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Hello, my friends
Rad Na Mee Krob is a famous and beloved Thai dish featuring crispy fried noodles topped with a rich, savory-sweet gravy made from soy sauce and other seasonings. It is often served with meat or seafood, adding depth and deliciousness to the dish.
The combination of crunchy noodles and flavorful gravy creates a delightful contrast in texture and taste, making it a favorite among many.
For this post, I’ll be sharing my family’s favorite recipe—guaranteed delicious!
Ingredients for Marinated Pork
- Pork 300g
- 2 Eggs
- Light soy sauce 2 tbsp
- Vegetable oil 1 tbsp
- Palm sugar 1 tbsp
- Oyster sauce 1 tbsp
- Cornstarch 1 tbsp
- Baking soda 1 tsp
Marinating Pork
- You can use any cut of pork, but for the most tender and delicious result, pork tenderloin is recommended. Rinse the pork and pat it dry with paper towels. Slice it into thin, bite-sized pieces.
- In the mixing blow, Combine all the marinade ingredients with the pork.
- Massage well to ensure even coating.
- Let it marinate in the refrigerator for at least 1 hour
Blanching Chinese Kale
- Wash the Chinese kale thoroughly several times. Discard the tough stems at the base and cut the remaining parts into bite-sized pieces.
- Fill a pot with water and bring it to a boil. Add salt and a little vegetable oil. Once the water is boiling, add the kale and blanch briefly—just until the leaves turn a bright green color. Remove and drain well.
Frying egg noodles
- Before frying, shake off as much excess starch as possible from the noodles. Divide them into individual serving-sized portions.
- Heat oil in a pan over low heat.Once the oil is hot, add the noodles and fry, flipping them frequently until they are evenly crispy and golden brown. Once done, remove and drain on paper towels to remove excess oil.
Ingredients for make Gravy sauce
- 1 tablespoons of soy sauce
- 1 tablespoons of sugar
- 1 tablespoons of soybean paste
- 1 tablespoons of crushed garlic
- 2 tablespoons of tapioca starch
- 1/2 liter of water
Making Gravy Sauce
- Place a pan on low heat and add vegetable oil.
- Once the oil is warm, add **crushed garlic and stir-fry until fragrant.
- Add fermented bean paste and continue stir-frying until fragrant.
- Pour in water and wait for it to boil.
- Add the marinated pork and season with ight soy sauce and sugar.
- Toss in blanched Chinese kale and mix well.
- Gradually pour in tapioca starch slurry while stirring continuously until the desired thickness is reached.
- Turn off the heat.
Serving 🍽️
- Arrange the crispy noodles on a plate and generously pour the hot gravy over them. It's best enjoyed immediately while the gravy is still steaming hot! This recipe is perfectly balanced - no need for extra seasoning.
tip: Feel free to adjust the sauce ingredients to suit your taste. Give it a try - I promise you'll love it!
Thank you to all my supporters and see you soon. || ขอบคุณสำหรับทุกการติดตามค่า♥️
With love ❤️
@piyamas
