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2 to 4
Medium
Published 2004
This classic Thai lunchtime choice is traditionally made with wide, soft ribbons of fresh rice noodles called kwaytiow sen-yai. Here in North Carolina, I use the widest dried rice noodles I can find. They look like a brittle, white cousin of fettucine, but thin ones work fine as well, and both widths soften up nicely as they soak and then cook. You can substitute 1 pound of fresh, soft rice noodles, adding them to the hot pan right after you’ve cooked the greens, and cooking them only 1 min