Thai Stir Fried Rice Noodles With Basil And Chillies Kway Teow Recipes

Steps:

• Slice beef THINLY against the grain.
• Mix the beef with all the seasoning ingredients except the sesame oil and canola oil.
• Leave the beef to marinate for 20 minutes; then add the sesame and canola oil.
• Heat 1 1/2 tablespoons of oil in a wok, stir fry the chives and bean sprouts till they are SLIGHTLY limp. Set them aside.
• Heat 1 tablespoon of oil in a wok; till hot and NOT smoking, sauté the garlic till crispy and golden (NOT BURNT).
• Add rice noodles and stir fry for about 4 minutes till lightly browned.
• Set the noodles aside.
• Heat remaining oil in wok, add beef, remaining marinade and ginger slices.
• Stir fry beef till colour changes.
• Add rice noodles and bean sprouts, stir fry till everything is well coated.
• Serve hot.

Steps:

• Boil the noodles until tender to your liking, then drain and set aside till needed.
• Set up a little system of bowls to help you when you cook.
• Place the garlic in one and the chiles in another.
• Mix the sugar, salt and pepper in a third bowl.
• Mix the fish sauce and the soy sauce in a fourth bowl and keep them all near your wok or frying pan.
• Heat the oil in your pan until nice and hot then add the garlic.
• In about 30 seconds, when it sizzles nicely and starts to turn golden (but before it burns), add the peppers and stand back a little.
• Stir them for 30 seconds or so more until they get really fragrant (you'll know when).
• Add the pork and cook until it browns, breaking up the meat as it lumps.
• Sprinkle in the sugar from the bowl to season the meat, and toss until it is mixed.
• Pour in the fish/soy from its bowl and stir quickly while it thickens just a bit, usually about 1 minute or so.
• Add the rice noodles to the pan and toss and turn them to mix the meat into them, using your tools to break up any spots that may try to clump (add a little oil if they clump badly).
• Stir in about 3/4 of the basil and cook just till it begins to wilt, then add the tomatoes and remove the pan from the heat.
• Mix once, and pour on a serving platter.
• Garnish with the rest of the basil and serve hot, with sambal oelek, or sriracha sauce, if desired.

Steps:

• Soak the rice noodles in hot water to cover for about 30 minutes. Meanwhile, bring a pot of water to a boil. When the noodles are soft, drain them and then immerse them in the boiling water for about 30 seconds. Drain and rinse.
• Heat the oil in a deep skillet (preferably nonstick) over medium-high heat. Add the garlic and chilies and cook about 30 seconds, stirring. Raise the heat to high, add the noodles and sugar and toss to coat. Season with salt and pepper.
• When the noodles are hot, add the nam pla and lime. Taste and adjust seasonings, then stir in the basil or mint and serve.