It’s about time I updated “The List” that you see in the upper right corner of the page. I’ve since added quite a few new recipes and I should really reflect those up there. Getting close to that 100 number! And it’s almost been a year…about how long I thought it might take.
But anyway, another day, more noodles =)
Access to fresh rice noodles is something that should never go unused. I have a couple packets of dried rice noodles in the cupboard but I don’t think I’ve used them in the year or so I’ve had them since fresh ones are so close at hand at Hong Kong Supermarket in Allston. Just walk up, buy them and let them sit on the counter while you prep the rest of the dish. Makes for a 15-20 minute meal most times because the noodles only take a minute or two to soften and soak up all the tasty sauces in the pan.
Every time I pick up the fresh rice noodles, I almost always cook Beef Chow Fun or Pad See Ew, two of my favorites (and go-to dishes whenever I have guests). But I do have to admit, it’s nice to branch out and try something new every once in a while (Especially since I cook fresh noodles around twice a month these days…)
One of my favorite dishes while growing up was Beef Chow Fun but with a soupy gravy poured over top along with some carrots and sugar peas. I think I could still eat that almost every day. The one problem I did have with it was that it did not refrigerate well. If bought at a restaurant, leftovers would be a soupy/soggy mess the next day. The best thing would be when ordering takeout, to have the restaurant separate the gravy and the noodles, that way you only need to prepare a little bit at a time for a meal.
Unfortunately, being the smart college-educated guy I am, I cooked Rad Na (the Thai version of “wet” beef chow fun) and just drenched all the noodles (close to 2 pounds!) with the gravy. And in an attempt to remedy the situation, ended up spilling a portion of it on the floor. Serves me right I guess.
Special thanks to Appon of Appon’s Thai Food for a wonderful recipe to work off of.
Rad Na with Pork
Serves 4
Time : 20 minutes
Recipe adaped from Appon’s Thai Food
Ingredients:
- 1.5 – 2 lbs fresh wide rice noodles
- 2 tsp dark soy sauce
- 2 tsp sugar
- 4 tbsp canola oil
- 1 lb Pork butt, sliced thin
- 2 cups water + 1/2 chicken bouillon cube (or 2 cups light chicken broth)
- 3 tbsp fish sauce
- 4 tbsp light soy sauce
- 4 tbsp corn starch mixed with 4 tbsp water
- Chinese broccoli
NOTE: I used a full bouillon cube the first time…way too salty.
Method:
1. Add the water/broth to a medium saucepan over medium-high heat. When boiling, add bouillon cube (if using), fish sauce, and light soy sauce. Bring to a simmer.
2. Add in the sliced pork. Let cook for a minute or two.
3. Add in the starch and water mix, stir well so that the starch doesn’t coagulate.
4. Add in the Chinese Broccoli.
5. In a frying pan, heat 4 tbsp oil over medium-high heat. Add in the dark soy sauce and sugar mix, give a quick stir and then toss in the fresh rice noodles. Stir fry until the noodles are starting to get soft, then remove to a deep plate.
6. Finally, pour the sauce over the noodles and serve!
NOTE: If preparing leftovers, separate the noodles and the gravy in different containers. Heat them separately and then mix them together when having your meal
