Ingredients
- 450 g flat, wide rice noodles
- 6-8 cloves garlic
- 1-5 Thai chilies, to taste
- 250 g Pork (instead you can use prawns, chicken or squid)
- 10 pcs baby corn, cut each into 3
- 4 stalks Chinese broccoli, cut into 2 inch lengths
- 4 tablespoons base stir fry sauce
- 2 teaspoon black soy sauce
- 3 teaspoon sugar
- 1 cup holy basil leaves
Base Stir Fry Sauce
- ½ cup oyster sauce
- 4 tablespoon light soy sauce
- 2 tablespoons Golden Mountain or Maggi
- 4 teaspoons fish sauce
Vegetarian Base Stir Fry Sauce
- ½ cup light soy sauce
- 4 tablespoon Golden Mountain or Maggi
How to Make It
- Mix the base stir-fry sauce and put aside in a small bowl. It will keep in the fridge for many weeks if you put it in a sealed container. It’s great to use with stir fries and fried rice.
- Crush the garlic and chilies in a mortar into a rough paste, make sure chilies are mashed up. Set aside.
- Have all ingredients prepared to cook because cooking is done fast in less than 5 minutes.
- Turn on the heat. Add 2 tablespoon of vegetable and tilt the pan to coat the bottom. Cook on a high heat. Add the chili and garlic mixture and stir until you get an aromatic garlic smell and the color is slightly brown.
- Add pork and cook until half way done. Add vegetables stir and toss until wilted. Add the noodles, sugar and base stir fry sauce, stir and toss together.
- Let the noodles absorb the sauce and flip once or twice before turning off the heat. Add the basil and toss the basil will cook from the residual heat and wilt.
- Serve with Standard Thai Condiments for noodles.
