Yen Ta Fo - Red Noodle

Yen Ta Fo, to me is an enigma.  I suspected that the dish has it roots from the Chinese immigrants, just like most of the the noodle dishes in Thailand.  Yes, even our claim-to-fame "Pad Thai".  I suspect any thing that has to with noodles, whether its egg noodles or fettuccine, it has its roots from China-let the scholars debate about it- I stand firm.  But, yen-ta-fo is not your ordinary noodle dish because of its red sauce.

You can have this dish with egg noodle, ramen noodles, rice noodles and even vermicelli (glass noodles).  I like it with egg noodle and lots of veggies.

For a detailed information about yen-ta-fo: http://www.facebook.com/pages/Yen-ta-fo/

And here is a good recipe for the dish:

Ingredients: For 1 servings

1 lb. rice noodles
2 1/2 chicken stock
50g. (1 1/5 oz.) dried cuttlefish, boiled
5 pork, boiled and sliced
6 fishballs or porkballs, boiled
5 slices of fried tofu (optional)
1 tbs. morning glory, cut into 2 inch long pieces, boiled
50g. (1 1/5 oz.) jelly fish, boiled
2 tsp. salted soybean paste
2 tsp. fish sauce
2 tsp. sugar
1 tsp. chilli powder
2 tsp. vinegar or lime juice
2 tsp. vegetable oil


Preparation:


1. Soak the rice noodles in warm water until tender. Boil for 3-5 minutes. Then, remove. Put vegetable oil over the noodles, and quickly stir so that the noodles will not stick together.

2. In a pot, boil the fish balls*, jelly fish*, morning glory (kang kong), and tofu with the chicken stock. Then season with salted soybean paste and sugar.

*fish balls can be substituted with barbecued pork
*jelly fish can be substituted with squid or shrimp

3. When serving, place the noodles in a serving dish and pour the soup over it. Season with fish sauce, sugar, chilli powder, and vinegar as desired.

Note : If you prefer dried "Yen Ta Fo", just exclude the chicken stock from the dish.

Courtesy of Thailand.com