For the noodles:

100g softened organic brown rice noodles

1 tbsp of Cotswold Gold rapeseed oil

1 tbsp of homemade dark soya sauce

For the stock:

1 litre of water

British veg: onion, leek, savoy cabbage, carrots

Salt & pepper

For the gravy:

1 tbsp garlic, peeled and finely chopped

1 tsp of Cotswold Gold rapeseed oil

3 British mushroom, cut in half

1 floret of British Cauliflower

2 tbsp British Curly Kale, shredded

A few ribboned carrots

1 Pak Choi from a local farm

70g British free range chicken, sliced and marinated with 1 tsp of gluten free soya sauce

2 tbsp Local farm free range egg, beaten

2 tsp of gluten free soya sauce

1 tsp of demerara sugar

Salt and pepper

2 cups of vegetable stock

1 tbsp tapioca starch, mixed with 2 tbsp water for thickening


Full of flavours but using more vegetables and less meat. Organic brown rice noodles use to increase fibre intake. Vegetables cooked quickly in high heat to preserve its freshness and natural taste. Increase protein by adding beaten local free range egg to this gravy. Chicken and egg is free range and all vegetables are British with Red Tractor standard.


Stir-friy organic brown rice noodles in a hot wok with oil and dark soya sauce and set aside. Blanch pak choi, cauliflower, curly kale and carrots.

For gravy, fry garlic in hot wok with oil until golden then add free range chicken and mushrooms. Add vegetable stock and season with gluten free soya sauce, demerara sugar and salt & pepper then stir in tapioca & water mixture and beaten free range egg.

Bangkok Canteen

Celebrates local
Celebrates local
Includes better meat
Includes better meat