|
|
| Kway-teo or flat rice stir noodles, Chinese in origin, are now enthusiastically enjoyed in most parts of Thailand. They are served either in soups or stir-fried with meat or seafood, vegetables and spices. This version is understandable popular in coastal areas where a wide variety of seafood or beef are available |
|
| Ingredient |
| 3 tablespoons oil |
| 2 shallots, thinly sliced |
| 5 oz (150 g) ground beef |
| 2 teablespoons soy sauce |
| 2 teaspoons fish sauce |
| 1 teaspoon cornstarch (cornflour), blended with 3 tablespoons water |
| 1 teaspoon sugar |
| 1 teaspoon minced garlic |
| 1 lb (500 g) fresh rice-flour noodles (kwaytiaow) or 10 oz (300 g) dried rice sticks soaked in boiling water for 5 minutes and thoroughly drained |
| 1/2 tablespoon black soy sauce |
| 1/2 teaspoon salt |
| 1/2 teaspoon freshly ground black peper |
| 4-5 quali's eggs, hard-boiled and peeled (optional) |
Accompaniments |
| Lettuce leaves |
| Sliced green chilies in lime juice |
| Preparation |
| 1. Heat 1 tablespoon of the oil in a wok. Add the shallots to the pan and fry until transparent. Add the beef and stir-fry for 3 minutes. Add the soy and fish sauces, cornstarch mixture and sugar. Stir-fry for 3 more minutes and set aside. |
|
| 2. Heat the remaining oilover medium heat, add garlic and fry until fragrant. Add the noodles, dark soy sauce, salt and pepper and stir-fry for 3 more minutes. Remove from the heat and place on a serving dish. |
|
| 3. Top the moodles with the cooked minced beef and the eggs, if desired, and serve accompanied with lettuce and sliced green chilies in lime juice if desired. |
|
Serves 4-6
Preparation time: 15 mins
Cooking time: 10 mins |
|
