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This Super Easy and Comforting Thai Guthio, gwytio recipe, is really easy and adaptable. I got it from my physical therapist friend Jamie. She makes it for her family all the time and taught me how to make it healthier. You can use whatever vegetables and noodles you want. You can just throw it together too.
Boat noodles have been served since the period of Plaek Phibunsongkhram in 1942, and were originally served from boats that traversed Bangkok's canals.
In the past, a merchant who sold boat noodles would have been the only person working on a small boat, and would have had to do everything by himself from paddle a boat, scald the noodles, season the soup, serve the dish, handle money and wash the dishes.wikipedia.org
You can easily throw these noodles together, in infinite configurations. The soup is hot, convenient, and comforting in the same way it has been on the canals throughout history. Jamie says you can make it with round eye steak to make it leaner and that you can also use some of the new, and innovative green pea or whole grain, noodles to make it low carb. She uses fattier beef for her growing boys who need to worry about eating enough more than anything. She likes bok choy but you can add the vegetables you like.
The Basics to Make it Guthio/Gwzytio Nuea Nam, Boat Noodles
Jamie said they always make theirs with the following spices.
- Beef or chicken, she uses short ribs or beef bone alone, which is very healthy.
- Noodles like whole grain soba noodles or green pea noodles.
- Add veggies like crazy, whatever you like.
- Cinnamon, a couple sticks or less for someone who is not a fan.
- Star anise, 2-3 pieces.
- 1-2 pieces of raw garlic.
- Sweet or black soy sauce, probably going with low sodium for most adults trying to be healthier.
- Onion, sliced
- Black Pepper
- Always, MORE Garlic, if you like that.
- Fish Sauce
- Bean Sprouts
- Fried Garlic
- Whatever your imagination comes up with that you like with your soup!
Soup: You just put the meat in the pot with the pot, mostly full of water. Cook on medium-high, add the vegetables, and top with your favorite toppings.
Noodles: In a separate pot, boil water, cook the noodles until the desired level of softness. Rinse in a colander and serve on the side or with the soup.
- 1 lb. Round eye Sliced
- 12 oz. Soba Noodles Whole grain or with legume protein if possible
Vegetables and Spices
- 1 cup Bok Choy Or whatever veggies in whatever amount
- 2 Star anise
- 2 Galangal
- 2 Cinnamon sticks
- 2 Pieces of raw garlic
- 1 tablespoon Low sodium soy sauce Or sweet or black
- 16 oz Low sodium vegetable stock
- 1 Onion, sliced
- 1 Egg
- 1 tablespoon Cilantro
- 1 teaspoon Black pepper
- 1 teaspoon Fish sauce
- ½ cup Bean Sprouts
- ½ cup Thai basil
- 1 tablespoon Fried Garlic
- Heat a pot on medium-high.
- Add in the beef or chicken and cook until seared around the edges a little.
- Fill your pot mostly with water or vegetable stock or whatever stock you choose.
Cooking the noodles
- In a separate pot, cook the noodles until at the desired level of softness and strain in a colander.
- Add in the noodles or serve on the side as an option.
Putting it all together
- Turn the heat down to medium-high.
- Serve with your favorite toppings as you would for ramen noodles.
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