This pairing of two kinds of noodles, thin rice vermicelli and wide, thick “kway teow” has a symphony of textures and flavors that awaken the palate. It’s the favorite noodle dish of my wife, Esther, who longs for it since she immigrated from Malaysia. Charred resilient fine threads of rice noodle in silken garlic sauce provide a bed for brilliant jade greens and tender prawns.
“Wok hay,” the smoky “breath of the wok” flavor (see sidebar) prized in Asian cookery, is an essential component of this dish. So keep those flames up high. This stir-fry process moves quickly, so get organized. Read the method before starting, so you’ll know where you’re going. Serve the dish with pickled green chilies.
© 2008 Robert Danhi. All rights reserved.