This popular river Noodle dish is found all over Thailand. The large, or thick noodles - 'kuay-tiao sen yai', are used.
This is a relatively quick and easy snack, or can be a main meal.
Serving: 2 people
- 300 gms x Noodles - cut into strips, about 2 cms long
- 150 gms x Pork Fillets - cut as per stir-fry
- 2 x cups of Chinese Kale - 'kha naa'
- 1 tbsp x Garlic - 'krathiam'
- 2 tbsp x Sweet Soy Sauce - 'nam se ieu darm'
- 1 tbsp x Sugar - N̂ảtāl
- 1½ tbsps x Light Soy Sauce - 'nam se ieu khao'
- 2 tbsps x Canola Oil
- 1 tspn x Crushed Pepper - 'phrik Thai khao'
- 2 x Eggs - 'khai'
To a wok, or frypan, add the Oil and the Garlic. Fry until the Garlic is a golden colour. Add the Pork and stir-fry until cooked. Then add the Noodle strips, Soy Sauces and Sugar and stir until cooked. When cooked, add the Vegetables and cook again until the Vegetables are wilted. Then crack two eggs over the lot and lightly turn in the pan until the egg starts to cook.
Just before serving, add the Pepper to freshen the aroma. Chili can be used as well, depending on your taste.