Stir Fried Wide Rice Noodles
Marinade:
3 to 5 cloves garlic, minced
1 medium egg, beaten
1 tablespoon cornstarch or Sinew
1 tablespoon rice wine
1 tablespoon fish sauce
3 tablespoons sweet dark soy sauce
2 tablespoons oyster sauce
1 tablespoon palm sugar
1 teaspoon sesame oil
1 teaspoon freshly ground black pepper
1 tablespoon freshly ground ginger
1 tablespoon chopped green onions
1 tablespoon chopped shallots or small red or purple onions
1 tablespoon thinly sliced Thai chile peppers, optional
Slice about 8 ounces of beef paper thin and marinade the beef in the marinade for about an hour.
marinaded beef from above
8 ounces fresh wide rice noodles, if available
1 tablespoon fish sauce
1 tablespoon palm sugar
2 tablespoons oyster sauce
2 tablespoons sweet dark soy sauce
1 cup broccoli florets
1/2 cup coconut milk, optional
Condiments:
nam pla prik
Put 2/3 of a cup of Thai chile peppers in a 1 pint jar and fill with fish sauce. Seal and keep for a week before using.
Prik dong
Put 2/3 of a cup of Thai chile peppers in a 1 pint jar and fill with white rice vinegar.
Prik si-iew wan
Put 2/3 of a cup of jalapeno peppers in a 1 pint jar and fill with sweet dark soy sauce.
Kratiem dong
Peel and slice 2/3 of a cup of garlic, place it in the 1 pint jar, add 1 teaspoon of palm sugar and one teaspoon of salt and half a teaspoon of MSG; optional but recommended and topped up with white rice vinegar.
Khing ki mao
Julienne 2/3 of a cup of fresh ginger. Place in the 1 pint jar. Add half a cup of whiskey; rice whiskey if available. Add 1/2 cup white rice vinegar and fill up the jar with fish sauce.
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