Crispy Rice Noodles with Pork and Gravy

by - March 18, 2013

I have a plate of crispy rice noodles with pork and gravy ( Rad Na Moo, ราดหน้าหมู) right in front of me and trying to think about what can I write about today's post. 

I am thinking .... and still thinking.....


Please bear with me, please. 

There are tons of Thai dishes that I have been wanting to make at home and these tasty noodles dish is always one of  them. But I kept waiting, waiting and waiting until recently. It was simply because I have no access to really fresh flat noodles (เส้นใหญ่, Sen Yai), my love, the main ingredient for the dish. So I have tried substituting them with various kinds of Japanese noodles and then at the end I found Kishimen( きし麺), flat Udon noodles from Nagoya ,work so good, almost the same as fresh flat noodles would do(in my opinion). In fact, many Thai restaurants in Tokyo have been using Kishimen in their noodles dishes. This is not much of a secret. 

Rad Na, an ultimate street food, is Thai-Chinese noodles dish commonly found all over Thailand. It was made by frying rice noodles over high heat then drenched with savory gravy with chicken, pork, seafood, vegetables and so on. It is a very popular dish, a lot of my Thai friends love to have it for lunch since it is very easy and super quick to put together but always so satisfying and delicious. 

For the gravy, in stead of using preserved bean sauce (taucheo เต้าเจี้ยว), I try addingAka Miso (red miso) and it works like magic. Aka Miso gives slightly nutty flavor and adds the earthy nuance that pair well with the hearty shitake- chicken stock based gravy. You gonna love it. 

Below is my  crispy rice noodles with pork and gravy ( Rad Na Moo, ราดหน้าหมู) recipe. 

                                                 Yields 2 servings Clock30 minutes
200 grams pork butt, cut into bite size pieces 
200 grams Kishimen marinated with 1 teaspoon light soy sauce and 1/2 teaspoon dark soy 
sauce for 10 minutes 
1 tablespoon vegetable oil
200 grams green pak choi, parboiled  

for the pork marinate 
1 teaspoon Thai light soy sauce (ซีอิ้วขาว)
                                                                     1 tablespoon oyster sauce 

                                                                          for the gravy
                                                        15 grams dried shitake mushroom 
                                                                          100 cc. water 
                                                                   350 cc. chicken stock (See how to make it here)
                                                                        15 cloves Thai garlic, chopped  
                                                                 1.5  tablespoon vegetable oil 
                                  3 tablespoon corn starch dissolved with 2 tablespoon water 
                                                                1/2 tablespoon oyster sauce 
                                                              1/2 tablespoon light soy sauce 
                                                               1/2 tablespoon hoisin sauce 
                                                                  1/2 tablespoon red miso 
1. Marinate the pork with Thai light soy sauce and oyster sauce. Cover and let sit for 30 minutes. 
2. In a small bowl, combine the dried shitake and water. Let sit for 30 minutes. When the shitake becomes soft, cut the hard stem off. KEEP the water.  

3. Heat the wok with vegetable oil, add in garlic. Stir fry for 10 seconds. 
4. Add in pork, shitake, 50 cc. chicken stock and the water from step 2. 
 5. When the pork and the shitake mushroom are done, add in another 300 cc. chicken stock. Season with hoisin sauce, Thai light soy sauce, red miso. Pour the corn starch mixture over, do few quick stirs, remove form heat. 

6. To cook the noodles, heat up the pan with 1 tablespoon vegetable oil, fry the noodles until are slightly crisp. 
7. Place the green bak choi on top of the noodles, ladle the gravy over. Serve hot. 

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