This is one of my favourite Thai street food dishes, if not my favourite, I think it’s the one I order the most often and that’s probably why it’s not something I usually make at home. If you’re not in Thailand surrounded by street stalls then you probably need to know how to make it yourself so here goes. The recipe is for one serving and I suggest you make individual servings, at least to start with and don’t try to make more than a couple of servings at a time as the noodles will probably stick together unless you are an expert.
So what do you need?
- 200g fresh fat rice noodles (sen yai)
- 100g greens asian kale (pak kanna)
- 60g mushrooms
- 2 cloves of garlic crushed
- 1 free-range egg
- 2tbsp. vegetable oil
- 1 1/2 tbsp. light soy sauce
- 1/2 tbsp. dark soy sauce
- 1 tsp. brown sugar
- Chilli powder
- White pepper
- Fresh large chilli in vinegar / a slice of lime
So what do you do?
Start by preparing everything as when you cook you will have to work quick. Slice up the greens and mushrooms, measure out the soy sauces and sugar, and separate the noodles. Once you get the hang of it you won’t need to measure things exactly.
Heat the oil in a wok and add the garlic and mushrooms and stir fry until they begin to cook and the garlic goes golden. Next break in the egg and give it a quick stir around, you don’t want to cook it too much or break it up into small pieces. Then add the noodles soy sauces and sugar, quickly stir fry so the noodles get coated in the soy sauce then add the greens. Cook quickly stirring all the time so the noodles don’t stick until the greens are just cooked, this will depend on how powerful your gas is, at the street stalls it takes no time. Sprinkle over some pepper and serve. It’s great spiced up a bit with chilli powder and something to cut through the oil, big chillis sliced in vinegar or a squeeze of lime.