Stir fried Chicken Noodles - not your Pad Thai

Kuay Tiew Kuo Kai  is not your "Pad Thai" and they are not related, but they are similar.  And very simple and very  quick to prepare too.

Recipe can be found at http://www.khiewchanta.com/archives/noodle-dishes/

40 gms Chicken Breast
50 gms Flat Rice Noodles
1 Egg
2 Tablespoons Fish Sauce
2 Tablespoons Light Soy Sauce
3 Garlic Cloves
1/2 Teaspoon Sugar
1/4 Teaspoon White Pepper
1 Tablespoon Chopped Spring Onions
1 Tablespoon Chopped Coriander Leaves
                                                                                    1 Tablespoon Oil


 Preparation:
1. Soak the rice noodle in warm water for 15 minutes to soften them.
2. Clean the chicken and chop into bite sized strips.
3. Peel and chop the garlic. Fry in the frying pan for a few seconds just to release the garlic smell.
4. Add the chicken and fry for 3 minutes until cooked.
5. Add the egg and the noodles and stir fry for 1 minute.
6. Add the fish sauce, light soy sauce, sugar, white pepper spring onions and coriander and stir fry for 1 minute more.

Instead of chicken, you can substitute with tentacles of octopus which will give it a crunchy feel to the dish.  If vegetarian, substitute chicken with firm tofu.

Enjoy

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