If you like trying different types of noodles, then this dish is for you. Inherited from the Chinese dish: "Chow Fun Noodles", this rice noodle recipe calls for the same wide, flat rice noodles, except the Thai version includes galangal (or ginger), fish sauce, and fresh Thai or sweet basil. Buy the noodles fresh in the cooler at your local Asian store (some grocery stores sell them too). With its mild and savory sauce, this rice noodle recipe is comfort food at its Thai best!
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- 1 package fresh wide flat rice noodles ("sen yai")
- 3 cups vegetable or vegetarian chicken broth (or chicken broth if non-vegetarian)
- 2 heaping tsp. arrowroot or cornstarch powder dissolved in 4 Tbsp. water
- 3 cloves garlic, minced
- 1 thumb-size piece galangal (or ginger), grated or sliced finely into small pieces
- 1 head broccoli cut into florets
- 3-5 shiitake mushrooms, sliced thinly
- 1 large carrot, sliced
- approx. 1 cup cauliflower florets
- approx. 1 cup bok choy, or Asian cabbage sliced into square pieces
- 5 Tbsp. soy sauce (use wheat-free soy sauce or tamari for gluten-free diets)
- 1 Tbsp. vegetarian fish sauce (or regular fish sauce if non-vegetarian)
- 1/2 pkg. firm tofu, cut into bite-size cubes (or if non-vegetarian, 1 cooked chicken breast, sliced)
- oil for stir-frying
- 1/2 cup fresh basil leaves, roughly chopped if large
- optional: Nam Prik Pao chili sauce served on the side (see below for homemade recipe)
Preparation:
- Allow rice noodles to come to room temperature, then separate them, pulling them apart by hand. Note: Don't worry if some stick together or break, as they will still taste good.
- Place 1 to 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add the noodles as well as 3 Tbsp of soy sauce. Stir-fry. When the wok/pan becomes dry, add the fish sauce. Continue stir-frying until noodles soften (1-2 minutes). Slide noodles onto a large serving platter and place in a warm oven until needed.
- To make the savory sauce, place broth in a pot over high heat and bring to the boil. Add 1 Tbsp. soy sauce plus the arrowroot or cornstarch powder. Reduce heat to medium, stirring until broth thickens. (Note: This sauce should be the consistency of gravy, or slightly thinner. If needed, add a little more cornstarch/arrowroot until desired thickness is reached.)
- Turn down the heat to minimum. Now taste test the sauce. If not salty enough, add a splash of soy or [vegetarian] fish sauce. If too salty, add a squeeze of lime. Leave sauce on minimum heat to keep warm.
- In your wok/frying pan, add 1-2 Tbsp. oil plus the garlic, galangal (or ginger), mushrooms, carrot, cauliflower, and tofu (or chicken, if using). Stir-fry for 1-2 minutes, or until vegetables soften. (Stir-frying Tip: when wok/pan gets dry, add a little water, broth, or white cooking wine.
- Add the broccoli and bok choy or cabbage, plus 1 Tbsp. soy sauce, and continue stir-frying 1 minute, or until broccoli turns bright green.
- To assemble the dish, remove noodles from oven. Pour the sauce over (the sauce should pretty well smother the noodles). Top with the stir-fried vegetables and a sprinkling of basil leaves. Serve with Thai chili sauce, either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe (optional). ENJOY!
