Sukhothai Noodle Soup (ก๋วยเตี๋ยวสุโขทัย)

Ingredients

• 8 oz thin rice noodles
• 1/2 lb ground pork
• 4 cups pork or chicken broth
• 1/4 cup green beans, cut into 1-inch pieces
• 2 tbsp palm sugar
• 3 tbsp fish sauce
• 2 tbsp tamarind paste
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 1/4 cup crushed roasted peanuts
• 2 tbsp dried shrimp, rinsed
• 1/4 cup pickled radish, chopped
• Fresh cilantro for garnish
• Bean sprouts for serving
• Lime wedges for serving
• Dried chili flakes to taste

Instructions

1. Soak rice noodles in warm water for 15-20 minutes until softened, then drain and set aside.
2. Heat vegetable oil in a pan over medium heat. Add minced garlic and cook until fragrant.
3. Add ground pork, breaking it apart, and cook until browned and cooked through.
4. In a pot, bring the broth to a boil. Add palm sugar, fish sauce, tamarind paste, and soy sauce. Stir until sugar dissolves.
5. Add green beans to the broth and cook for 3-4 minutes until tender-crisp.
6. Blanch the soaked rice noodles in boiling water for 30 seconds, then drain and divide among serving bowls.
7. Ladle the hot broth over the noodles and top with the cooked ground pork.
8. Garnish with crushed peanuts, dried shrimp, pickled radish, and fresh cilantro.
9. Serve immediately with bean sprouts, lime wedges, and chili flakes on the side.