Kwe Tiau Radna (Thai Stir-fried Flat Rice Noodles with Gravy)

Kwe Tiau Radna (Thai Stir-fried Flat Rice Noodles with Gravy) (4 servings)

Author: Marvellina
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Ingredients

  • 2 lbs fresh rice noodle or Fresh noodle Sheets or 1 lb of wide dried rice noodles
  • 1/4 cup peanut or vegetable oil
  • 2 to 3 Tbsp minced garlic
  • Scant 1/2 lb boneless pork butt or shoulder , thinly sliced across the grain into 1-by 1/2-inch pieces (or substitute lean beef or boneless chicken, sliced similarly)
  • 1 tsp sugar
  • 1 lb of Chinese broccoli (Gai Lan), cut lengthwise into 1/4-inch wide spears and well washed (3 to 4 cups loosely packed)
  • 1 Tbsp fermented soybean paste (dao jiao/dao jio), mashed until smooth
  • 1 Tbsp soy sauce
  • 1 1/2 Tbsp fish sauce
  • 1 1/2 Tbsp rice or cider vinegar
  • 1 1/4 cups mild chicken , beef, or pork borth or water
  • 1 Tbsp cornstarch , dissolved in 3 Tbsp water
  • Generous grinding of white or black pepper

Chili vinegar sauce (1/2 cup):

  • 1/2 cup rice vinegar
  • 2 to 3 Tbsp sugar
  • 1/2 mild chile (such as Cubanelle, Hungarian wax, or banana chile), I used 10-15 bird's eye chiles, sliced into rings

Instructions

  • If using fresh rice noodles, rinse under warm running water. Stack the sheets, if using, slice into 3/4-inch-wide noodles, and separate gently with your fingers; set aside. If using dried rice noodles, soaking warm water for 30 minutes to soften, then drain and set aside
  • Place all the other ingredients by your counter top near the stove. Have a platter and 3 or 4 dinner plates (one per person) nearby
  • Heat a large work over high heat. Pour in 1 1/2 Tbsp of the oil and swirl to coat the wok. When very hot, toss in approximately half the noodles and stir-fry gently for about 2 minutes, pressing them against the hot pan, then turn out onto the platter and repeat with the remaining noodles, using only 1 Tbsp oil. Divide the noodles among the four dinner plates
  • Wipe out the wok, then place back over high heat. Add the remaining 1 1/2 Tbsp oil and, when it is hot, toss in the garlic. Stir-fry briefly until starting to turn golden, about 20 seconds, then add the pork slices and a generous pinch of the sugar. Stir-fry for about 1 minutes, or until all the meat has changed color. Toss in the sliced greens and stir-fry, pressing the vegetables against the hot sides of the wok, until they turn bright green, about 1 1/2 minutes or more (depending on the size of your wok)
  • Add the soybean paste, soy sauce, fish sauce, vinegar, and the remaining scant teaspoon sugar and stir-fry to mix, then add the broth or water and the cornstarch mixture. Stir to mix, then cover for 30 seconds to a minute, until the liquid comes to a boil. Remove the cover and simmer, stirring carefully from time to time, for another 2 minutes, or until the liquid has thickened a little and the greens are tender
  • Use your spatula or a ladle to distribute the meat, greens, and gravy over the noodles. Grind pepper over generously and serve hot, with a bowl or cruet of the chile-vinegar sauce
  • Put the vinegar in a small bowl and stir in the sugar until it is completely dissolved. Add the chile rings. Serve with a small spoon so guests can spoon a little onto their noodles. Store in a sealed container in the refrigerator, this will keep for 4 to 5 days