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; ½ pound boneless beef, such as tri-tip or flank steak, thinly sliced crosswise into 2-inch strips; 2 teaspoons coarsely ground dried red chili flakes; ½ cup water; 1 tablespoon molasses, honey, or brown sugar; 3 tablespoons coarsely chopped shallots; 1 tablespoon molasses, honey, or brown sugar; 1 tablespoon molasses, honey, or brown sugar; 2 cups bite-size pieces Chinese broccoli or big bite-size pieces of collard greens or spinach leaves; 2 cups bite-size pieces Chinese broccoli or big bite-size pieces of collard greens or spinach leaves; 2 cups bite-size pieces Chinese broccoli or big bite-size pieces of collard greens or spinach leaves; ½ pound boneless beef, such as tri-tip or flank steak, thinly sliced crosswise into 2-inch strips; ½ pound boneless beef, such as tri-tip or flank steak, thinly sliced crosswise into 2-inch strips; ¼ cup fish sauce; ¼ pound dried rice noodles, or ½ pound fresh rice noodles, fettucine width; ¼ pound dried rice noodles, or ½ pound fresh rice noodles, fettucine width; 1 tablespoon dark soy sauce or soy sauce; 1 tablespoon dark soy sauce or soy sauce; 2 tablespoons sugar; 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 cup tamarind liquid or Indian-style tamarind chutney, or 2 tablespoons white vinegar mixed with 1 tablespoon soy sauce and 1 tablespoon sugar; 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 cup tamarind liquid or Indian-style tamarind chutney, or 2 tablespoons white vinegar mixed with 1 tablespoon soy sauce and 1 tablespoon sugar; ¼ cup tamarind liquid or Indian-style tamarind chutney, or 2 tablespoons white vinegar mixed with 1 tablespoon soy sauce and 1 tablespoon sugar

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 coul

Ingredients

Asia
Thailand
South East Asia
Noodles

Ingredients

Method