| 100 grams | wide rice noodles |
| 2 teaspoons | vegetable oil |
Directions: Stir-fried wide rice noodles
Heat the pan. Add the oil and stir-fry wide rice noodles until they smell good. Turn off the heat. Rest it in a plate.
Ingredients: Rat Na sauce
| 6 | shrimps |
| 30 tablespoons | sliced squid |
| 50 grams | Chinese kale |
| 1 tablespoon | chopped garlic |
| 1 bowl | stock or water |
| 2 tablespoons | Golden Mountain seasoning sauce |
| 1 tablespoon | Golden Mountain oyster sauce |
| 1 teaspoon | unrefined sugar |
| 1 tablespoon | Hong Kong tapioca flour |
| 3 tablespoons | water (for mixing with Hong Kong tapioca flour) |
| 2 teaspoons | vegetable oil |
Directions: Rat Na sauce
1. Heat the pan. Then, pour oil into the pan and stir-fry chopped garlics until they smell good. Add shrimps and chopped squid and stir-fry until they are almost cooked.
2. Add Chinese kale and stir-fry until cooked. Season it with Golden Mountain seasoning sauce and Golden Mountain oyster sauce. Pour in the stock and wait until boiled.
3. Slowly add water mixed with Hong Kong tapioca flour. Gently stir until it is thick. Then, put it on top of fried wide rice noodles and serve it with Sriraja Panich chili sauce.
