Stir-Fried Noodles with Soy Sauce
In Thai, this dish is simply called kwit-teeo pat see-eew, or rice noodles stir-fried with soy sauce. You'll note it uses all three kinds of soy sauce commonly used in Thai kitchens. I think this dish goes best with pork, but you'll also easily find it on the street with chicken. Seafood is less common due to the over-powering tastes of the sauces.
|4||oz sliced thin||Pork tenderloin|
|1 1/2||tbsp||Seasoning sauce|
|1||tbsp||Sweet Soy Sauce|
|1||tsp, ground||Black pepper|
- To make the marinated pork, stir sliced pork together with 1 tbsp soy sauce, 1 tsp sugar, salt and flour. Marinate at least 30 minutes.
- Separate the rice noodles and set aside.
- Wash the kale leaves and slice them into bite sized pieces.
- Heat the wok with two tablespoons of the vegetable oil. Stir-fry the garlic until crispy. Add the marinated pork and stir-fry until cooked through. Add the rice noodles and cook through. Season with the white soy sauce, seasoning sauce, black soy sauce and sugar, stir-frying to mix thoroughly. Push the noodle and pork mixture to one side of the wok and add the remaining one tablespoon of vegetable oil. Scramble the eggs in the vegetable oil. When the eggs are set, mix them in with the noodles and pork, then add the kale and stir-fry until the kale begins to wilt. Transfer to plates, sprinkle the ground black pepper over the noodles and serve with ground dried chillies and spur chillies in vinegar.
Servings Per Recipe 2
|Amount Per Serving|
|Calories 801||Calories from Fat 266|
|Total Fat 30g||45%|
|Total Carbohydrate 85g||28%|
|Dietary Fiber 3g||11%|