Name: Soy Sauce Noodles with Beef and Greens (Kwaytiow Paht Si-Yu)
Yield: Serves 2 to 4
Cuisine: Thailand
Ingredients: 5 cups loosely packed fresh spinach leaves, or 4 cups collard greens cut in big bite-sized pieces, or 3 cups broccoli florets; 1 tablespoon coarsely chopped garlic; ¼ to ½ cup water or chicken broth, as needed to cook the collard greens or broccoli, if using, and the noodles; ½ pound boneless beef, such as tri-tip, flank steak, or rib eye, thinly sliced crosswise into 2-inch strips; 2 eggs, lightly beaten; 3 tablespoons vegetable oil; 1 tablespoon molasses, honey, or brown sugar; 2 tablespoons dark soy sauce; 3 tablespoons fish sauce; ½ pound dried rice noodles, fettucine or linguine width; ½ teaspoon freshly ground pepper; ½ teaspoon salt

Preparation info

Serves
2 to 4

Difficulty
Medium

Appears in

Quick & Easy Thai

By Nancie McDermott

Published 2004

About

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