Have you ever heard about this dish before? Thai-style stir-fried wide rice noodles with pork and chinese broccoli in gravy sauce is so called "Rad Na" (or "Lard Na"). It is one of popular one-plate dishes in Thailand. It is sophisticatedly scrumptious yet easy to cook. Let's get started.
This time I tweak the recipe to get a hint of chinese food by adding shitake mushroom :), which is my favorite mushroom.
Ingredients:
PS: The amount of each following ingredients are just approximate measured since when I make this dish I have never really measured them. So you can adjust the amount of them to your liking.
Part A: For marinating pork:
- 1 lb. Pork, sliced in bite-size
- 2 tbsp. Soy sauce
- 2 tbsp. Oyster sauce
- 1 tbsp. Seasoning sauce
- 2 tbsp. Potato Starch
- 1 tsp. Baking Powder
- 1 tbsp. Sugar
Part B: For Stir-fried noodles:
- 1 lb. Wide rice noodles
- 2 tbsp. Black soy sauce (To give aroma and black color to noodles. If you can't find one, it's ok to leave it out)
- Oil
Part C: For Gravy Sauce:
- 1lb. or more Chinese Broccoli, separate stems and leaves
- Marinated Pork (from Part A)
- Dried Shitake Mushroom, soaked in warm water until soft and slice in pieces (optional)
- 8-10 cups Boiling Water
- 4 tbsp. Soy sauce
- 4 tbsp. Oyster sauce
- 2 tbsp. Seasoning sauce
- 2 tbsp. Sesame oil
- 2 tbsp. Soy bean paste (optional)
- 2 tbsp. Sugar
- 1 tbsp. Garlic Powder
- Ground Pepper
- 1/3 cup Potato Starch, dissolved in 1/2 cup water
Directions:
- Marinate pork with all ingredients in part A at least half an hour or preferably, overnight.
- Heat oil in the nonstick pan. Add noodles and black soy sauce. Stir noodles until they are all coated with sauce, aromatic and a little bit crispy in some part. Set it aside.
- Put marinated pork from step 1 and shitake mushrooms in boiling water. Stir to combine.
- Once pork is almost 75 percent done, stir in chinese broccoli stems and all condiments from part c except the last ingredient (potato starch mixture). Lastly, stir in chinese broccoli leaves.
- Seasoning the gravy with soy sauce, oyster sauce, seasoning sauce, sesame oil, soybean paste, sugar, garlic powder and ground pepper to your taste.
- When everything is cooked completely, rapidly stir in potato starch mixture (1/3 cup Potato Starch, dissolved in 1/2 cup water) to thicken the gravy. Yeah, finished!!!
- For serving, arrange the noodles on to the plate and then put some gravy on the top. Vola!!! Enjoy.....the most yummy dish ever. :P
You can enjoy as it is or some people in Thailand including myself ^__^ like to eat it a bit more spicy and tangy by adding some red pepper flake, vinegar with pickled pepper and more ground pepper on the top to taste.
