Here is a typical Thai street-stall favourite: stir-fried beef mixed with vegetables and then paired with blanched egg noodles; the ensemble is then tossed, garnished and served piping hot. The technique and basic ingredients are very Chinese but the blending of spices and seasonings make this truly Thai.
This is a quick, easy, nutritious and very satisfying dish.
Cook the noodles by boiling them for 3–5 minutes in a pot of boiling water. Drain and plunge them into cold water. Drain thoroughly and toss them in
Put the beef in the freezing compartment of the refrigerator for 20 minutes. This will allow the meat to harden slightly for easier cutting. Then cut it into thin slices
Slice the baby corn in half, lengthways. Core the red pepper and cut into
Heat a wok or large frying pan until it is hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry for 3 minutes or until lightly browned. Remove them and drain well in a stainless-steel colander set inside a bowl, leaving about
Reheat the wok over a high heat until it is hot. Add the onion and garlic and stir-fry for 1 minute. Then add the spring onions, baby corn and red peppers and continue to stir-fry for 1 minute. Now add the chicken stock, the remaining soy sauce, fish sauce and
© 2001 Ken Hom. All rights reserved.