By Ken Hom
Here is another Thai dish that has ‘classic South China’ written all over it. And that is fine: add a few native touches and, voila!, a savoury and satisfying dish popular throughout Thailand.
Soak the rice noodles in a bowl of warm water for 20 minutes. Drain them in a colander or sieve.
If you are using Chinese broccoli, cut into 2.5 cm (1 in) pieces. If you are using ordinary broccoli