Kuay – teow Rad – na Ta – lay - Thai Food

Kuay – teow Rad – na Ta – lay
(Stir – Fried Noodles with Seafood in Gravy)



Ingredients
- 200 g. wide fresh noodles
- 50 g. fish, cut into bite – size
- 50 g. squids, cut into bite-size
- 5 prawns, peeled and deveined
- 50 g. crabmeat
- 100 g. collard green leaves, cut into pieces
- 100 g. baby corns, cut into pieces
- 100 g. carrots, cut into 2 inches long pieces
- 1 tablespoon chopped garlic
- 2 teaspoons Chinese wine
- 3 cups stock, chicken
- 1 tablespoon oyster sauce
- 2 teaspoon soy sauce
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 4 tablespoons corn starch
- ¼ cup water
- 2 tablespoons vegetable oil for stir-frying
- ground pepper to sprinkle
- vegetable oil for deep-frying the fresh noodles
Preparations
1. Separate the fresh noodles and fry in a little vegetable oil (medium heat) until golden, Set aside.
2. Mix corn starch with water into a thin paste, set aside.
3. Heat oil in a wok and stir-fry the seafood. Followed by kale leaves, baby corns and carrots. Add Chinese wine and stir to mix
4. Add stock and season with oyster sauce, sugar, salt and soy sauce. Bring to the boil, then stir in the corn starch paste to thicken the gravy. Pour the sauce over the noodles, sprinkle pepper over it and serve.

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