← Nouns Cooking · Thai

Ingredients

• 4 cloves Garlic, finely chopped
• 3 tbsp Vegetable oil
• 200 g fresh thin egg noodles
• 200 g char siu or Thai red pork (moo dang), sliced
• 2 small bok choy or choy sum, halved
• 1 tbsp Fish sauce
• 1 tsp light soy sauce
• 2 tsp Sugar
• 1 pinch White pepper
• 500 ml hot chicken or pork stock, to serve
• 2 tbsp Coriander (cilantro), chopped
• 1 Spring onion, sliced
• chilli flakes, to taste (optional)

Method

1. Fry the garlic in the oil in a small pan over medium-low heat for 3–4 min, stirring, until light golden. Pour into a bowl straight away; it keeps cooking off the heat.
2. Divide the fish sauce, soy sauce, sugar, pepper and 1 tbsp garlic oil (with some crisp garlic) between two serving bowls.
3. Bring a large pan of water to the boil. Shake the noodles loose and cook them for 1 minute, then lift them out, rinse briefly under the cold tap and dip back in for 10 seconds so they are springy and hot.
4. Drain well and toss the noodles in the seasoning in each bowl. Blanch the greens for 1 minute in the same water.
5. Top with the red pork, greens, coriander and spring onion. Serve the hot stock in small bowls on the side (or pour it over for the soup version), with chilli flakes and extra sugar at the table.

Tips

• Leftover garlic oil keeps for weeks in a jar and is brilliant on rice, eggs and soup.
• Contains wheat, egg and soy.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Rachel Cooks Thai Simply Suwanee