Rad Na Talay ราดหน้าทะเล is bouncy wide rice noodles that's been smothered in a savory gravy sauce. This is a popular dish that can be found on menus in many Thai restaurants. It can easily be made vegetarian by swapping out the oyster sauce, fish sauce for more fermented soybean paste and soy sauce. The meat can be swapped out for shiitake mushrooms. The gravy is flavorful and hugs the noodles nicely. I hope you enjoy this video.
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INGREDIENTS
Marinaded Meat
Pork - 200 g (~7 oz)
Oyster Sauce - 1/2 tbsp
Light Soy Sauce - 1 tbsp
White Pepper - 1/2 tsp
Egg - 1 egg
Corn Starch - 1/2 tbsp
Vegetable Oil - 1 tbsp
Shrimp - 6 shrimp (large)
Squid - 1.5 cups (see video for tips)
Chinese Broccoli - 4 stems (see video for tips)
Garlic - 5 cloves
Wide Rice Noodles - 350 g (~12 oz)
Vegetable Oil - 1 tbsp
Thai Dark Soy Sauce (Sweet, not salty) - 1.5 tbsp
Corn Starch Slurry (see video for tips on how much to use)
Corn Starch - 2 tbsp
Water - 4 tbsp
Vegetable Oil - 3 tbsp
Water - 1.5 cups
Thai Dark Soy Sauce (Sweet, not salty) - 1/2 tbsp
White Pepper - 1/2 tsp
Thai Fermented Soybean Paste - 1/2 tbsp
Fish Sauce - 1/2 tsp
Oyster Sauce - 1/2 tsp
Vinegar - 2 tsp
Sugar - 1 tsp
(Adjust flavors to your liking. Please be mindful of saltiness of the brands you use)
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11 июн 2021
