Thai Kuaytiaw Raat Naa

INGREDIENTS:
500 gm wide rice noodles
250 gm beef tenderloin
3 Chinese kale
1 tbsp coarsely chopped garlic
3 tbsp tapioca flour
1 tbsp fish sauce
1 tbsp sugar
1 tbsp fermented soy beans
1 tbsp seasoning sauce
2 tsp black soy sauce
3 cups chicken stock
3 tbsp vegetable oil

PREPARATION:
1. Wash beef and cut into thin slices. Toss with 1 tbsp tapioca flour and seasoning sauce, allow to marinate for 10 minutes.

2. Wash the kale, peeling off the hard outer skin. Separate the leaves and stems, cut the leaves into pieces about 2cm long, and slice the stems diagonally.

3. Separate the noodles and toss thoroughly with black soy sauce. Fry with 1 tbsp of oil until fragrant and golden brown. Remove from the wok and set aside.

4. Sauté garlic in vegetable oil over medium heat until golden, add the fermented soy beans and stir well until fragrant. Add beef and Sauté until done. Then pour in 2 1/2 cups of chicken stock. When the stock starts to boil, add the kale stems and cook until done. Follow with the kale leaves. Season with fish sauce and sugar and bring back to boil. Mix the tapioca flour with the remaining stock, and stir in until the sauce thickens. Remove from heat.

5. Arrange the fried noodles on a serving dish, spoon the beef and sauce over and garnish with slices of chili. Done.

Serve hot and Enjoy.