Crispy angel hair rice noodles with beef and Chinese broccoli stalks (Sen mi krop rat na nuea) from Bangkok: Recipes and Stories from the Heart of Thailand (page 255) by Leela Punyaratabandhu

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Notes about this recipe

  • Stephenn31 on December 10, 2022

    The noodles should be broken into small pieces before frying, and they’ll be ready when puffed and golden. I didn’t break down the dry noodles enough because I was worried they would break into too small pieces and be a mess - so the noodles were too hard even after golden to eat, but the little shards that puffed up were delicious with the sauce

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