![]() ![]() You can thicken the sauce with either potato starch, cornstarch, or tapioca starch slurry. You need to thicken the thin sauce to form a gravy that can adhere to the noodles’ surface while serving.Return the cooked chicken (or other protein) to the wok.You can substitute it with light soy sauce if unavailable.) (Golden Mountain sauce is similar to light soy sauce but is slightly saltier with a hint of sweetness. Most Asian grocery stores keep the fermented soybean paste and Golden Mountain sauce. Add the broth ( chicken broth or vegetable broth), fermented soybean paste (taucu), Golden Mountain sauce, fish sauce, sugar, and ground white pepper to the broccoli.The next step is to prepare the rad na sauce. Then add two to three tablespoons of water to the Gai Lan and cook the Gai Lan until tender-crisp. You may need to add some oil if it is insufficient. Now stir fry the Chinese broccoli (Gai Lan) over medium heat until it turns soft.Once the chicken is cooked and slightly golden brown, remove it from the wok. Once the garlic has turned aromatic, add the marinated chicken (or marinated ender pork) into the wok and stir-fry with the garlic.It does not need high heat at this moment as garlic can burn quickly, First, saute the chopped garlic in oil until aromatic.I keep the recipe simple, but you can always include some baby corn and carrots slices into the recipe. You can substitute the Gai Lan with regular broccoli or Choy Sum. Trim off the fibrous surface of the Gai Lan stem, then cut into two to three sections. These ingredients are also commonly used in preparing other Thai recipes like pad kee mao (drunken noodles), pad Thai and pad see ew (soy sauce fried noodles). Some street food vendors also include baby corn to stir fry, which provides more crunchiness and a variety of colors. The typical vegetables for making Rad Na are Chinese broccoli (Gai Lan ). When the noodles’ surface has turned slightly charred, remove and place the noodles on a serving plate. Spread the noodles thinly on the wok surface and let it sears for a few seconds before flipping over to the other side. Fry the flat rice noodles over medium-high heat with dark soy sauce. ![]() Alternatively, you can use a little more oil with a stainless steel wok or a good-quality non-stick pan. I like to use a well-seasoned cast-iron wok to fry the noodles, as it can withstand high heat and is non-stick.
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