Rat Na

Name: Rat Na
Total time: 35 min
Yield: 2
Cuisine: Thai-Chinese
Ingredients: 400 g Fresh wide rice noodles (sen yai); 250 g Pork loin, sliced thin; 250 g Gai lan (Chinese broccoli), stems and leaves separated; 5 Garlic cloves, chopped; 1.5 tbsp Fermented soybean paste (tao jiao); 2 tbsp Oyster sauce; 1 tbsp Light soy sauce; 1 tbsp Dark soy sauce, for the noodles; 1 tsp Sugar; 400 ml Chicken stock or water; 3 tbsp Tapioca starch; 4 tbsp Oil; 1/2 tsp White pepper; 1 set Chilli vinegar, sugar, chilli flakes and fish sauce, to serve

Wide rice noodles charred dry in a wok, then buried under a thick gravy of pork, gai lan and fermented soybean — the noodles and the sauce are cooked in separate pans, and that is the whole trick.

Источник

Автор рецепта Bangkok street stalls · 🏺 Традиционное · Street and shophouse cooking of Bangkok, much of it shaped by Chinese-Thai families

Thailand · wide noodles under gravy — An ownerless traditional dish, so no cook is credited. The cited article confirms rat na, also written rad na or lad na, as a Thai-Chinese noodle dish. The two-pan method, the do-not-stir stage, the tapioca-over-cornflour rule and the quantities are this book's own.

Справка в Википедии ↗

Смотри, как это готовят · 3 видео

Cooking with Jammy Marion Grasby kitchenstagram

⏱ 35 мин🍽 2 порций🔥 620 ккал🇹🇭 Таиланд🌶️

Без молочного

Ингредиенты

Порции

🛒 Купить ингредиенты

Базовые запасы исключены — только то, за чем действительно нужно идти.

★ отмечает ингредиент, который рецепт называет труднодоступным или незаменимым.

Приготовление

Separate the noodle sheets and toss them with the dark soy sauce and 1 tbsp oil until every strand is coated.
Fry them in a very hot dry wok, spread flat, for 2 minutes without stirring, then turn once and give them another minute.
💡 Do not stir. The point of this stage is a few blistered, smoky patches — a Thai cook calls it wok hei and it is the only thing separating rat na from noodles in gravy.
Slide the noodles onto two plates and wipe the wok out.
Fry the garlic in 3 tbsp oil, add the pork and cook 90 seconds, then the gai lan stems for 1 minute.
Stir in the tao jiao, oyster sauce, light soy and sugar, then pour in the stock and bring to a boil.
Whisk the tapioca starch with 5 tbsp cold water, pour it in slowly and stir until the gravy turns glossy and coats a spoon.
💡 Tapioca, not cornflour. Cornflour goes cloudy and sets stiff as it cools; tapioca stays clear and slack, which is what a rat na gravy is supposed to do.
Drop in the gai lan leaves, season with white pepper, and pour the gravy straight over the noodles.

💡 Советы

Same noodles as pad see ew, opposite technique: pad see ew is dry-fried all the way through, rat na is dry-fried then drowned. Thai noodle shops sell both from the same wok.
Eat it immediately. The gravy soaks in within minutes and the charred edges you worked for disappear.