Sometimes just called, Kway-tiao, this is a Traditional Thai dish, and is served all-over Thailand. Normally, it would be accompanied by some Thai spices as the recipe is not spicy.
Variations occur from Province to Province, North to South, though the 'main' ingredients of large River Noodles, or Kuay-tiao sen yai, and Vegetables, are the same. Most times, you may have a serving of rice with it.
The Noodles come in basically, two sizes - this large variety, Kway-tiao sen yai, and a smaller size, called Kway-tiao sen lek... ( yai meaning big, and lek meaning small, or thin).
This is a thick-style, main course, Noodle, Pork and Vegetable soup.
The Noodles (Kuay-tiao)
The Veges and Pork strips
Quantity Serve: 2 - 3 'very hearty' portions (maybe 4)
- 1 kg x Flat, Kuay-Tiao sen yai Large River Noodles - sliced to half-inch wide strips
- 300 gms x Pork Fillets - sliced for stir-frying
- 200 gms x Chinese Kale - slice, or tear, into small pieces. Savoy Cabbage, or Broccoli could also be used
- 1-2 x Carrots - Medium sized - sliced thinly
- 100 gms x Mushrooms - preferably, Enoki mushrooms - (Shitake-style, or any white, or dried re-constituted, mushroom ) - cut in half, can be used
- 4 tsps x Light Soy Sauce
- 2 tspns x White Sugar
- 4 tbsps x Cornflour
- 5 cups x Water - (1 for the Cornflour and 4 for the soup)
- 2 cloves x Garlic - crushed
- 2 tspns x Cooking oil - Canola Oil
Salt is not used, though some Cracked Black Pepper may 'spice' it up - Optional.
Fry the Kuay-tiao, lightly, in a little of the Soy Sauce, until coloured.
Fry the Pork strips, with the Garlic, and when cooked, transfer to a 'pot' and add 4 cups of water.
When boiling, add the vegetables and cook, bringing it back to the boil. When the Vegetables are soft (cooked) add the remainder of the soy sauce, the Sugar, and the Cornflour (mixed in 1 cup of Water).
When this has been brought back to the boil, adjust and simmer for five minutes.
The Finished product - Yummo!
Your scrumptious dinner is ready! 'Aroi maak maak'