Rad Na Thai Rice Noodles with Gravy (ราดหน้า)
Another delicious alternative to pad thai. This rice noodle recipe is much loved by the locals, not to be missed by all noodle lovers.
Servings 2 People
Ingredients
Pork Marinade
- 150 g pork loin, thinly sliced
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp corn flour
- ½ tsp baking soda optional, it helps tenderises the meat
- ½ tsp white pepper powder
- 2 eggs medium chicken egg
Gravy Sauce
- 1 tbsp vegetable oil any cooking oil
- 2 cloves garlic, chopped
- 3 tbsp fermented soy beans
- 500 ml chicken stock
- 1 tbsp dark soy sauce
- 1 tbsp potato starch
- 2 tbsp cold water
- 50 g broccoli spears blanched
- 400 g Ho fun noodles or flat rice noodles
- 2 tbsp cooking oil
- 1 tbsp sugar
Instructions
- Marinate the pork at least 30 minutes ahead of cooking by mixing all the ingredients together then set aside in the fridge.
- In the hot sauce pan, sautee the chopped garlic in 1 tbsp of cooking oil until you can smell the beautiful aroma then add the fermented soy beans.
- Add the chicken stock (use vegetable stock instead) then bring it to the boil. Then add the seasoning.
- Once the water boils, add the marinated pork. Ensure that the pork is cooked then season the gravy to taste.
- When the pork is cooked and you're happy with the taste, make a slurry with the potato starch with the cold water. Mix well, then add to the gravy as you stir. This will thicken the sauce. Set aside.
- In a smoking hot wok, swirl 2 tbsp of cooking oil around then sprinkle 1 tbsp of sugar. As the sugar starts to caramelise, add the hofun noodles. Toss constantly and quickly to avoid the noodles clumping together.
- To serve, plate the blanched brocoli spears with the noodles then pour the gravy sauce we made earlier. Then sprinkle a bit of white pepper powder on top as garnish.