Delicious thick soybean sauce with flat rice noodles topped with extra chilli flakes and fish sauce.
A lunch break in Thailand often includes this dish wherever you go. It is a very popular street food which is prepared in advance and keeps hot in a large wok until a customer makes an order.
The soybean sauce involves pork and vegetable stock cooked in Thai herbs for hours. After straining, the broth is flavoured with a couple of different types of soy sauce and soy bean paste. Then it is thicken with tapioca flour.
There are normally a few options of meat and types of noodles to choose from. Chicken or pork are popular. There are arrays of fresh noodles to choose from: wide, medium, thin rice noodles ;
mung bean vermicelli; egg noodles, crispy or soft.
As fresh noodles are not readily available to many people here, dry rice stick works pretty well. Fresh egg noodles in supermarkets are very good too.
300 gm chicken/pork/ turkey breasts slice in strips
400 gm of dry rice noodles
3 cloves of garlic
4 cups of chicken stock
2 tsp dark miso paste or Thai soy bean sauce ( I prefer Japanese miso paste)
3 tbsp light soy sauce
2 tsp sugar
2 tsp sesame oil
1 tbsp plain flour
2 heads of pak choi blanched
Marinade the chicken in a clove of minced garlic, 2 tbsp of light soy sauce, freshly ground black pepper. Leave it in fridge for 15-30 minutes. Longer if time allows.
Soak rice sticks in tap- hot water for 15 minutes then blanch it hot boiling water for 2 minutes then drain well. Sprinkle a splash of sesame oil on it to prevent it from sticking.
For the soy bean sauce
In a wok, heat 2 tbsp of oil on medium heat. Add 2 minced garlic cloves. Once it's fragrant not brown, add the marinated chicken. Stir fry until cook through.
Add the stock, both types of soy sauce and sugar. Mix well.
In a small bowl, mix miso paste with a couple spoons of the sauce from the wok until the miso paste dissolves. Then add it back into the wok. Mix well.
In another small bowl, mix the flour with water then add to the wok to thick the sauce. Cook for 5 minute on medium-high heat. Check the seasoning.
To serve, divide noodles and Pak choi into 4 bowls, spoon over the soy bean sauce. See the vdo above.