1. Heat a pan over medium heat. add olive oil and 1 tablespoon of minced garlic and stir-fry until fragrant. add the soybean paste and stir-fry until well combined. then add the chicken stock, original yentafo sauce mabin brand, and original suki sauce mabin brand. bring to a boil and add the tamarind juice.
2. Add the coconut milk, salt, sugar, and palm sugar. Stir to combine. then blend until smooth. this will create a stir-fry sauce.
3. Heat a new pan and add the cooking oil, 1 tablespoon of garlic, shrimp, squid, and clams (pre-boiled). stir-fry for a few minutes. add the chopped tomatoes, 6 tablespoons of the prepared sauce, and the spring onion stalks. add the angel hair noodles and let them absorb the sauce.
4. Add the chili peppers and bean sprouts and stir-fry for a few more minutes. turn off the heat.

Serving Instructions

Use a ladle and fork to roll the noodles neatly and arrange them in the center of the plate. Arrange the seafood around the edges, followed by the spring onions and tomatoes. Garnish with microgreens and lettuce flowers.