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Thursday, November 14, 2013

Rad Nah [Thai Rice Noodles in Gravy]

I find this quite similar to our Malaysian Char Hor Fun [Cantonese Style Fried Flat Noodles]. The Rad Nah is simpler though with less ingredients although there are many versions of it. The Char Hor Fun has more ingredients like meat, seafood and even eggs are added to the noodles or gravy.  Another difference with Rad Na is that it has yellow bean sauce which I believe is quite like our tau cheo [preserved salted soy bean paste] which has a darker colour.  Rad Na Recipe from here with  some modifications.
Anyway, I did add our local tau cheo to see how the gravy tasted since the recipe does not use salt.   Surprisingly, the gravy tastes good without any traces of taucheo [I used the fine type].     I added more greens as my family loves vegetables.   A good Rad Nah has tender pork with soft chewy noodles and plenty of gravy.    This dish turns out exactly like this and with the Prig Nam Som [chilli sauce], it is perfect noodle dish.   It's a comfort food for the weekend meal.   This yummy noodle dish costs less than RM 10.00.
Ingredients
[serves 3-4]
1 kg fresh flat rice noodles [about 4 sheets] - cut big pieces
3 tbsp dark soy sauce
250 gm tender pork - sliced thinly
3-4 stalks Chinese broccoli - washed and cut
1 tbsp minced garlic
2 tbsp oil
2 tbsp yellow bean sauce [I used 3 tbsp fine taucheo]
2 tbsp sugar [I omit]
4 tbsp tapioca flour [1 tbsp for marinating meat]
3 1/2 cups water
  1. Marinade sliced pork with 1 tbsp tapioca flour, some salt and pepper - mix and massage.  Set aside.  Mix remaining flour with some water.  Set aside.
  2. Heat 1 tbsp oil in a non-stick wok.  Add in noodles [hor fun] and dark soy sauce.  Lightly stir fry the noodles until the strands separates, leave noodles to cook until slightly charred.
  3. Dish out into individual serving plates.
  4. Using the same wok, add remaining oil, saute chopped garlic until brown, add in the marinated pork.  Fry until cooked.
  5. Add in the taucheo and water.  Bring it to a rolling boil.  Add in vegetables and the flour mixture.   Keep stirring continuously until gravy is thicken and clear.
  6. Scoop gravy over noodles and serve with chilli sauce [prig nam som].
    Visit this site for its' Nutritional Facts [here]
    Prig Nam Som - Chilli Vinegar Sauce for Noodles
    Note: This chilli sauce will thicken slightly left overtime.  Can prepare it earlier.
Ingredients
8 Jalapeno red peppers [I used 2 red chillies and 3-4 small red chillies]
2 tbsp chopped garlic
1/2 cup white vinegar [I used apple cider vinegar]
1 tsp salt
  1. Coarsely blend chillies and garlic.  Mix with salt and vinegar [must be enough to cover the chillies].
  2. Serve with Rad Na [Thai Flat Rice Noodles with gravy].

Asian Food Fest
I'm submitting this post to Asian Food Fest - November 2013  
hosted by Lena of Frozen Wings

6 comments:

Jozelyn Ng said...

Yummy :)

Kimmy said...

Hi Jozelyn, surprisingly good.

lena said...

hi kimmy, looks like wat tan hor! i also think that yellow bean sauce is similar to our tauchoo..and glad that you like it. I did pad see ew..also very much like our chow hor fun , thx for participating!

Kimmy said...

Hi Lena, both versions of this flat rice noodles are good esp. with the chilli sauce.

Phong Hong said...

Kimmy, I love Cantonese fried koay teow and I am sure I would love this Thai version too!

Kimmy said...

Hi Phong Hong, I'm sure you will. Ingredients though simple but it is really 'ho chiak'.

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