Kway Teow Ruer
Ingredients
- 6 cups Chicken stock
- 2 tbsp Fish sauce
- 2 tbsp Lime Juice
- 2 tbsp Palm sugar
- 4 oz Wide rice noodles
- 1 cup Bean sprouts
- 1/2 cup Cooked chicken shredded
- 1/2 cup Cooked ham 1/8″ julienne
- 1/2 cup Peanuts crush
- 1/2 cup Coriander leaves remove stems
- 1/4 cup Preserved radish chop coarse
- 1/4 cup Shallots chop fine
- 1/4 cup Garlic chop fine
- 1/4 cup Fish sauce
- 1/2 tbsp Chili paste
Directions
Mix fish sauce and chili paste. Place bean sprouts, chicken, ham, peanuts, coriander leaves, radish, shallots, garlic, and fish sauce/chili paste mixture in separate bowls. Bring chicken stock, fish sauce, lime juice and palm sugar to boil, add noodles, cook until tender. Put noodles into bowls, serve with garnishes on side. simmer a few minutes more. Be careful not to over cook or the vegitables will lose their color and will get limp.
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10 Servings
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Prep Time 15 min
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Cook Time 20 min
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Ready Time 35 min