这款泰式炒粿条是每次到泰国餐厅就会点的一道面食，比起 Pad Thai, 我更喜欢这款炒粿条。

可能因为它口味很像我思念的马来西亚槟城炒粿条吧！

I like to order this stir fried flat rice noodle at Thai restaurants, the taste of "charred" in this dish is very similar to my favorite Penang Char Kuay Teow, brings me right back to the humid street of South East Asia.

150 gm Kuay Teow/Flat rice noodle (cut into 1/2 inch in width)

A small bunch of Chinese Kai Lan

1/3 cup of sliced marinated Meat of your choice

1 Egg

1 tbsp Lard & Crispy pork lard

1 tsp Minced Garlic

1 tbsp Chili paste Optional

2 tsp Light Soy sauce

1 tsp Nam Pla/ Fish sauce

1 tsp  Sweet soy sauce  （I used ABC Sweet Soy Sauce）

1/2 tsp Oyster sauce

3 tbsp Water

150 克 粿条 （切1/2寸宽的长条，掰开）

1 小把 芥兰 切段

1/3 杯 腌好的 肉片

1 只 鸡蛋

1 大勺 猪油 + 猪油渣

1 小勺 蒜蓉

1 大勺 辣酱 可无

2 小勺 生抽/酱油 

1 小勺 鱼露/ Nam Pla/ Fish sauce

1 小勺 甜酱油/ Sweet soy sauce  （我用了ABC牌的）

1/2 小勺 蚝油 

3 大勺 水

1. Prepare all ingredients accordingly, slice and marinate the meat with some salt, cooking wine, pepper powder and sesame oil. Clean and cut Kai Lan into 2 inches long.

2. Try separating the Kway Teow with as much as possible, this will make stir frying a lot easier.

3. If you do not have pork lard/crispy pork lard ready at home, cubed around 1-2 tbsp of pork fat, cook with 2 tbsp of water at medium low heat until fat rendered and the pork fat become crispy.

4. Mix together all ingredients listed under sauces. Use as you need and stored remaining in a glass jar.