Crispy Rice Noodles with Pork and Gravy

by Tataya Kudo - 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 adding, Aka 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.

Ingredients

Yields 2 servings

30 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
Preparation
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.