Recipes

Khao Khluk Kapi

Khao Khluk Kapi

Shrimp Paste Fried Rice
This is an ornate,beautiful dish made of shrimp paste rice as the starch with a lot of sidecomponents. When mixed together, all of the unique flavors, colors and texturesmake for a fun and delicious meal. I was told it’s a dish made by the Mon, anethnic group that lives in Thailand, Burma and Laos. They were some of theearliest inhabitants of Southeast Asia. I love serving this for guests.
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Ingredients

  • 2 tbsp 30 ml water
  • 2 tbsp 30 g Thai shrimp paste
  • 1 tbsp 15 ml fish sauce
  • 1 tbsp 12 g msg
  • 1 tbsp 15 g white sugar
  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 2 cloves garlic finely minced
  • 4 cups 640 g cooked and chilled jasmine rice
  • Kosher salt optional

Garnishes

  • Thai Omelet threads
  • Thai Sweet Pork
  • Julienned carrot cucumber and mango
  • Thinly sliced shallots fresh Thai chilies and green beans
  • Fried dried shrimp

Instructions

  • To a small bowl, add the water and the shrimp paste.
  • Use a fork to mix and break up the shrimp paste cake in the water until it forms a smooth paste.
  • Stir in the fish sauce, msg and sugar until well combined.
  • Set aside.
  • Heat a heavy-bottomed, deep, 9- to 11-inch (23- to 28-cm) skillet or wok over high heat for about 1 minute to preheat.
  • Swirl in the oil, making sure to touch every inch of the pan.
  • When you see a wisp of white smoke, add the garlic and stir-fry for about 30 seconds until light brown and fragrant.
  • Pour in the rice and carefully smash it flat into the pan without breaking the grains apart.
  • Continue to fold and smash for about a minute until the rice clumps loosen up and combine with the garlic.
  • Stir in the shrimp paste sauce mixture and keep doing the circular smash and fold until all of the seasonings are evenly distributed and the rice is hot and toasty, about 1 to 2 minutes.
  • Taste!
  • If lacking saltiness, add a pinch of salt, stir, then taste again.
  • To serve, place the shrimp paste fried rice in the center of a large platter and surround it with the garnishes, including omelet threads, sweet pork, carrot, cucumber, mango, shallots, Thai chilies, green beans and fried dried shrimp.
  • I like to use about ½ cup (weight varies) of each garnish for all 4 servings, except the dried shrimp which should be less at about ¼ cup (10 g) total.
  • These amounts can absolutely be tweaked to your taste.
  • Mix everything together and enjoy!
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Course; Fish / Rice
Cuisine; Thailand

Khai Jiao

Khai Jiao

Thai Omelet
This omelet is simplebut has a very special place in everyone’s hearts. It’s the one dish every Thaicook must know how to make. It’s also the one dish you can find at any Thairestaurant or home, any time of day or night. Here I’m sharing the simpleclassic dish, plus a method to make egg threads to use as a garnish for Shrimp Paste Fried Rice (Khao Khluk Kapi).If you’d like to try variations, check out the Minced Pork Thai Omelet (Khai Jiao Moo Sab) for apopular version with ground pork and scallions.
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Ingredients

MAKES: ONE 8-INCH (20-CM) OMELET, 2 SERVINGS, OR 1½ CUPS (375 G) OF EGG THREADS

  • 2 eggs
  • ½ tsp fish sauce
  • ½ tsp Thai soybean sauce
  • ½ tsp msg
  • ½ cup 120 ml canola or other high-temperature cooking oil (3 tbsp [45 ml] if making egg threads)
  • Pinch white pepper
  • 1 scallion sliced

