Thin Noodle Stir-Fry

Stir-fry is always a delightfully delicious meal, but it is particularly mind-blowing when it’s made in Thailand. And Thai stir-fry is even better– even when you thought that it was impossible– when it’s made by street vendors.

After going to the Chonburi mall one weekend, Matt and I decided to grab dinner from a street vendor before going back to our apartment for the night. While perusing the various carts, we weren’t quite interested in anything because a lot of carts were selling more snack-like foods. Eventually, we stumbled upon a cart with three workers, presumably mother, father, and daughter, working two large woks. We came to a sudden halt to admire the concoctions being made within the woks. The daughter was stirring some thin noodles with soy sauce, fish sauce, oil, egg, chicken, and a mystery vegetable (maybe bok choy?). We were drooling. I quickly ordered “song,” which is “two” in Thai, and we sat down, salivating at the thought of some stir-fry.

After a couple of minutes of sitting on backless plastic chairs, the daughter brought over two bowls of stir-fry. And we enjoyed every bite of it. Every ingredient in the meal was so fresh, flavorful, and juicy, it was magical. It was perfect and melt-in-your-mouth worthy. I still look at the picture of it now and drool a bit.
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Oh so delicious street stir-fry

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