Stir-fried Rice Noodles with Beef and Broccoli

Preparation info
  • Serves


    • Difficulty


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.


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


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