Asian Style Buttery Garlic Noodles Using Thai Rice Noodles (Cooking for Two)

Lactaid standing by! For those of you who also have lactose-intolerant issue will understand my troubles. In order to enjoy this buttery garlic noodles, my "side dish" become one or two servings of Lactaid. No complaint though, at least I still get to enjoy such buttery dish without much pain afterwards.

Asian style buttery garlic noodles using Thai rice noodles -

Ingredients (for two servings)?

• 2 servings Thai rice noodles
• 6 tablespoons unsalted butter
• 6 garlic cloves
• 1 big bulb shallot
• 3 tablespoons soy sauce
• 1 tablespoon dark soy sauce (optional)
• 3 tablespoons oyster sauce
• 1 teaspoon fish sauce
• 1/2 teaspoon brown sugar
• 1 small bundle cilantro
• Some fresh chili or chili sauce (optional)

How?

Have a big pot of water ready, half-filled should be enough to cook the noodles. Bring it to a boil then cook the Thai rice noodles till the texture almost reaches your preference. Once ready, drain and set aside for later use.

Note that some Thai rice noodles can break easily once cooked, more so soggy, therefore if needed you might want to cook the noodles last minute then add straight to the finished sauce instead.

Peel and chop the shallot, we will need about 1/3 cup of prepped shallots in the end. Peel and slice the garlic cloves. Chop the cilantro.

Have a pan or a large-surfaced pot ready. Add in 6 tablespoons of unsalted butter and switch to medium heat. Once nearly all melted, add in sliced garlic and chopped shallot. Cook till aromatic but not burn the garlic bits.

Add in 3 tablespoons of soy sauce, 3 tablespoons of oyster sauce, 1 teaspoon of fish sauce, and 1/2 teaspoon of brown sugar. Note that this will give you a rather light-looking noodles in the end. So if you prefer a darker color dish, add additional 1 tablespoon of dark soy sauce here too.

Give the sauce mixture and good swirl then add in drained noodles and most of the chopped cilantro. Toss and cook for 30 more seconds.

Plate and garnish with some chopped cilantro that we saved earlier. Maybe also serve with some freshly chopped red chilies or chili sauce too. As for me, one Lactaid caplet on the side too.

If you're considering about adding extra dark soy sauce but not sure if it'll alter the final taste of the noodles, don't worry. The dark soy sauce is merely for the color, and its taste is actually way less salty compared to the regular soy sauce. One tablespoon won't change much flavor-wise.

By the way, the images you see here are the result "without" the dark soy sauce.

Extended reading:

• Pork and Chinese chives glass noodles 豆瓣韭菜豬肉粉絲
• Pad see ew - Thai stir-fry noodles with chicken and gai lan