Rice noodles and pork with thickened "gravy" (Raat nar muu) from Thai Food (page 566) by David Thompson

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Notes about this recipe

  • Stephenn31 on January 02, 2025

    Turned out well

  • metacritic on February 03, 2021

    This was a terrific dish. Perhaps the quality of the broth makes a difference. As it happens, all I had was beef broth from the Gjelina recipe, so that's what I used. I simply loved this dish and rank it among my favorite noodle recipes I've tried. It absolutely needs the vinegar soaked chilies and toasted chili powder to give it some heat. I borrowed a trick that I found in Thai Street Food, which is to steam the rice noodles, rather than boil them, before stir frying. That worked like a charm and I'll do it again and again with fresh wide rice noodles.

  • twoyolks on January 10, 2017

    This was very flavorful and very good. The sweet soy sauce added a bit of sweetness. I would use more pork and more broccoli in the future as there was enough sauce for noodles for two but not enough meat or vegetable.

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