Rice noodles with beef and Chinese broccoli gravy (Rat na nuea) from Simple Thai Food: Classic Recipes from the Thai Home Kitchen (page 128) by Leela Punyaratabandhu

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vinegar with pickled chiles (Nam som phrik dong)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute regular broccoli for Chinese broccoli, and cornstarch for tapioca starch.

  • bernalgirl on January 19, 2023

    I followed the recipe except I used flowering cauliflower because that’s what I had, and wheat noodles, because my kids don’t like rice noodles, and cut the stock and corn starch by 1/3 based on the comments. We loved this recipe. Yes there is a lot of gravy but it thickens nicely and is full of flavor. I’ll make this again and try to get my kids on the wide rice noodle boat.

  • twoyolks on March 08, 2018

    This was really soupy. I liked the beef the best. The rest was simply okay.

  • Lovestocook on December 17, 2015

    Really enjoyed this. Reduced the stock and cornflour (used instead of cornstarch) by 1/3 and still way too much liquid. Really flavourful gravy though and very tender beef.

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