Kuay teow reua (Thai boat noodles)
Beef shin simmered in a dark, spiced broth with cinnamon and star anise, ladled over rice noodles and crunchy beansprouts.
- Time2 hr
- LevelMedium
- Costabout £4.24 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the beef in a large pan with the water and bring to the boil. Skim off the scum, then add the cinnamon, star anise, bashed garlic, ginger and coriander stalks.
- 2
Simmer gently, partly covered, for 1 hour 30 minutes, until the beef is very tender.
90 min - 3
Lift out the beef and shred or slice it. Strain the broth into a clean pan and season with the tamari, fish sauce, sugar and white pepper. Keep it hot.
- 4
Fry the sliced garlic in the oil over a medium heat for 2 minutes until pale golden. Tip onto kitchen paper.
2 min - 5
Cook the noodles as the packet says and rinse in cold water. Blanch the beansprouts and pak choi in the boiling broth for 1 minute, then lift out.
1 min - 6
Divide the noodles, vegetables and beef between 4 bowls. Ladle over the hot broth and top with spring onions, coriander, fried garlic and chilli, with lime wedges on the side.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.