← Nouns Cooking · Thai

Ingredients

• 300 g fresh wide rice noodles (sen yai), separated
• 1 tsp Dark soy sauce
• 2 tbsp Vegetable oil
• 2 handfuls crisp lettuce, roughly chopped
• 1 tbsp Vegetable oil
• 4 cloves Garlic, chopped
• 1 Onion, chopped
• 2 Tomato, chopped
• 250 g minced pork or beef
• 1 tsp Curry powder
• 1 tbsp Oyster sauce
• 1 tbsp Golden Mountain sauce or light soy sauce
• 1 tsp Dark soy sauce
• 1 tsp Sugar
• 250 ml Water
• 1 tbsp Cornflour (cornstarch), mixed with 3 tbsp water
• chillies in vinegar, to serve

Method

1. Toss the noodles with the dark soy. Heat the oil in a wok over high heat and spread the noodles out; leave them for 1 minute to char, then toss and repeat for 2–3 minutes until hot and smoky at the edges. Pile onto plates lined with the lettuce.
2. Wipe out the wok, add the oil and fry the garlic and onion over medium-high heat for 2 minutes until softened.
3. Add the pork and curry powder and stir-fry for 3 minutes, breaking up the meat, until cooked through. Add the tomatoes and cook for 2 minutes until they soften.
4. Add the oyster sauce, soy sauces, sugar and water and bring to the boil. Stir in the cornflour slurry and simmer for 1 minute until glossy and gravy-thick.
5. Ladle the sauce over the noodles and serve with chillies in vinegar.

Tips

• Dried wide rice noodles work too: soak them until pliable first.
• Oyster sauce and soy sauce contain wheat.

Sources

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

Thai Caliente Hot Thai Kitchen