noodles and dunk them in the cold water. When cold, strain them.

  If desired, use a pair of scissors to cut the noodles into smaller pieces.
• Repeat for the other noodle types (if any)
• Mix the tamarind paste with 3 tbsp water.
• Mix the tahini and the peanut butter with 3-4 tbsp water.

Assemble

• Mix all the carbs, vegetables and tofu.
• Mix in the toasted chick pea flour, the tamarind-water anda few tbsp of the reserved garlic/onion oil. Add salt to taste.
• Serve with the fried crunchy bits (onion, garlic and wanton wrappers), the chopped peanuts, the tahini-peanut sauce and a few lime wedges.