Thai Rad Na (Thai Stir-fried Flat Rice Noodles with Gravy)
Servings: 4 servings
Calories: 702kcal
Print Recipe
Ingredients
- 450 g flat rice noodles or 250 g (8 oz) dried flat rice noodles
- ¼ cup oil divided
- 4 cloves garlic minced
- 300 g pork shoulder , thinly sliced across the grain into 1-by 1/2-inch pieces (or substitute lean beef or boneless chicken, sliced similarly)
- 1 tsp sugar divided
- 225 g Chinese broccoli (Gai Lan), cut lengthwise into 1/4-inch wide spears and well washed
Seasonings:
- 2 Tbsp fermented soybean paste (dao jiao/dao jio), mashed until smooth
- 1 Tbsp soy sauce
- 1 ½ Tbsp fish sauce
- 3 cups chicken broth
- 2 Tbsp tapioca starch , dissolved in 2 Tbsp water
- Generous grinding of white or black pepper
Prik Nam Som: (3/4 cup)
- ½ cup distilled white vinegar
- 4 cloves garlic minced
- ¼ cup hot boiling water
- 1 Tbsp sugar
- ¼ cup Thai Bird's eye chilies Thinly sliced
Instructions
Prepare the noodles:
- If using fresh hor fun noodles, you can use it straight away without any preparation. If using hor fun that has been refrigerated, I usually steam them for about 5 minutes or until they are soft and let them cool down and separate the strands of noodles
- If using dried hor fun, boil them in water until they are soft (following instruction on the package) and then drain off water and immediately toss with oil to prevent them from sticking. Spread them on a baking pan to let it cool down for at least 10-15 minutes before using
Cooking:
- Combined fermented bean paste, soy sauce, fish sauce in a bowl and set aside
- Place all the other ingredients by your counter top near the stove. Have a platter and 3 or 4 dinner plates (one per person) nearby
- Heat a large work over high heat. Pour in 1 1/2 Tbsp of the oil and swirl to coat the wok. When very hot, toss in approximately half the noodles and let them cook for about 2 minutes, pressing them against the hot pan, then turn out onto the platter and repeat with the remaining noodles, using only 1 Tbsp oil. Divide the noodles among the four dinner plates
- Wipe out the wok, then place back over high heat. Add the remaining 1 1/2 Tbsp oil and, when it is hot, toss in the garlic. Stir-fry briefly until starting to turn golden, about 20 seconds, then add the pork slices and a generous pinch of the sugar. Stir-fry for about 1 minutes, or until all the meat has changed color. Remove from the wok and distribute among the dinner plates where the noodles are
- To the same wok, add the sliced greens and stir-fry, pressing the vegetables against the hot sides of the wok, until they turn bright green, about 1 1/2 minutes or more (depending on the size of your wok). Remove from the wok and divide among the dinner plates
- Add the seasoning you prepared earlier then add the broth. Give the cornstarch slurry a stir and add into the wok or skillet. Stir until the gravy is thickened
- Use your spatula or a ladle to spoon the gravy over the noodles. Grind pepper over generously and serve hot with prik nam som
Nutrition
Serving: 1serving | Calories: 702kcal | Carbohydrates: 112g | Protein: 18g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 1912mg | Potassium: 485mg | Fiber: 4g | Sugar: 8g | Vitamin A: 449IU | Vitamin C: 66mg | Calcium: 78mg | Iron: 2mg