Instructions

  • Cooked jasmine rice, for serving
  • Crack the eggs in a medium bowl and whisk with a fork for about 30 seconds until the whites and yolks are evenly mixed.
  • Add the fish sauce, seasoning sauce and msg.
  • Continue to whisk for another 30 seconds, until the ingredients are evenly distributed and the eggs are pale yellow and fluffy.
  • Heat a wok or 8- to 10-inch (20- to 25-cm) skillet over high heat.
  • Add the oil to the pan and heat until it reaches about 375°F (190°C).
  • (See Pro Tip.)
  • Pour in the egg and immediately reduce the heat to medium.
  • The egg will start to bubble; don’t pop the bubbles or push them down.
  • Carefully spoon some of the hot oil over the top of the omelet, to get the center to bubble up and cook evenly.
  • When the entire bottom is a deep golden brown, carefully turn the omelet over, making sure not to press it down—you want to encourage expansion.
  • Continue to spoon oil over the top until it’s evenly deep golden brown and set.
  • Remove the omelet to a wire rack and allow it to drain for 30 seconds.
  • Sprinkle with white pepper and scallion and serve hot with the rice.
  • Egg Thread Variation
  • Heat a wok or 8- to 10-inch (20- to 25-cm) nonstick skillet over medium-high heat.
  • Add only 3 tablespoons (45 ml) of oil to the pan and heat until it reaches about 350°F (175°C).
  • Pour in the egg and immediately reduce the heat to medium.
  • Spread the egg out over the entire pan and allow it to coagulate and solidify slowly.
  • When the egg is firm enough to flip, turn it over in the pan and cook for an additional minute, until lightly brown and solid.
  • Using a silicone spatula, start with a corner and roll it over on itself.
  • When you have formed a tight roll, transfer it to a cutting board and allow it to cool.
  • Slice into ⅛- to ¼-inch (3- to 6-mm) strips.

Notes & Wine Advice

Pro Tip:
If you’re making the regular omelet (not the egg threads), resist the urge to use less oil or you’ll end up with a flat, limp omelet.
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Course; Eggs
Cuisine; Thailand

Moo Wan

Moo Wan

Thai Sweet Pork
This pork is served asa side dish for Shrimp Paste Fried Rice (Khao Khluk Kapi) and is often eaten with plain rice or riceporridge. The amount of sugar and the salt that comes from the soy sauces madeit a way to preserve pork in the past. Pork shoulder will also work well for thisif you don’t want too fatty of a cut of pork.
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Ingredients

  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 1 lb 454 g skinless pork belly, sliced very thinly into 1-inch (3-cm) strips
  • 1 shallot peeled and thinly sliced
  • ¼ cup 55 g palm sugar or brown sugar
  • 2 tbsp 30 ml Thai soybean sauce
  • 2 tbsp 30 ml black soy sauce
  • 1 tbsp 15 ml fish sauce
  • ½ cup 120 ml water

Instructions

  • Heat a wok or 8- to 10-inch (20- to 25-cm) nonstick skillet over high heat for about 30 seconds to 1 minute.
  • Add the oil to the pan.
  • When you see a wisp of white smoke, stir in the sliced pork.
  • Start the browning process by searing and turning it over every few seconds until all the pork is light brown, 2 to 3 minutes.
  • Stir in the shallot and continue cooking and turning for an additional minute, until the shallot is translucent.
  • When the pork is browned and cooked through, drain off any excess oil or liquid in the pan and discard it.
  • Bring the pan back to high heat and add the sugar, soybean sauce, black soy sauce, fish sauce and water.
  • Stir until the sauce is well combined and bring it to a boil.
  • Reduce the heat to a simmer, cover and cook until tender, about 15 minutes.
  • Then remove the lid to allow the liquid to reduce into a glaze, about 10 minutes.
  • Serve as a side to the Shrimp Paste Fried Rice or with plain rice.
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Course; Pork
Cuisine; Thailand

Khao Pad Gai

Khao Pad Gai

Thai Street-Style Chicken Fried Rice
It’s undeniable thatfried rice originated in China, but it’s fascinating to track the evolution andvariations of it in each country it traveled through. Even in China it can varyimmensely. The hallmarks of Thai fried rice are fish sauce, Chinese broccoliand tomato. They add a very distinct flavor to the Thai version. I think it’smore substantial and full of “stuff” than its Hong Kong cousin. Do check outthe Cantonese version in my other cookbook. Chinese and Thai fried rice areboth delicious and will teach you two very different approaches to fried rice.
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Ingredients

  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 5 oz 142 g boneless skinless chicken breast or thighs, thinly sliced
  • 2 large cloves garlic minced 2 eggs
  • ½ cup 60 g sliced brown onion
  • 2 stalks Chinese broccoli leaves torn large and stalks sliced thin
  • 3 cups 480 g cooked jasmine rice
  • 1 tsp msg
  • 1 tsp white sugar
  • 1 tbsp 15 ml fish sauce
  • 1 tsp Thai soybean sauce
  • Pinch kosher salt
  • 1 medium Roma tomato cut into
  • 6 pieces lengthwise
  • ½ tsp white pepper
  • 1 scallion thinly sliced

