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Rice noodles braised in a gravy (Rad nah) ก๋วยเตี่ยวราดหน้า
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Source: One plate meals p.21
| 1 lb | rice noodles |
| Oil | |
| 11 oz (300 grams) | beef fillet, thin slices |
| 1 lb | young tops Chinese kale |
| 2 tablespoons | fermented soybean sauce |
| 1 tablespoon | dark soy sauce |
| 10 cloves | garlic |
| 2 ounce | cassava flour |
| sugar | |
| fish sauce | |
| ground white pepper | |
| Water |
Stir fry noodles in dark soy until thoroughly mixed through. Remove from heat, arrange on plates. Peel garlic, chop finely. Stir-fry in oil until lightly golden. Add beef, cook until no longer pink. Add soybean sauce, water, heat to boiling over moderate heat. Add kale, sugar, fish sauce. Add flour and water. Pour over noodles.
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