🇹🇭 Thailand recipe
Boat Noodles
Kuay Teow Reua, or boat noodles, originated from vendors selling from boats along Bangkok's canals. The intensely flavored broth is dark, complex, and aromatic, simmered with a blend of herbs and spices. Traditionally served in small bowls, the rich soup is loaded with tender beef and noodles.
Prep20 mins
Cook1 hr 30 mins
Serves4
Difficultyhard
Ingredients
- 300g beef brisket or chuck, sliced thinly
- 200g thin rice noodles (sen lek or sen mee)
- 1 liter beef stock
- 2 tablespoons dark soy sauce
- 2 tablespoons soy sauce
- 1 tablespoon fermented bean curd (tao hoo yee)
- 1 tablespoon Thai black soy sauce (see ew dam)
- 2 star anise
- 1 cinnamon stick
- 3 cloves garlic, smashed
- 2 stalks lemongrass, bruised
- 8 slices galangal
- 3 cilantro roots (or 6 cilantro stems), bruised
- 1 teaspoon coriander seeds, toasted
- 1 tablespoon sugar
- 100g bean sprouts, morning glory, and Chinese celery for serving
- Fried garlic and crushed peanuts for garnish
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 340
- Protein
- 20 g
- Carbs
- 36 g
- Fat
- 12 g