Instructions

  • Heat a heavy-bottomed 9- to 11-inch (23- to 28-cm) pan over high heat for about 1 minute to preheat.
  • Swirl in the oil, making sure to touch every inch of the pan.
  • When you see a wisp of white smoke, stir in the chicken and garlic and stir-fry for 1 to 2 minutes, until the chicken is medium-rare.
  • Clear some space in the pan by moving the chicken to the edges, leaving the middle bare and ready for the eggs.
  • Crack the eggs into the middle of the pan.
  • Break the yolks and spread the eggs around to cover the bottom of the pan.
  • Cook until they just set, about 20 seconds.
  • Break the egg up and mix it with the chicken.
  • Stir in the onion and Chinese broccoli and cook for about 30 seconds, until the broccoli wilts and the onion starts to soften.
  • Pour in the rice and carefully smash it flat into the pan, without breaking the grains apart.
  • Continue to fold and smash for about a minute until the rice clumps loosen, combining with the rest of the ingredients and warming it up.
  • Sprinkle in the msg, sugar, fish sauce, Thai soybean sauce and salt.
  • Keep doing the circular smash-and-fold motion until all of the seasonings are evenly distributed and the rice is hot and toasty, about 1 to 2 minutes.
  • The chicken should be cooked through at this point, and you can check by cutting a piece with your spatula.
  • Toss in the tomato, white pepper and scallions and stir to incorporate and heat for another minute.
  • Enjoy!
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Course; Rice
Cuisine; Thailand

Kuay Teow Sen Yai

Kuay Teow Sen Yai

Fresh Rice Noodles
Fresh flat rice noodlesare made and delivered the same day to Thai and Asian markets. They harden andgo stale within about 48 hours, which makes them very hard to find and to keep.Luckily, they are very easy to make at home and have a great texture whenfreshly made. These noodles will keep outside of the fridge, covered, for about2 days.
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Ingredients

MAKES: ABOUT 21 OUNCES (600 G) OF NOODLES, ABOUT 5 CUPS ONCE SEPARATED

  • 2 cups 316 g rice flour
  • 3 tbsp 24 g tapioca starch (or cornstarch)
  • ½ tsp kosher salt
  • 2 cups 480 ml water
  • 1 tsp canola or other high-temperature cooking oil plus more for brushing

Instructions

  • Add the rice flour, tapioca starch, salt and water to a mixing bowl.
  • Whisk until the flour, starch and salt dissolve.
  • Add the oil and strain the liquid through a fine-mesh strainer into another bowl.
  • Cover the liquid and let it rest for 30 minutes.
  • While the mixture is resting, gather a wok and two flat-bottomed pans that fit comfortably inside of it.
  • If you don’t have a wok, use a large, deep cooking vessel with a wide opening and a lid.
  • Fill the wok with water and bring it to a boil.
  • (You might need to add more water throughout the cooking process. The goal is to have the pan float on top of the boiling water. )
  • Brush a light coating of oil on the bottom of the flat-bottomed pan, put the pan on top of the boiling water, and add ¼ cup (60 ml) of the rice liquid to the pan.
  • Tilt it a little so the rice liquid covers the bottom of the pan.
  • Now, cover with the wok or pot lid and cook over high heat for 3 minutes.
  • If your flat-bottomed pan has a thicker bottom, such as Pyrex, increase the cooking time to 5 or 7 minutes.
  • While it’s cooking, brush the second pan lightly with oil.
  • After 5 minutes, remove the lid, take out the first pan, and set it aside.
  • Place the oiled second pan on top of the water in the wok.
  • Add ¼ cup (60 ml) of the rice mixture.
  • Tilt it a little so the rice liquid evenly covers the bottom, cover with the lid, and let cook.
  • While it’s cooking, attend to the first pan.
  • Brush a cutting board with a thin layer of oil to prevent sticking.
  • Use a rubber spatula to loosen all sides of the sheet of noodle, and slowly lift it up and off the pan.
  • Lay it flat on the cutting board and brush it with more oil.
  • By now, your second pan is probably ready to come out of the wok.
  • Brush the first noodle sheet with a thin layer of oil, then layer the second sheet on top.
  • Brush the bottom of the first pan with some more oil and get ready to make your third batch.
  • Depending on what pans you are using, you can adjust the amount of batter to make the noodles thicker or thinner as you wish.
  • Repeat the above steps until all of the noodle batter is gone.
  • Don’t forget to brush oil between the layers of noodle sheets to prevent sticking.
  • When all the noodle sheets are made, cut them into ⅓-inch (10-mm) strips, but feel free to cut them in whatever sizes and shapes you like.
  • Then, toss the noodles, loosening each layer to separate them.
  • Now the rice noodles are ready to be used!
  • Store the noodles, covered, outside the fridge for up to 2 days.
  • If you intend to store them longer, wrap them tightly and store in the fridge for up to 1 week.
  • They might harden slightly, but they should bounce back nicely once heated.
  • Enjoy your homemade noodles!

