Big Noodles & Tofu


This awesome sauce Thai Dish was prepared by US (Mom + Daughter: Dynamic Duo). We learned the recipe during a day-long cooking class right outside of Chiang Mai, Thailand. WE ate so good that day that we decided to share this delicious recipe. Enjoy!


500g (5cups, 1lb 2 oz) flat noodles
15mls (1 tablespoon) sweet soy sauce
60mls (4 tablespoons) oil

250g (1 1/14 cups, 8 1/2 oz) tofu OR your choice of meat
45mls (3 tablespoons) oil
3 cloves of garlic – chopped
100g (1 cup, 3 1/2 oz) cauliflower – cut into bite-sized pieces (can also use broccoli, carrots, peas, mushrooms)
500mls (2 cups, 16 fl oz) chicken stock or water
30g (2 tablespoons) tapioca flour – dissolved in 45mls (2 tablespoons) water

30mls (2 tablespoons) fish sauce
30mls (2 tablespoons) oyster sauce
30mls (2 tablespoons) soya bean paste
1/2 teaspoon pepper
10g (1 tablespoon) sugar


Mix the noodles and sweet soy sauce together. Put the oil into a wok and fry the noodles on medium heat for about 2-3 minutes. Set aside.

Put the oil for the sauce into a wok and fry the garlic on high heat until it starts to turn golden brown. Add the protein (tofu or meat) and cook for about 3 minutes until cooked. Then, add the cauliflower and other vegetables. Keep stirring and add the stock. Add the sauce ingredients and stir-fry for 2 minutes. Add the tapioca flour and bring to a boil Cook for about 1 minute until the sauce is thick.

Divide the noodles into 4 portions and pour the sauce over them and serve with chili powder and chilies in vinegar.

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