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Heat a little vegetable in a wok and add the eschallots, garlic, wild green chillies, salt and shrimp paste.
Stir-fry a couple of minutes.
Add the ox cheek and toss well.
Add a dash of kecap manis followed by the red chilli, rice noodles, tamarind water and Thai basil leaves.
The noodles will only take a minute or two to soften.
Serve in a bowl and sprinkle with the finely-sliced shallots.
*For the master stock recipe, CLICK HERE
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