Boil the pork and chicken stock in a large pot. Add tamarind paste, fish sauce, dark soy sauce, and palm sugar. Stir well until combined. Season to taste and keep warm on low heat.
Heat vegetable oil in a wok over high heat. Add garlic and stir-fry until fragrant.
Add pork belly to the wok and stir-fry until edges become crispy and cooked through, about 4 minutes.
Add beef sirloin to the wok and stir-fry for 2 minutes until just cooked. Remove both meat and set aside on a plate.
In the same wok, quickly stir-fry prawns for 1-2 minutes until they turn pink and opaque. Remove and set aside.
Stir-fry squid in the same wok for 1 minute until just cooked. Do not overcook. Remove and set aside.
Blanch long beans in boiling salted water for 2 minutes. Drain and set aside.
Cook egg noodles according to package instructions. Drain well.
Bring the broth back to a rolling boil. Add cooked noodles to individual serving bowls.
Ladle the hot broth into each bowl over the noodles. Arrange cooked pork belly, beef, prawns, and squid on top.
Top with blanched long beans, bean sprouts, Thai red chillies, and fried shallots.
Garnish generously with fresh coriander and Thai basil. Sprinkle crushed roasted peanuts on top.
Serve immediately in traditional boat-shaped vessels while the broth is piping hot.
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