Lard-Na Noodles

Serves: 4
Total Calories: 789


1 tablespoon olive oil
1 1/4 pounds fresh rice noodles cut into 1 inch wide strips
1 teaspoon Thai fish sauce
1 teaspoon Thai sweet black bean sauce
2 tablespoons olive oil
16 medium shrimp (21 to 25 per pound) shelled and deveined or 8 ounces sliced uncooked beeef, chicken, or pork
12 ounces broccoli florets (about 1 3/4 pounds before trimming)
1 1/2 teaspoons finely chopped garlic
2 teaspoons Thai or Chinese bean condiment
3 cups Chicken Stock
2 tablespoons Thai fish sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 teaspoon white pepper
1/2 teaspoon crushed red pepper or cayenne pepper
1 1/2 tablespoons all purpose flour mixed with 1/4 cup cold water


Heat 1 tablespoon olive oil in a large skillet over high heat. Add noodles and sauté 2 minutes. Add 1 teaspoon fish sauce and black bean sauce and sauté 1 minute longer. Transfer to a large serving bowl and set aside.

Heat 2 tablespoons olive oil in a large skillet over high heat. Add shrimp, broccoli, garlic, and bean condiment and sauté 1 ½ minutes. Add stock, 2 tablespoons fish sauce, oyster sauce, vinegar, white pepper, and red pepper and bring to boil. Slowly add flour/water mixture, stirring constantly to prevent lumps, and return to boil. Pour mixture over cooked noodles and serve.

Nutritional Facts:

Serves: 4
Total Calories: 789
Calories from Fat: 215

This Lard-Na Noodles recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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