Remove from heat.Īrrange the fried noodles on a serving plate, spoon the gravy over the noodles. Mix remaining tapioca flour separately with the remaining 1/2 cup chicken stock, then stir in with the chicken & broccoli until it thickens. When stock starts to boil, add broccoli and season with fish sauce, oyster sauce and sugar. Saute garlic in oil over medium heat until golden color, then add yellow bean sauce, stir well until fragrant. Fry this in a nonstick pan (noodles will stick to a wok so you should use a nonstick pan if possible) until golden brown. In a mixing bowl, separate the noodles and toss thoroughly with 1 tablespoon oil and the black soy sauce. Toss chicken with 1 tablespoon tapioca flour & the Maggi Seasoning. Our Thai cooking basket is a good tool to do this task. Add noodles to a pot of boiling water and boil for 1 minute, then rinse in cold water again, and set aside. Just pour vinegar over and let it sit for few minutes or days.Soak the noodles in warm water for 30 minutes then rinse in cold water. Slice any type of green chili pepper that is not hot do not use the real little ones. You can make your own vinegar with pepper. The addition of vinegar with peppers adds a lot of dynamics to the final flavor. In Thailand, Rad Nah is served with sugar, fish sauce, peppers pickled in white vinegar and ground chili pepper for your personal taste. Sprinkle some ground white or black pepper. Put noodles on plates and top with the gravy. Don't let the greens cook for too long, or they will turn brown and won't be crunchy. When you are done with tasting, add Chinese broccoli.
#Rad nah thai black bean gravy trial#
Remember, Thai food is trial and error, so it is time to taste. When you add water, adjust the sugar, soy sauce. When the sauce is bubbling, it should have a consistency of thick gravy.Īnd if the sauce is not thick enough, add more flour water. Add soy sauce, yellow bean sauce and sugar. When cooked, the flour will turn from white to clear.
Stir quickly to keep it from forming chunks. Stir for a minute or so until the pork is getting cooked. Remove from heat and set the cooked noodles aside.Ĭooking The Meat and Gravy: In a pot or pan that is big enough to hold all the ingredients, heat up the rest of the oil. Don't worry if they are cut into small pieces. Stir again until all the noodles are broken into pieces. The purpose here is to heat up the noodles and add some color. It's made from flat rice noodles and served with a thick, slightly sweet gravy. Add 2 tablespoons of dark soy sauce on the noodles. Ap4 7 Rating s View 4 Reviews Photo by WoonHeng Chia Prep time 15 minutes Cook time 30 minutes Serves 2 Jump to Recipe Author Notes Rad na is a popular noodle dish that you can order at many Thai restaurants. When the oil is ready, put in the noodles and stir.
You really want a non stick pan, believe me. Otherwise: Non-stick pan: Heat up 4 tablespoons of oil in a non-stick pan. Then microwave it for 3 minutes or until soft. If you Microwave: Put the separated noodles and 2 tablespoons of dark soy sauce in a microwaveable bowl and mix well. But when you cook it in the microwave, you don't get the crunchies. Part of what I like about rad nah is that some noodles get a little crunchy and some are still soft. Cooking it in the microwave loses a little of the texture, but is easier. You can either heat up the noodles in a non-stick pan or in the microwave. Slice the noodles into 1/2 to 1 inch wide strips. Cut up the Chinese broccoli into 2 inch-pieces. In a bowl, add water to the rest of flour. Coat the pork with 1 tablespoon of tapioca flour.
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