How to Make Rad Nar

Rad nar, like pad see yew, is a rice noodle dish with a soy-based sauce. The main difference is the texture of the sauce. While pad see yew sauce is meant to just barely coat the noodles, rad nar sauce is more like a soupy gravy. Rad nar is often eaten as comfort food, and no wonder: this dish is warm, soft and quite satisfying.

Difficulty: Easy

Instructions

Things You'll Need:

• Small bowl
• Large bowl
• 2-cup measuring cup
• Wok or large frying pan
• Three cloves garlic
• One bunch Chinese broccoli
• 1 lb. meat (chicken or pork)
• 4 tbsp. tapioca flour or corn starch
• Soy sauce
• 6 tbsp. vegetable oil
• 3 tbsp. oyster sauce
• 1 tbsp. sugar
• 1 1/2 cups water
• One package rice noodles, fresh or dried
• Salt and pepper to taste

Prepare Your Ingredients

1. Mince the garlic.

2. Clean and chop the broccoli or other leafy greens. Make sure to remove the tough, woody stalks (or large center veins, if using collard greens). Make the pieces about 2 inches long.

3. Slice the meat into 1-inch pieces.

4. Coat the meat with tapioca flour or cornstarch. Do this by either tossing together in a bowl or in a plastic bag.

5. Mix 1 tbsp. of tapioca flour or cornstarch with the water in the measuring cup and set aside.

6. Make the sauce by mixing the soy sauce, oyster sauce and sugar in a small bowl. Set aside.

Make the Rad Nar

7. Put 4 tbsp. of oil in the wok and heat.

8. Add the noodles and cook for about 5 minutes, tossing them constantly. If you like, you can add some extra soy sauce (1 or 2 tbsp.) to the noodles to give them some color.

9. Pour the cooked noodles into a large bowl and set aside.

10. Put the remaining 2 tbsp. of oil in the wok and heat.

11. Add the minced garlic and the meat to the pan and cook until the meat is browned on the outside.

12. Add the water and flour mixture, making sure to stir constantly while doing so.

13. Add the mixture of soy sauce, oyster sauce and sugar.

14. Season with a little salt and pepper.

15. Let the mixture come to a boil, then reduce heat and let cook until the meat is done.

16. Check the consistency of the sauce. If it is too thick, add more water. If it is too thin, add more flour. Remember that you may have to adjust the seasoning after you do this.

17. Add the Chinese broccoli or other greens and cook until just wilted. You want the veggies to stay a little crunchy.

18. Put the noodles on a plate and spoon the sauce over them.

Tips & Warnings

• You can substitute firm or extra firm tofu for the meat in this dish.
• If you can't find or don't like Chinese broccoli, try using collard greens instead. Another alternative is bok choy. Almost anything with hardy, green leaves will do.
• There are vegetarian versions of oyster sauce (made with a mushroom base) available if you don't eat shellfish or its derivatives. Check your local Asian grocery.
• Thai noodle dishes are usually served with the following condiments: ground chilies, pickled chilies, vinegar, fish sauce, sugar and ground white pepper. You don't have to include all of them, of course, but having some of them available will allow guests to customize their meal.
• Don't use olive oil as a substitute for the vegetable oil. If you are concerned about the fat content, use a different light oil, like grape seed oil, that doesn't have a distinctive flavor.

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