Kwit-Teow Rad-Na
Thai Style Wide Noodles In Thick Sauce

This is a simply-thai.com - thai market online recipe.
Here you can conveniently purchase authentic, quality ingredients direct from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!

Ingredients
1 cup pork loin, thinly sliced, and cut into bite sized pieces
1 cup wide rice noodles, soaked until soft in warm water (10 minutes).
1 1/2 cups broccoli or pak kana
1/4 cup straw mushrooms - hed-fang
1 cup water or pork stock
3 tbs fish sauce - nam pla
2 tbs sweet soy - see eu dam
2 tbs palm sugar
2 tbs tapioca starch, mixed in a little water
1 tbs garlic, thinly sliced
1 tsp MSG (optional)
1 tsp freshly milled black pepper

Method
1. Combine the fish sauce and soy sauce
2. add the pepper and MSG, and marinade the meat for about one hour
3. drain, and reserve the marinade.

While the noodles are soaking to soften them, prepare the broccoli (by cutting up three quarters of a cup of florets) and peeling then slicing the stems, and chopping the leaves to form three quarters of a cup of thinly sliced stems and leaves. or pak kana

1. In a large skillet or wok over medium heat
2. sauté the garlic in a little oil
3. then stir fry the noodles until they begin to turn brown.
4. Stir continuously to avoid the noodles sticking together.
5. Remove from the wok retaining the liquid, and turn the heat to high
6. briefly stir fry the pork to seal it.

1. In a large saucepan, heat the water or stock,
2. boil the marinade briefly
3. Add the tapioca starch to thicken
4. add the meat and other ingredients except the noodles.
5. Stir occasionally until the meat and vegetables are nearly cooked to your taste.
6. Add the noodles and continue to cook for about 3-4 minutes to complete the dish.

Serve in individual bowls.
 

Recommendation
Add 1 tablespoon Thai chili powder, and a tablespoon of pickled chili sauce (prik dong--see below), and a little more sugar. Then taste, and if necessary add fish sauce, sweet soy, and additional fresh chilies and pickled chilies. You might also add a little pickled ginger and pickled garlic (Gratium dong--see below).

The obvious cautions apply to following this last stage blindly: At this point the clear sauce has turned fiery red and the heat of the chilies is accentuated by the vinegar. The general method however is appropriate, but you might care to proceed more cautiously

back

Prik dong
Put two thirds of a cup of finely sliced Thai chile peppers in a 1 pint jar, and fill with white rice vinegar.

Gratium dong
Peel and slice two thirds of a cup of garlic, place it in the 1 pint jar, add 1 teaspoon of palm sugar, and one teaspoon of  sea salt and half a teaspoon of MSG (optional but recommended) and topped up with white rice vinegar.

back