Rad na talay

Method

1. 1 Stir-fry the fresh rice noodles over high heat for 2 minutes until the surface is slightly browned, then spread them out on a plate.
2. 2 Open the clams in a covered pan for 3 minutes, then remove the meat and keep the clam juice that has been released.
3. 3 Sauté Thai soy sauce with garlic, then add squid for 40 seconds and shrimp for 60 seconds.
4. 4 Remove the seafood from the sauce immediately before cooking it; seafood left in the sauce for too long will become tough like rubber.
5. 5 Add the Chinese broccoli, broth, and clam juice, then mix in the cornstarch to thicken the sauce.
6. 6 Add the seafood for 20 seconds, then pour it over the bread and serve with chili vinegar.