Thai noodles & ground beef
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Frsh rice noodle sheets or |
| 8 | ounces | Dried rice fla |
| 6½ | ounce | Grnd bf (at least 80% lean) |
| 1 | tablespoon | Chopped garlic |
| 1 | tablespoon | Thai dark thick soy -- sauce |
| (See Aew Dum) | ||
| 1 | tablespoon | Indian curry powder |
| 1 | tablespoon | Salted lettuce (Tung Chai) |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Fish sauce (Nam Pla) |
| 1 | tablespoon | Tapioca or corn starch |
| ½ | cup | Oil |
| 1½ | cup | Chicken stock -- cooled |
| ½ | teaspoon | Ground white pepper |
| ¼ | cup | Chopped green onions |
| Romaine lettuce leaves -- | ||
| Washed and dried, cu | ||
| Into bite-sized pces | ||
Directions
*GUA TEAW NUA SUB Cut noodles into 1" wide and 4" long strips. If using dried noodles, bring a pot of water to a rapid boil and drop the noodles in. Boil until soft, drain and rinse with cold water.
Stir-fry noodles in ⅔ oil and soy sauce over medium heat for 1 min.
or until the noodles are well coated with soy sauce. Arrange desired amount of lettuce leaves in serving plates. Place noodles on top and set aside. Add the remaining oil and fry garlic until golden brown.
Add ground beef and cook over medium-high heat until done. Add sugar, fish sauce, ground pepper, curry powder and salted lettuce. Stir well. Dissolve tapioca starch in chicken stock and pour into the ground beef. Cook until the liquid become gravy-like and bubbly.
Remove from heat and spoon over the noodles. Sprinkle green onions serve. Makes about 4 servings. From Gail Shimizu. MM:MK VMXV03A.
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