Thai Luxury Boat Noodles泰式豪華船麵
A sumptuous Thai-inspired boat noodle dish combining tender egg noodles with a complex, aromatic broth infused with tamarind and spices. Topped generously with premium seafood (prawns and squid), tender beef, crispy pork belly, and fresh Thai herbs for an indulgent dining experience.
01Ingredients
- 300g Large prawns
- 200g Squid
- 250g Pork belly
- 200g Beef sirloin
- 300g Egg noodles
- 1000ml Pork and chicken stock
- 3tbsp Tamarind paste
- 2tbsp Fish sauce
- 2tbsp Dark soy sauce
- 1tbsp Palm sugar
- 3 cloves Garlic
- 2 pcs Thai red chillies
- 100g Long beans
- 80g Bean sprouts
- 15g Fresh coriander
- 10g Thai basil
- 2tbsp Vegetable oil
- 30g Fried shallots
- 20g Roasted peanuts
Nutrition (per serving)1240kcal
- Protein78.5g
- Carbs92g
- Fat58.5g
Fiber 6.2 gSodium 2680 mg
02Steps
- Boil the pork and chicken stock in a large pot. Add tamarind paste, fish sauce, dark soy sauce, and palm sugar. Stir well until combined. Season to taste and keep warm on low heat.
- Heat vegetable oil in a wok over high heat. Add garlic and stir-fry until fragrant.
- Add pork belly to the wok and stir-fry until edges become crispy and cooked through, about 4 minutes.
- Add beef sirloin to the wok and stir-fry for 2 minutes until just cooked. Remove both meat and set aside on a plate.
- In the same wok, quickly stir-fry prawns for 1-2 minutes until they turn pink and opaque. Remove and set aside.
- Stir-fry squid in the same wok for 1 minute until just cooked. Do not overcook. Remove and set aside.
- Blanch long beans in boiling salted water for 2 minutes. Drain and set aside.
- Cook egg noodles according to package instructions. Drain well.
- Bring the broth back to a rolling boil. Add cooked noodles to individual serving bowls.
- Ladle the hot broth into each bowl over the noodles. Arrange cooked pork belly, beef, prawns, and squid on top.
- Top with blanched long beans, bean sprouts, Thai red chillies, and fried shallots.
- Garnish generously with fresh coriander and Thai basil. Sprinkle crushed roasted peanuts on top.
- Serve immediately in traditional boat-shaped vessels while the broth is piping hot.
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