I have nicknamed this dish "breakfast noodles" simply because I first tried them at a street vendor stall early in the morning. But Thai people generally don't have specific items for breakfast as we do - they simply enjoy all the usual fare in the early - as well as the late - hours of the day. If you don't already have Chinese black vinegar in your pantry, I highly recommend buying some for this dish - it's the key ingredient that makes these noodles so addicitively good. In fact, I usually end up adding another generous sprinkle of it to my noodles right before eating. Addictively good!

See Also

Thai Glass Noodles in a Savory Sauce

Easy Basil-Sesame Noodles (Vegetarian)

Bangkok-Style Drunkard's Noodles

Ingredients

• SERVES 2
• 1 package steamed, broadcut wheat noodles (fresh), OR 1 package fresh wonton noodles (or substitute dried)
• 2 fillets fresh red snapper (or other "white" fish), sliced into bite-size pieces
• 2-3 cloves garlic, minced
• 2 shallots, sliced, or 1/4 red cooking onion, sliced and chopped
• 1/2 cup frozen chopped spinach (or substitute other type of "greens")
• 2 Tbsp. oil for stir-frying, such as canola or peanut
• 2 Tbsp. fish sauce
• 1 Tbsp. Chinese black vinegar (called "Chinkiang Vinegar", available at Asian grocery stores)
• 1-2 fresh red chillies, minced OR 2-3 tsp. Thai chili sauce
• 1 Tbsp. soy sauce
• 1 tsp. brown sugar
• additional dark vinegar to serve
• handful of fresh coriander for garnish

• Prep Time: 10 minutes
• Cook Time: 10 minutes

• Total Time: 20 minutes

Preparation

1. Bring a large pot of water to boil on the stove. Add the noodles to the water, allowing them only to soften for 1 minute before removing. Drain and rinse with cold water. Tip: Fresh wheat noodles (like fresh pasta) take only a minute or two to cook. You will also be stir-frying them, which will cook them a little more, so be careful not to overcook them.
2. Mix fish sauce, vinegar, soy sauce, and brown sugar together in a cup and reserve for later.

1. Place oil plus garlic, shallots or onion, and chillies (or chilli sauce) in a wok or large frying pan. Stir-fry 1 minute over medium-high heat.
2. Add the fish pieces, stir-frying until fish turns opaque - about 2 more minutes. (Add a little white wine, chicken broth, or water to the wok/pan if it becomes too dry, 1 tbsp. at a time).
3. Add the noodles plus the spinach, fish sauce, vinegar, sugar, and soy sauce. Stir-fry 1 minute, then do a taste test to make sure noodles are done to your liking (stir-fry longer if necessary). Add more fish sauce if not salty enough. Tip: Use two large spoons or "shovels" to pick up and turn the noodles as you fry them (otherwise they may break).
4. Sprinkle with fresh coriander and serve immediately. Ask your guests to sprinkle their noodles with a little more black vineger to taste. Excellent for breakfast, lunch, or dinner. Enjoy!