Raad Nah is soothing food due its warm gravy and the soft noodles. It is a dish that can be spiced exactly as the diner wishes so it's popular with those that don't like spicy food as well as those that do.
The noodles used in raad nah can vary; most popular are the wide noodles (sen yai), but it can also be prepared with thin noodles (sen lek), yellow noodles (mee leuang) or instant noodles (baa mee). Raad nah is as popular as a breakfast as it is as a main course dish.
250g fresh or dried flat rice noodles
2 pcs mock chicken breast
2 Tbsps dark soy sauce
1 Tbsp yellow bean sauce
2 Tbsps mushroom soy sauce or light soy sauce
2½ cups water
4 Tbsp tapioca flour
6 Tbsp vegetable oil
2 Tbsp sugar
2 cloves garlic
250g Chinese broccoli (or cabbage could be used)
1 small cup broccoli florets
1 small cup cauliflower florets
1 diced carrot
- FOR DRIED NOODLES: Soak the noodles in hot water according to the package instructions and then add 1 tablespoon of dark soy sauce and oil. Mix it well so that the noodles absorb the sauce.
- FOR FRESH NOODLES: Heat up 4 tablespoons of oil in a non-stick pan or pot. When the oil is ready, put in the noodles and stir. Add 2 tablespoons of dark soy sauce to the noodles. The purpose here is to heat up the noodles and add some color. Stir again until all the noodles are broken into pieces. Don't worry if they are cut into small pieces. Keep stirring for 5 more minutes. Set aside.
- Fry the mock chicken breast and set aside.
- In a pot or pan that is big enough to hold all the ingredients, heat up the rest of the oil. Add minced garlic and stir until fragrant. Add the flour to the water. Stir quickly to keep it from forming chunks. When cooked, the flour will turn from white to clear.
- Add the soy sauce, yellow bean sauce and sugar. Stir. When the sauce is bubbling, it should have a consistency of thick gravy.
- If the sauce is not thick enough, add more flour. If you like thin sauce, add more water. When you add water, adjust the sugar, soy sauce. Remember, Thai food is trial and error, so it is time to taste. If you need more soy sauce, add some.
- When you are done with tasting, add the vegetables and mock chicken breast. Stir quickly and turn the heat off. Don't let the greens cook for too long, or they will turn brown and won't be crunchy.
- Put the noodles on plates and top with the sauce.
- Garnish with condiments and chopped spring onions.
- Serve with condiments: coarse chilli powder, sugar, finely sliced chillies in vinegar, and chopped devil chillies in soy sauce (or vegan fish sauce).
Serves 2 people
Recipe supplied by Marjorie Marino, Bulacan, Philippines
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