|
Saturday, 02 June 2007 |
- 120 ml Vegetable oil
- 300 gm Flat rice noodles (kweteo)
- 1 tsp Black soya sauce
- 2 tblsp Garlic, crushed
- 200 gm Chicken breast, sliced
- 2 tblsp White soya sauce
- 2 tblsp Sugar
- 1 tsp Ground white pepper
- 6 cups Chicken stock
- 400 gm Kale, cut into 40mm pieces
- 2 tblsp Cornflour mixed with a little water
 Heat the oil in a wok and fry the noodles lightly. Add the black soya sauce and stir fry for another minute and then remove.
Move the oil to a pot, add the garlic and chicken and fry lightly. Add the white soya sauce, sugar, white pepper and chicken stock. Bring to the boil and simmer for 5 minutes. Add the kale, bring back to the boil and add the cornflour to thicken. Boil for two minutes, stirring continuously, and then pour over the noodles on a plate. |
Thai Noodle Dishes 
