Charred rice noodles and chicken with thickened 'gravy' (Raat nar gai) from Thai Street Food by David Thompson

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Notes about this recipe

  • metacritic on December 08, 2021

    I positively love this dish. It's easier prep than pad see ew and at least as flavorsome. The thickened 'gravy,' uses a tapioca starch slurry. I used corn starch as that's what I had on hand and it worked perfectly. The dish is heightened by the vinegar chili side and the roasted ground chilis. I think the former is mandatory, the latter really desirable.

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