In Thailand noodles are usually served at lunch. Busy vendors sell delicious noodle dishes on the streets all over Thailand. The noodles are not cut because long noodles are a sign of good luck. Noodles made of rice are popular in Thailand and can be added to soups or to stir-fried, steamed, or simmered dishes, including curries. Very thin egg noodles are also eaten, as are cellophane noodles, which are made from mung beans. Noodles provide the something soft and something bland that balance the crunchy and/or spicy foods in the Thai kitchen.
3 dried black mushrooms
1 1/2 tsp. cornstarch
1/4 c. chicken broth or water
3 tbsp. vegetable oil
1 lb. beef sirloin tip, thinly sliced
1/2 medium onion, peeled and thinly sliced
1 clove garlic, finely chopped
2 c. fresh broccoli, chopped, or 2 c.
frozen chopped broccoli, thawed
1 tsp. soy sauce
1 tsp. fish sauce
1/8 tsp. pepper
hot rice noodles, or egg noodles to serve 4
1. In a small bowl, soak black mushrooms in hot water for 15 minutes. Drain well in a colander and shred, discarding the stems.
2. In another small bowl, stir together cornstarch and broth. Set aside.
3. In a large skillet or wok, heat 2 tbsp. oil over high heat for 1 minute. Add meat and cook, stirring constantly, for 2 to 3 minutes, or until beef is tender and nearly all brown. Place meat in a bowl and set aside.
4. Wash skillet or wok and dry thoroughly. Heat 1 tbsp. oil in wok over high heat for 1 minute. Add onion and garlic and cook, stirring constantly, for 2 minutes until nearly tender.
5. Add broccoli and stir well. Stir cornstarch-broth mixture and add to vegetables. Cover, reduce heat to low, and simmer for 2 to 3 minutes, or until broccoli is crisp-tender.
6. Add mushrooms, soy sauce, fish sauce, pepper, and meat. Cook, stirring frequently, for 1 to 2 minutes, or until heated through.
7. Serve hot with noodles.
Preparation time: 15 to 20 minutes
Cooking time: 15 minutes