Stir-fried thick noodles with pork

Name: Stir-fried thick noodles with pork
Cuisine: Thai
Ingredients: 1 teaspoon Demerara or palm sugar; 1 teaspoon Demerara or palm sugar; 450 g/1 lb cooked, thick, flat rice noodles mixed with 2 teaspoons soy sauce; 1 tablespoon cornflour; 4 garlic cloves, peeled and finely chopped; 450 g/1 lb cooked, thick, flat rice noodles mixed with 2 teaspoons soy sauce; 175 g/6 oz pak choi, cut into 2.5 cm/ 1 inch chunks; 250 g/9 oz fillet of pork, finely sliced; 1 dessertspoon oyster sauce; 1 dessertspoon light soy sauce; 1 dessertspoon yellow bean sauce; vegetable oil, for frying; 2 large, fresh red chillies, deseeded and finely chopped; 3 tablespoons Thai fish sauce (nam pla); 3 tablespoons Thai fish sauce (nam pla); 1 tablespoon chilli sauce; 3 tablespoons white caster sugar; 3 tablespoons rice vinegar

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

1 dessertspoon oyster sauce
1 dessertspoon yellow bean sauce
1

Asia
Thailand
Pasta

Method

First, in a small bowl, mix all the ingredients for the seasoning sauce, stir well and set aside.
In a small bowl, mix the oyster, yellow bean and soy sauces with the sugar, cornflour and 2 tablespoons of water and set aside.
Heat some oil in a wok or heavy-b