Notes & Wine Advice

Pro Tip:

If you can’t find rice flour, place 2 cups (390 g) of dry white rice in a blender and blend on high for about 1 minute. Strain through a sieve and you’ve just made rice flour.
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Course; Noodles
Cuisine; Thailand

Pad Woon Sen

Pad Woon Sen

Glass Noodle Stir-Fry
Mung bean noodles, akaglass noodles, are a great addition to a cook’s repertoire. They’re light,bouncy and create some variety in your Thai cooking. This is a classic streetfood dish that provides your starch, veg and protein all on one deliciousplate.
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Ingredients

  • 1 2.8-oz [80-g] package dry vermicelli bean thread noodles
  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 2 –3 cloves garlic chopped
  • 4 oz 113 g chicken thighs, sliced thin
  • 2 eggs
  • ½ small white onion halved and sliced with the grain (Lyonnaise)
  • ½ cup 60 g sliced Chinese celery or American celery tops (1-inch [3-cm] lengths)
  • ½ cup 45 g large-diced green cabbage
  • 2 tbsp 30 ml oyster sauce
  • 2 tbsp 30 ml Thai soybean sauce
  • 2 tsp 10 g white sugar
  • 1 Roma tomato cut into 6 wedges
  • 2 scallions sliced on the bias
  • 4 sprigs cilantro roughly chopped
  • Large pinch white pepper

Instructions

  • In a large bowl, soak the glass noodles in room-temperature water for about 10 minutes, until they soften and are pliable.
  • Drain well, then, using scissors, cut them into 6-inch (15-cm) lengths.
  • In a large sauté pan, heat the oil over high heat.
  • When you see a wisp of white smoke, add the garlic and chicken.
  • Stir-fry for about 1 minute until the chicken is seared on the outside but still medium-rare.
  • Crack the eggs into the pan, break the yolks slightly and cook until they start to set, about 30 seconds.
  • While the eggs are still wet, stir in the noodles and stir-fry to combine all the ingredients for about 30 seconds, until the eggs are set but the noodles are still firm.
  • Stir in the onion, celery and cabbage and stir-fry for about 30 seconds until the vegetables start to soften and mix with the noodles.
  • Immediately add the oyster sauce, soybean sauce and sugar and stir-fry for another 30 seconds until the sauce coats the noodles.
  • Finish the noodles by adding the tomato, scallions, cilantro and white pepper.
  • Stir-fry for an additional 30 seconds to a minute, until the tomatoes become slightly soft.
  • Taste and adjust any of the seasonings if you’d like.
  • Serve immediately.
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Course; Noodles
Cuisine; Thailand

Mee Krob

Mee Krob

Crispy Sticky Tamarind Noodles
“Mee krob” translatesliterally to “crispy noodles.” This dish is more like a sweet treat than atraditional noodle dish, and eats like a sweet, savory noodle haystack. It’s anold Thai dish that’s been featured in cookbooks for hundreds of years, and itfound favor in early Thai restaurants in America because it’s so easy to eat.We served it in my family’s restaurant for more than 40 years. The key here isto make sure the oil is hot enough to fry the noodles so they’re light andairy. Think of the noodle nest under Mongolian beef. The sauce is more like asyrup. Remember, fried foods usually get soggy in water-based sauces, but theystay crisp in sugar-based sauces and syrups.
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Ingredients

  • 2 –3 qt 1.9–2.8 L canola or other high-temperature cooking oil to fry noodles, plus 3 tbsp (45 ml) for cooking chicken, divided
  • 4 oz 113 g dry rice vermicelli noodles
  • ¼ white onion thinly sliced
  • 1 chicken breast about 4 oz [113 g], cut into thin slices
  • 6 –8 medium shrimp about 4 oz [113 g], peeled and deveined
  • ¼ cup 62 g savory baked tofu, cut into 1-inch (3-cm) tiles
  • ¼ cup 60 ml tamarind concentrate
  • 2 tbsp 32 g tomato paste or ketchup
  • ¼ cup 50 g white sugar
  • 1 tbsp 15 ml fish sauce
  • 1 tbsp 8 g cornstarch mixed with 2 tbsp (30 ml) water to make a slurry

