Cooking noodles deliciously is simple - the key lies in authentic ingredients, especially in Thai cuisine where sauces define the flavor. You can’t swap sesame oil for sunflower oil, rely only on soy sauce while skipping oyster sauce, or leave out the sugar. And you definitely shouldn’t skip dried garlic - it gives the sauce its signature note in noodles.However, the “main” ingredients are flexible: beef can be replaced with pork, chicken, duck, shrimp, or even a mix of seafood. Instead of zucchini, you can use broccoli or carrots.
- 170 g noodles
- 200 g beef
- 1 small zucchini
- 2 cloves of garlic
- 1 tsp. dry garlic
- 1/2 tsp. dry chili
- 1 1/2 tbsp. dark soy sauce
- 2 tbsp oyster sauce
- 1/2 tsp sugar
- 1 tsp. soy sauce
- Sesame oil
- 10 tbsp. broth (you can use just water)
- 1 egg
Lightly drizzle the noodles with sesame oil and soak them for 15 minutes. Lift them out of the water a few times so the drops of oil coat them evenly — this way they won’t stick together. Heat sesame oil in a wok or skillet. Chop fresh garlic, slice the meat and zucchini into thin strips. It’s best to use pre-cooked meat — that way it’s tender, and you’ll also have broth on hand for the sauce.
Sauté the garlic briefly in the hot oil, then quickly add the zucchini and meat. If using raw beef, sear it well first, then add the zucchini. Sprinkle in some dried garlic. Crack in an egg and stir vigorously for about a minute. Add the noodles, all the sauces, a pinch of sugar, and mix thoroughly. Pour in a bit of broth or water to create a sauce, stirring until it reduces slightly and coats the noodles. Taste to check doneness: egg noodles will be ready almost instantly, while wheat or rice noodles will need a bit longer. Serve generously topped with chili flakes and fresh sprouts.
Lightly drizzle the noodles with sesame oil and soak them for 15 minutes. Lift them out of the water a few times so the drops of oil coat them evenly — this way they won’t stick together. Heat sesame oil in a wok or skillet. Chop fresh garlic, slice the meat and zucchini into thin strips. It’s best to use pre-cooked meat — that way it’s tender, and you’ll also have broth on hand for the sauce.
Sauté the garlic briefly in the hot oil, then quickly add the zucchini and meat. If using raw beef, sear it well first, then add the zucchini. Sprinkle in some dried garlic. Crack in an egg and stir vigorously for about a minute. Add the noodles, all the sauces, a pinch of sugar, and mix thoroughly. Pour in a bit of broth or water to create a sauce, stirring until it reduces slightly and coats the noodles. Taste to check doneness: egg noodles will be ready almost instantly, while wheat or rice noodles will need a bit longer. Serve generously topped with chili flakes and fresh sprouts.
