Guay Tiew Neua Sap (Rice Noodles with Curried Beef Gravy)

    25 mins

    A good home-style dish, that is comforting and easy to prepare.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 6 

    • 1 package fresh rice noodles or dried wide rice noodles, soaked in warm water for a few hours and well drained
    • 4 tablespoons sweet soy sauce
    • 4 tablespoons + 2 tablespoons vegetable oil
    • 3 garlic cloves, finely minced
    • 1 small onion, diced
    • 1 teaspoon yellow curry powder
    • 500 grams lean ground beef
    • 1 tablespoon preserved radish (dtang chai), finely minced
    • 250 ml stock
    • 1 teaspoon cornstarch mixed with a big splash of stock to make a watery paste
    • 150 g peas
    • fish sauce, sugar to taste
    • scallions and cilantro sprigs, chopped, for garnish

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Heat a large pan or wok over medium high heat. Add 2 tablespoons of oil. Add half of the noodles to the oil, stirring well to coat the noodles in oil. Add the sweet soy sauce. Add a little cold water, if the noodles get too sticky. Fry for a minute or two, until the noodles are soft and coated in sauce. Remove noodles and set aside.
    2. Repeat with the remaining noodles, oil and sweet soy sauce. Add to the other noodles and set aside.
    3. Heat the 2 remaining tablespoons of oil in the same pan. Add the onions and fry until softened. Add the garlic and preserved radish and fry until lightly brown. Add the curry powder, fry to release aroma, then add the beef. Fry until the beef is cooked through.
    4. Add the stock and peas. Let come to a soft boil. Add the cornstarch mix. Stir well to mix in. Let come to another boil and simmer gently for a few minutes. Taste and add fish sauce or sugar, if needed.
    5. Serve spooned over the noodles and garnished with a sprinkle each of scallions and cilantro.

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