Instructions

  • Place a wire rack in a sheet pan.
  • Set aside.
  • In a large skillet with high sides, heat the 2 to 3 quarts (1.
  • 9 to 2.
  • 8 L) of oil to 350°F to 375°F (175°C to 190°C).
  • When hot, add the dry rice vermicelli in 1-ounce (28-g) batches.
  • The vermicelli will fry, almost triple in size, and puff up immediately.
  • Turn them over and cook the other side for about 30 seconds until pale yellow and crispy.
  • Drain on the wire rack over the sheet pan.
  • Repeat with the next three batches of vermicelli.
  • You can hold the cooked noodles on a sheet pan until you’re ready to serve.
  • In a wok or separate large skillet, heat 3 tablespoons (45 ml) of oil over high heat for 1 to 2 minutes until it just starts to smoke.
  • Stir in the onion and chicken and cook for 1 to 2 minutes, until the chicken is seared on the outside but not yet cooked all the way through, and the onions are translucent and light brown.
  • Add the shrimp and tofu and continue to stir-fry for about 1 minute, until the shrimp have cooked a little but not all the way through.
  • Now push the contents of the wok up against one side to create a hotspot mid-pan to build the tamarind sauce.
  • Pour in the tamarind concentrate, tomato paste, sugar and fish sauce.
  • Stir as the sauce comes to a boil and cook for about 30 seconds, or until the sugar dissolves.
  • Add the cornstarch slurry.
  • Constantly stir the sauce as it boils and thickens.
  • Reduce the heat to low and fold in the noodles, about half at a time, gently folding the noodles together with the sauce and other ingredients in the wok.
  • It will feel like too many noodles for the sauce, but it will eventually come together into a sweet, delicious, sticky pile of noodles.
  • Serve and eat immediately.
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Course; Noodles
Cuisine; Thailand

Pad Kee Mow

Pad Kee Mow

Drunkken Noodles
One of the noodle dishesI’m most famous for was an accident. I was opening a prestigious hotel andrestaurant in Vegas and needed a noodle dish to fill out the menu. I took aclassic Thai drunken noodle and gave it some Chinese technique, and it becamethe most popular dish in the restaurant’s history. Thai Basil is the key tothis dish, but feel free to use Italian basil if you can’t find the Thai.
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Ingredients

Sauce

  • 2 tbsp 30 ml sweet soy sauce
  • 1 tbsp 15 ml oyster sauce
  • 1½ tbsp 22 ml fish sauce
  • 1 tbsp 15 g white sugar
  • 1 tsp Thai sriracha
  • 1 tsp minced garlic
  • 6 –8 Thai basil leaves cut into a fine chiffonade

Noodles

  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 2 –3 cloves garlic minced
  • 2 eggs
  • 1 –2 serrano chilies thinly sliced
  • 6 –8 large shrimp peeled and deveined
  • ½ medium white onion sliced
  • 4 cups 480 g fresh rice noodles (store-bought or homemade from here), separated
  • 1 cup 25 g Thai basil leaves, loosely packed
  • ½ cup 75 g grape tomatoes, halved

Instructions

  • Combine the sauce ingredients in a small bowl and set it aside.
  • In a large skillet, heat the oil over high heat.
  • When you see a wisp of white smoke, add the garlic and sauté until it’s light brown.
  • Add the eggs and serrano chilies and lightly scramble the eggs until they’re barely set, about 1 minute.
  • Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
  • Add the fresh rice noodles and reserved sauce and toss to combine for about 3 minutes.
  • Don’t be scared to scrape the bits off the bottom before they burn.
  • Cook for 1 minute, until the noodles are cooked and coated well in the sauce.
  • Finish by tossing in the basil and grape tomatoes, allowing them to lend their flavors.
  • Cook for an additional minute and serve hot.
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Course; Noodles
Cuisine; Thailand

Kuay Teow Gai Kua

Kuay Teow Gai Kua

Pan-Fried Rice Noodles With Chicken And Squid
This fresh noodle dishis a mild version of Chicken Pad See Ew(Pad See Ew Gai). It’s a simple, very popular street noodle withsquid and chicken added. It’s one of my favorites when I want a lighter meal.Most noodle dishes are loaded with sauce and salt, and this one is my go-towhen I need a break from heavier foods.
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Ingredients

