Phat Kuaytiaw Raat Naa Muu (Stir-Fried White Noodles with Pork)

Made this Phat Kuaytiaw Raat Naa Muu (Stir-Fried White Noodles with Pork) for lunch last week. We call this white noodles Kuay teow over here in Malaysia, and I am surprised that it is called the same in Thai. I cooked kuay teow very often, but have never added in Kai Lan before. And from what I've seen and read from various Thai recipes for fried Kuaytiaw, Kai Lan is the veggie that is frequently used for this noodle dish.

The kuaytiaw looks like "chee cheong fun" in the photos! 

An easy meal to make, cooked in just minutes. The kuaytiaw is first seasoned with a little light soy sauce while separating the noodle pieces and they are stir-fried in a little oil until they are beginning to brown a little. Remove to a serving plate.Then the sauce is cooked and poured over the kuaytiaw, serve immediately, with some seasoning condiment.

Nam Jim Aahaan Thaleh (Garlic and Chilli Sauce)

This is quite delicious! The sauce uses yellow bean paste, oyster sauce, light soy sauce, sugar, tapioca flour and water, which are all mixed until smooth. Sliced pork fillet is stir-fried with some garlic until cooked about 3-4 minutes, then Kai Lan is added in, followed by the sauce. Stir everything to combine, adjust the seasoning and pour the sauce mixture over the pre-fried kuaytiaw. Serve hot and enjoy.

Phat Kuaytiaw Raat Naa Muu (Stir-Fried White Noodles with Pork)
(adapted from "Food of Thailand")
2 teaspoons oyster sauce
6 teaspoons light soy sauce
1 teaspoon sugar
2 teaspoons yellow bean sauce
1 tablespoon tapioca flour
450gm (1 lb) wide fresh flat rice noodles
4 tablespoons vegetable oil
4-5 garlic cloves, finely chopped
225gm (8 oz) pork or chicken fillet, finely sliced
175gm (6 oz) Chinese Kale, cut into 1 inch pieces, leaves separated
ground white pepper, for sprinkling

1. Mix the oyster sauce, 4 teaspoons of the light soy sauce, sugar, yellow bean sauce and tapioca flour with 125ml (1/2 cup) water in a bowl.
2. Put the noodles in a bowl with 2 teaspoons of the soy sauce and rub the sauce through the noodles, separating them out as you do so.
3. Heat 2 tablespoons oil in a wok or frying pan over a medium heat and stir-fry the noodles for 4 to 5 minutes or until the noodles are browning at the edges and beginning to stick. Keep them warm on a serving plate.
4. Heat the remaining oil in a wok or frying pan and stir-fry the garlic over a medium heat until light brown. Add the pork and stir-fry for 2 to 3 minutes or until the meat is cooked. Add the stalks of Chinese kale and stir-fry for 1 to 2 minutes. Add the sauce mixture and the top leaves and stir together for another minute or so. Taste and adjust the seasoning if necessary.
5. Spoon the pork and Chinese kale on top of the noodles and sprinkle with white pepper. Serve the seasoning ingredients in small bowls on the side, for adjusting the flavour.

Seasoning :
Naam Jim Aahaan Thaleh (Garlic and Chilli Sauce)
4 garlic cloves, finely chopped
3 bird's eye chillies, mixed red and green, stems removed, lightly crushed
2 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon sugar

Mix all the ingredients together in a small bowl. The sauce can be stored in a jar in the refrigerator for several weeks.

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