Stir-fried Rice Noodles with Beef and Broccoli

Name: Stir-fried Rice Noodles with Beef and Broccoli
Yield: Serves 4
Cuisine: Thailand
Ingredients: 1 teaspoon Shaoxing rice wine or dry sherry; 2 teaspoons plus 1 tablespoon light soy sauce; 450 g (1 lb) lean beef steak; 450 g (1 lb) Chinese broccoli or ordinary broccoli; 225 g (8 oz) wide dried rice noodles; 2 tablespoons fish sauce; 2 eggs, beaten; 3 tablespoons groundnut (peanut) oil; 1 teaspoon cornflour; 1 teaspoon sesame oil; 3 tablespoons roasted peanuts, crushed; 1 teaspoon chilli flakes or powder; 1 teaspoon sugar; 3 tablespoons oyster sauce; 1 tablespoon groundnut (peanut) oil; 3 tablespoons coarsely chopped garlic

Preparation info

Serves
4

Difficulty
Medium

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

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.

Ingredients

225 g (8 oz) wide dried rice noodles
450 g (1

Asia
Thailand
Dinner
South East Asia
Spicy

Method

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