  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 4 oz 113 g chicken thighs or chicken breast, sliced thin
  • 2 cloves garlic minced
  • 2 eggs
  • 4 cups 480 g fresh rice noodles (store-bought or homemade from here)
  • ½ cup 100 g squid
  • 3½ tbsp 53 ml oyster sauce
  • 1 tbsp 15 ml soy sauce
  • 2 scallions sliced on the bias Pinch white pepper
  • 2 large leaves green-leaf lettuce

Instructions

  • In a large skillet, heat the oil over high heat.
  • When you see a wisp of white smoke, add the chicken to the pan and stir-fry for about 1 minute, until seared on the outside but still medium-rare in the middle.
  • Stir in the garlic and sauté until it’s light brown.
  • Crack the eggs into the hot pan and lightly scramble them until they’re barely set, about 1 minute.
  • Add the fresh rice noodles and squid right into the still-wet egg and cook for about a minute, until the noodles are coated well.
  • Stir in the oyster sauce and soy sauce and cook until well incorporated and heated through.
  • Taste and adjust any of the seasonings if you’d like.
  • Top with the scallions and white pepper, and give it one final toss to warm the scallions.
  • Tear the lettuce into bite-sized pieces and place on a large serving plate.
  • Plate the hot noodles on top of the lettuce and serve.
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Course; Noodles
Cuisine; Thailand

Kuay Teow Lard Nar

Kuay Teow Lard Nar

Lard Nar Noodles
This is a noodle dishsmothered in gravy, the cousin to ChickenPad See Ew (Pad See Ew Gai). This would be the saucy version and PadSee Ew is considered the dry version. Yellow bean sauce is made with lightlyfermented black beans, so it doesn’t have the sharp saltiness of black beansauce or soy sauce. It is the key ingredient to this dish.
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Ingredients

  • 4 oz 113 g flank steak, cut into thin slices
  • 1 tbsp 8 g cornstarch
  • ½ tsp baking soda
  • 1 tsp Thai soybean sauce
  • 4 cups 480 g wide fresh rice noodles (store-bought or homemade from here), separated
  • 1 tbsp 15 ml sesame oil
  • 4 tbsp 60 ml canola or other high-temperature cooking oil, divided
  • 3 tbsp 45 ml black soy sauce
  • 3 cloves garlic coarsely chopped
  • 1½ cups 110 g Chinese broccoli or regular broccoli
  • 2 tbsp 30 ml yellow bean sauce
  • 2 cups 480 ml cold chicken stock mixed with 2 tbsp (16 g) cornstarch
  • 1 tbsp 15 ml fish sauce
  • 1 tbsp 15 ml oyster sauce
  • 1 tbsp 15 g white sugar
  • Pinch white pepper

Instructions

  • Marinate the beef by placing it in a small bowl and mixing in the cornstarch, baking soda and Thai soybean sauce.
  • Set aside.
  • In a large bowl, separate the fresh rice noodles and toss them thoroughly with the sesame oil, 1 tablespoon (15 ml) of the cooking oil and the black soy sauce.
  • Heat a large skillet or wok over high heat for 1 minute to preheat.
  • Toss the noodles into the hot pan and cook for 1 to 2 minutes, folding constantly.
  • When the noodles are slightly crisp on the edges and fragrant, place them on a large platter.
  • Return the same pan to high heat and allow it to preheat for another minute.
  • Swirl in the remaining 3 tablespoons (45 ml) of cooking oil to coat the pan.
  • When you see wisps of white smoke, stir in the garlic, marinated beef and broccoli into the pan and stir-fry for about 1 minute, until the beef is evenly seared on the outside.
  • To build the sauce, stir in the yellow bean sauce, chicken stock–cornstarch mixture, fish sauce, oyster sauce and sugar and bring to a boil while constantly stirring.
  • When the sauce thickens, taste and adjust any of the seasonings if you’d like.
  • It should be thick enough to coat the noodles without soaking through.
  • If the sauce isn’t thick enough, you can add a little more cornstarch (mixed with enough stock to make a slurry), about 1 tablespoon (8 g) at a time.
  • Pour the sauce, beef and vegetables over the noodles and top with a pinch of white pepper.
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Course; Noodles
Cuisine; Thailand