Muslim-Style Rice Noodles with Beef and Tamarind

Name: Muslim-Style Rice Noodles with Beef and Tamarind (Kwaytiow Is-Sa-Lahm)
Yield: Serves 4
Cuisine: Thailand
Ingredients: ½ cup unsweetened coconut milk; 2 cups bite-size pieces Chinese broccoli or big bite-size pieces of collard greens or spinach leaves; 2 teaspoons coarsely ground dried red chili flakes; ½ cup water; ¼ cup tamarind liquid or Indian-style tamarind chutney, or 2 tablespoons white vinegar mixed with 1 tablespoon soy sauce and 1 tablespoon sugar; ¼ pound dried rice noodles, or ½ pound fresh rice noodles, fettucine width; 3 tablespoons coarsely chopped shallots; 1 tablespoon molasses, honey, or brown sugar; 2 tablespoons sugar; 1 tablespoon dark soy sauce or soy sauce; ½ pound boneless beef, such as tri-tip or flank steak, thinly sliced crosswise into 2-inch strips; ¼ cup fish sauce

Kwaytiow Is-Sa-Lahm

Preparation info

Serves
4

Difficulty
Medium

Appears in

Quick & Easy Thai

By Nancie McDermott

Published 2004

About

I learned this fabulous noodle dish from Ms. Nongkran Daks, cooking teacher, author of Thai Noodles and Snacks, and chef-owner of the acclaimed Thai Basil Restaurant, near Dulles Airport in Chantilly, Virginia. In this unusual southern-Thai specialty, coconut milk mellows the sweet-tart edge of tamarind, and the deep rich flavor and color of dark soy sauce play off the vivid green of Chinese broccoli. You could use fresh soft rice noodles cut into big fat ribbons if you hav

Ingredients

Asia
Thailand
Noodles
South East Asia

Ingredients

Method