I have my own version of this but I'm curious to try this version from Real Thai
Prepare the Chili-Vinegar Sauce and set aside. Heat a wok or large, deep skillet over medium heat. Add 2 tbs of the oil and swirl to coat the surface. Heat the oil until hot and add the noodles. Stir-fry gently for about 1 minute to separate them.
Transfer to a large serving platter.
Add the remaining 1 tbs oil to the wok and heat until very hot. Add the garlic and toss until golden, about 30 seconds. Add the beef and stir-fry until it changes color, about 1 minute. Add the Chinese broccoli and stir-fry until it is bright green and shiny, about 30 seconds.
Add the fish sauce, soy sauce, vinegar, bean sauce, and sugar and toss well. Add teh cornstarch mixture and stock, toss and simmer until sauce thickens, 2 to 3 minutes. Pour the sauce over the noodles, toss, and serve at once with the Chile-Vinegar Sauce.
Prik Dong Nahm Som (Chili-Vinegar Sauce)
1/2 cup white vinegar
1 tbs fish sauce
10 fresh hot chilies, thinly sliced crosswise
Combine all of the ingredients in a small bowl. Cover and store at room temperature. This sauce will keep for 2 to 3 weeks.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (309g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 175 (68%)|
|Amt Per Serving||% DV|
|Total Fat 19.4g||26 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 41mg||13 %|
|Sodium 583.1mg||20 %|
|Potassium 317.3mg||8 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 5.7g|
|Protein 13.9g||20 %|
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Calories per serving: 256
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