Rice noodles with five-spice pork-tofu sauce (Kuai tiao lot) from Bangkok: Recipes and Stories from the Heart of Thailand (page 200) by Leela Punyaratabandhu

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Notes about this recipe

  • meggan on January 28, 2025

    I find the fresh wide noodles difficult to cook without making them mushy. I like the idea of this recipe but my execution wasn't great. It is easy to overcook the pork and I did not have the preserved radishes and pork cracklings. The flavor is ok but probably could have used these extra ingredients.

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