Stir-fried Spicy Wide Rice Noodles
Quick, easy, and spicy stir-fried noodles recipe called "Phat Kee Mau" in Thai
Last Modified On: Friday, 25/November/2011 05:02:03am
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500 g. sliced pork
1 package fresh wide rice noodles
300 g. Chinese broccoli (Gai Lan)
6 cloves fresh garlic
6 fresh chillies
2 Tbsp thin soy sauce (or fish sauce)
3 Tbsp oyster sauce
1 Tbsp seasoning soy sauce
1 1/2 Tbsp sugar
1 Tbsp dark soy sauce
3 Tbsp vegetable oil
1. Place wide rice noodle on a plate, heat in microwave about 3 minutes, and separate clumped noodles into single strips.
2. Peel garlic, remove chillie stems, wash dirt, pat dry, cut into small pieces, and well pound in a mortar.
3. Wash Chinese broccoli, discard yellow or hard leaves and peel stem's skin. Cut leaves into 2" lengths, and slice peeled stems. Then, cut sliced pork into 2" pieces.
4. Heat oil in a wok on medium heat. When oil is hot, add well pounded garlic and chillies, fry until fragrant, add sliced pork and stir fry until the pork is getting cook.
5. Season with 2 Tbsp oyster sauce, thin soy sauce (or fish sauce), seasoning soy sauce, and sugar. Stir well until the pork is cooked, then add separated wide rice noodles.
6. Add dark soy sauce, stir thoroughly, then add Chinese broccoli and 1 Tbsp oyster sauce, stir fry until Chinese broccoli is getting cook, remove from heat.
7. Put stir-fried spicy wide rice noodles on a plate and serve immediately.