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Rice Flakes with Pork (Sen Kawae-Chap Pad Moo)
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Source: Pojanee p. 118
| 1 lb. | rice flake noodles |
| 5-6 cloves | garlic |
| 1/4 cup | vegetable oil |
| 2 | fresh green chili peppers, seeded, thinly sliced |
| 1/4 cup | vinegar |
| 1 tablespoon | Chinese five spice powder |
| 1 lb. | boneless pork loin, cut into bite-sized pieces |
| 4 | hard-cooked eggs, peeled |
| 2 | cilantro stems, with roots, finely chopped |
| 2 tablespoons | fish sauce |
| 2 tablespoons | black soy sauce |
| 1/4 cup | sugar |
| 2 cakes | firm tofu, cut into 1/2"cubes |
In a large pot, bring to boil 10 cups water. Add noodles and boil 10 minutes. Drain and rinse with cold water, set aside. In a skillet heat 2 tablespoons of oil, saute garlic. Pour garlic oil into a small bowl and set aside for use as a condiment for serving.
In another small bowl, mix chili peppers and vinegar. Set aside.
In large pot, heat remaining oil, and stir in five spice powder. Add pork, eggs, cilantro, and cook over low heat for 5 minutes, stirring to coat. Add 5 cups water,raise heat, and bring to boil. Stir in fish sauce, black soy sauce, and sugar. Add bean curd, cover and simmer 15-20 minutes. Remove eggs, slice into quaters. Return to pot. Add noodles. Cook 5 minutes. Serve in large bowls, accompanied by garlic in oil and chilis in vinegar.
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