![]() ![]() Don’t stir but gently flip noodles over and place in bowls. Toss the noodles quickly to get some browning on the noodles. Heat the pan, mix noodles with the black soy sauce and add into the pan. You may add any kind of vegetables you like such as broccoli or mushrooms, etc.ġ. Meat of your choice: chicken, pork, beef, shrimps or mixed seafood (we used thinly sliced chicken)ġ tablespoon tapioca starch (or corn starch) – dissolve in 2 tablespoons of water ![]() Sen Mhee (Thin and Round Rice Noodles) - more about different types of Thai noodle read here: Thai Street Food Guide: How to Order Noodle in ThailandĬlick here to see another recipe of Rad Na cooked with different type of noodle - Sen Yai : Rad Na Noodles - Sen-Yai Noodles in Thai Gravy Sauce. This is our favorite all time noodle dish and the recipe is down below. You can put some additional sugar, fish sauce, sliced chilies in white vinegar and ground dried chilies on the side when eating. The meat can be pork, chicken or seafood. Rad Na Sen-Mhee is thin rice noodles and vegetables topped with thick gravy. Lastly, dish out and serve with vinegar or Thai chilli sauce on the side to have your lard na in Sukhothai stye.Rad Na is another popular street food dish in Thailand. Continue cooking for a few minutes until chinese broccoli is tender but still crisp. Add more broth If you like it more brothy.Īdd in chinese broccoli, other sauces and sugar to taste. Add more tapioca flour if you prefer your lard na to be gooier and less soupy. In a bowl, mix water and tapioca flour and stir it into the broth, little by little. Add pork slices to the boiling broth bit by bit so they won’t stick together. Then add the yellow bean paste and continue to saute for another 2-3mins.Īdd pork or chicken broth and bring to a boil. When noodles start to brown and clump together dish out and set aside on a serving plate.Īdd garlic and saute until fragrant. Over medium heat, add noodles, water and sauce into the wok and let it cook until noodles soften. Prepare rice noodles as per instructions on the packaging. Add pork and mix well to evenly coat the meat in marinade. In a bowl, mix all marinade ingredients together. Serve with the condiments of your choice, including fish sauce, crushed dried chilli, sugar, lime juice, pepper or chilli vinegar. Step 9: To serve, pour a portion of noodles onto a plate, and spoon some of the pork in gravy sauce over the noodles.Stir fry everything for about 5 minutes, then serve! Then add the pork stock that we prepared earlier, along with the corn flour that we mixed with water, 1 tbsp of salted soybeans, 1 tbsp of fish sauce, and 1/2 tbsp of sugar. Step 8: Once the pork is half cooked, add 100g of corn, 100g of carrot, and 100g of broccoli, and fry until the vegetables soften.Step 7: Heat 2 more tbsp of cooking oil in a pan or wok on a high heat, and add 2 chopped garlic cloves to the pan, along with 300g of thinly sliced pork, and stir fry.Fry the noodles for about 5 minutes until they are cooked, then place the noodles in a bowl. By now your dried rice noodles should have been soaking for about 15 minutes – drain the noodles and add them to the pan and add 3 tbsp of dark soy sauce. Step 6: heat 2 tbsp of cooking oil in a pan or wok on a high heat.Step 5: In a separate bowl, mix 1/4 cup of cold water with 1 tbsp of corn flour and stir until the corn flour has thoroughly mixed with the water.Step 4: Add 1 pork stock cube to 1 cup of boiling water, and stir until the cube is dissolved. ![]()
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