Sometimes called, 'Kway-tiao Lad na', 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 Flat, River-rice Noodles, or 'Kuay-tiao sen yai', and Vegetables, are the same. Most times, you may have a serving of rice with it.
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)
Ingredients:
1 kg x Flat, Kuay-Tiao sen yai Noodles - slice 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 x tsps Light Soy Sauce
2 x tspns White Sugar
4 x tbsps Cornflour
5 x cups Water - (1 for the Cornflour and 4 for the soup)
2 x cloves Garlic- crushed
2 x tspns Cooking oil - Canola Oil
Salt is not used, though some Cracked Black Pepper may 'spice' it up - Optional.
Method:
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'.
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