Kuay Teow [0000838]

Ingredients:

8 oz gluten-free rice noodles (flat or vermicelli)
4 cups gluten-free chicken or vegetable broth
1 cup sliced chicken, shrimp, or tofu (choose based on your preference)
2 cloves garlic, minced
1-inch piece of ginger, grated
2-3 tablespoons gluten-free soy sauce
1-2 tablespoons fish sauce (make sure it's gluten-free)
1-2 teaspoons brown sugar or palm sugar
Sliced green onions and fresh cilantro leaves, for garnish (optional)

Instructions:

Cook the gluten-free rice noodles according to the package instructions. Drain and set them aside.

In a large pot, heat a little oil over medium heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.

Add the sliced chicken, shrimp, or tofu to the pot and cook until they are browned and cooked through.

Pour in the gluten-free chicken or vegetable broth and bring it to a simmer.

Season the soup with gluten-free soy sauce, fish sauce, and brown sugar (or palm sugar). Start with the smaller amount and adjust to your taste. Allow the flavors to meld together for a few minutes.

Divide the cooked gluten-free rice noodles among serving bowls.

Ladle the hot soup over the noodles, ensuring that each bowl has a good balance of broth and protein.

Garnish with sliced green onions and fresh cilantro leaves, if desired.

Serve your gluten-free Thai Noodle Soup – Kuay Teow hot as a comforting and flavorful meal. Enjoy the savory and aromatic flavors of this classic Thai dish!