Rad Nah (Noodle in Gravy)...ราดหน้าหมูหมัก

Make: 6-8 serving

For Meat Marinade:
1 pound pork or chicken, thinly sliced and cut into bite-sized pieces
2 tablespoons sugar
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon vegetable oil
2 teaspoons maggi seasoning sauce
1 teaspoon ground black pepper
1 tablespoon tapioca starch
¼ teaspoon baking soda


Directions:
In a medium bowl, mix sugar, oyster sauce, soy sauce, fish sauce, oil, maggi sauce and black pepper. Pour marinade over the meat; add tapioca flour and baking soda; mix well. Cover, and refrigerate for overnight.


Vegetable: Such as broccoli, carrot, cabbage, baby corn, cauliflower and young collard greens etc. Prepare the vegetables and cut as required. Bring water to a boil and add some salt. Add vegetables one kind at a time. Allow to cook about 5-10 minutes. Immediately cool down the vegetables in cold water to avoid discoloration and to keep crisp.

Dried shitake mushroom (optional) Soak shiitake mushrooms in water until soften (about 20 minutes). Squeeze dry and discard the stems, keep the water that was used for the mushrooms.


For noodles:
1 kilo (2.2 pound) wide rice noodles, separated (I substituted with rice noodle sheets for spring rolls)
Dark soy sauce or substitute with blackstrap molasses
Vegetable oil


Directions:
To prepare the noodles, if using rice noodles sheets. Soak about 5 noodle sheets in warm water until soft. Remove noodle sheets from the water. Place noodles sheets on a cutting board, using pizza cutter or knife, cut into ½ inch wide strips. Separate the noodles and place in a bowl. Add a little bit of oil and dark soy sauce; mix until sauce covers all the noodles. Repeat directions for 1 kg. noodles.

In a large skillet, heat about 2 tablespoons of oil over medium high heat. When oil is hot, add noodles. Keep stirring until noodles are cooked; set aside.

For Gravy:

2 tablespoons garlic, minced

3 tablespoons salted soy beans

3 tablespoons plus 1 teaspoon sugar

2 tablespoons plus 1 teaspoon fish sauce

5 tablespoons soy sauce

4 tablespoons oyster sauce

1.5 liters (5 cups) hot water (after adding shiitake mushrooms if using mushrooms)

1 egg, slightly beaten

½ cup tapioca starch or cornstarch mix with 1 cup water

Directions:

1. In a medium bowl, mix sugar, fish sauce, soy sauce, oyster sauce; set aside

2. In a large skillet, heat about 2 tablespoon oil over medium high heat. Add minced garlic and cook about 30 seconds. Add Shitake mushroom and fry for 1 minute; if using. Add marinade pork and salted soy beans. Stir and cook about 3 minutes. Add hot water and sauce mixture; stir until boil. Slowly pour in the cornstarch mixture while stirring the soup, until thickened and boiling. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather.

3. Put noodles and vegetable on the plate and top with the gravy. Serve hot. Enjoy!!

This recipe is from Khun ข้าวยำ@น้ำบูดู at www.bloggank.com Thank you for sharing your great recipe.