Do you like Pad Thai? If you do, then you will love this wonderful and tasty dish. Kuay-Teow uses soft wide noodles and lots of sauce. At my home, I am constantly requested to make this for my guests.

INGREDIENTS

5 oz. rice square flake noodles
4 oz. ground pork
½ cup white onions (diced)
1/3 cup tomatoes (diced)
1/4 cup black soy sauce
1 cup chicken broth
3 tbsp. olive oil
1 tbsp. palm sugar

1 tbsp. fish sauce
2 tbsp. corn starch (mixed with 2 tbsp. of water)
2 tbsp. ketchup
2 tsp. yellow curry
1 pinch white pepper
1 pinch salt
2 each lettuce leaves


PREPARATION

1. Soak the rice flake noodles in a pot of warm water for a few minutes and then bring to a boil, adding a pinch of salt after it begins to boil. Then remove from the heat, rinse with cold water and place the noodles in a bowl.
2. Add the black soy sauce to the bowl of noodles, add 1 tbsp. olive oil and stir until thoroughly mixed. Remove the noodles and place on top of the lettuce leaves on a serving plate, and then set aside.
3. Heat the remaining olive oil in a wok using a medium high heat setting, add the white onions and stir fry until fragrant. Then, add the ground pork, tomatoes, palm sugar, fish sauce, yellow curry, ketchup and chicken broth to the wok and stir thoroughly.
4. Add corn starch and water mixture and stir for a few minutes until mixed well.
5. Pour the contents of the wok onto the serving plate on top of the noodles and garnish with the white pepper on top.

Make 2 servings