Flavor seasoning (rosdee) – In this recipe, I used pork flavor seasoning.Light soy sauce – Gives a salty taste to the pork gravy.Dark soy sauce – Used to flavor the noodles and to give them a dark color.Soybean paste – Soybean paste is made of fermented soy beans, and I use it for extra flavor.The stems have a “peel” which should be removed before eaten. Chinese broccoli – Chinese broccoli, or Chinese kale, is much different than regular broccoli.Before using, make sure to soak the rice vermicelli noodles in water at room temperature until they become soft. If you are having trouble finding them, you can replace them with rice vermicelli. Fresh flat rice noodles – These are the kind of noodles that are used to make a traditional rad na meal.Recipes for homemade pickled peppers and ground chili pepper. The addition of pickled peppers adds a lot of dynamics to the final flavor.

In Thailand, Rad Nah is served with common condiments: sugar, fish sauce, pickled peppers and ground chili pepper for your personal taste. Sprinkle some ground white or black pepper. Put noodles on plates and top with the sauce. Don't cook the greens too long, or they will turn brown and won't be crunchy. Sprinkle ground white pepper on the sauce. When you are done with tasting and adjusting, add the Chinese broccoli stems. Add more soy sauce and/or sugar as needed. Remember, Thai food is cooking with your tongue, so it is time to taste. When you add water, adjust the sugar, soy sauce. If the sauce is not thick enough, add more flour water. When the sauce is bubbling, it should have a consistency of thick gravy. The sauce will turn from milky white to translucent.Īdd soy sauce, yellow bean sauce and sugar. Stir quickly to keep it from forming chunks. Pour the water flour mixture into the pan. Stir the flour water mixture and mix well prior to adding to the pan. Stir for a minute or so until the pork is almost cooked, add the flour water mixture. In a pot or pan that is big enough to hold all the ingredients, heat up 2 tablespoons of oil. Remove from heat and set the noodles aside. When I heat up the noodles in microwave and my pan is hot and ready, it takes me just a minute to stir the soy sauce into the noodles. When all the strands are heated and separated, the noodles are ready. 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 and flavor. Sprinkle 2 tablespoons of dark soy sauce on the noodles. When the oil is ready, put in the noodles and stir. I use my stainless steel wok that nothing sticks to it any more. A non-stick pan will help keep the noodles from sticking to the pan because they can get really messy. This will save your time cooking noodles in the pan. If your noodles have been in the refrigerator, heat them up in the microwave for 4-5 minutes to warm up and loosen the strands. Slice the noodles into 1/2 to 1 inch wide strips if you have the sheet type as opposed to the sliced noodles. In another bowl, add water to the rest of flour this mixture is the base for sauce. Mince the garlic. Cut up the Chinese broccoli into 2-inch pieces. Mix/massage the pork with 1 tablespoon of tapioca flour.

Rad nah noodle