today on hot thai kitchen we are making rad na Sawaddee ka welcome to hot Thai kitchen
today we're making something called Rad na which is a noodle dish with this delicious
light gravy sauce on top of it that's actually been requested quite a few times and it's a very
popular lunch item in Thailand so let's first take a look at what dragna means that means to
pour sauce over something and that means the top or the face of something so it's referring to
the fact that this dish the sauce case oops gets poured onto the noodles right before you serve it
so let's first take a look at our pork because pork is actually the most important ingredient
in this dish believe it or not the quality of Ratna in Thailand is judged by how flavorful
and tender the pork is so the marinade is very important he is our ingredient list 200 grams
of pork thinly sliced about an eighth of an inch thick I'm using pork but today but you can use
any kind of pork two teaspoons of soy sauce 2 teaspoons of oyster sauce quarter of a teaspoon
of white pepper a dash of sesame oil 1 large egg white 2 tablespoons tapioca starch ok so
now I know the tapioca and the egg whites are a little bit odd as a marinade ingredient but
they're actually the most important part so together the tapioca and the egg whites will
coat the pork and when we go to cook the pork it'll create kind of a see little congeal and
create a seal around the pork that will retain moisture and give a really nice velvety mouthfeel
all right so that's what they're there for so pretty simple I chose pork butt today because
it's got nice fat running around through but you can use any kind of pork that you'd like
and all you have to do is just put all the ingredients into a bowl and mix it all up
and you want to let this marinate for at least 30 minutes to really give the pork some time to
absorb everything I like to do this actually the night before I'm going to make this dish so then I
don't have to worry about it the next day when I'm ready to cook it it's all ready to go and the park
is really good when you do it overnight so let's take a look at our noodles so today I'm using
these white fresh white rice noodles here the same ones that I used in Pat Kimo and Pat see you now
I know a lot of you have written me to say that you can't find these anywhere and if that's the
case not to worry because next week I will post a video on how you can actually make these noodles
yourself and they're not very hard so if you're interested you can stay tuned for that now you can
use two other types of noodles that are commonly used in Thailand one you can use crispy fried egg
noodles there's deep fried some egg noodles and then pour the sauce over that or you can use the
very thin threads of rice noodles I actually talked about this it's called send me I talked
about this in my noodle roundup video so you can take a look at that if you'd like but for now
this is what we're going to use I've got a pound of these noodles here we're just going to serve
about two perhaps three light eaters and we're gonna pan-fry it quickly with black soy sauce
which is a just for color really so we'll do that when we get to the stove okay and then last thing
we have to look at is just our sauce ingredients so let's take a look at them two tablespoons of
chopped garlic 1 tablespoon of soy sauce half a tablespoon of golden mountain sauce two and
1/2 teaspoon of sugar two tablespoons of tapioca starch or corn starch quarter of a teaspoon of
white pepper 2 cups of pork stock or chicken stock with no salt added 2 cups of Chinese broccoli
slice the stems thinly on a bias and roughly chop the leaves and finally two tablespoons of doubt
deal now I know you're wondering what was that last thing what was two tablespoons of what 2
tablespoons of Tokyo which is a from soybean paste okay it comes in a bottle like this like that and
it's basically soy beans that have been fermented with salt and it's got its salty it has got also
a slightly acidic flavor to it it actually is a very important ingredient in Batman but if you
can't find this not to worry there's actually a very good substitute which is what we call
fallacy or Chinese black beans okay when you go to Chinese restaurant they say black bean sauce
that's the stuff that they that they use and it's actually quite available in any Chinese
grocery store same amount wash it first give it a good rinse and then chop it up together with your
garlic okay this actually we use these black beans when we make that now with fish so it's definitely
a absolutely fine stuff stitute for that so now that we've got all of our ingredients let's go
to the stove and cook it okay so first what you want to do is quickly pan fry the noodles with
our black soy sauce we've got a pan here with a little bit of oil and I'm going to heat it
till it's actually very hot if your hand if your pan can handle a very very hot high heat do that
and then as your oil starts to smoke that's when you want to go in with your noodles let's do that
okay and then you're going to back those in see my slope is not very strong so you can probably
do better you're going to go in with the black soy sauce just a little bit not much and the idea is
you're staining the noodles right so you're going to cook it until the noodle dries up for really
really high heat high BTU burner if you have them ideally you want to start toasting the noodles
a little bit get a little bit of browning going and that adds color so in Thailand on the street
they have one of those blows torch kind of wok burner that's what you want you want to get the
noodles a little bit toasted but for regular stove that's not happening for you it's not a big deal
this get is sort of dried up and now some of my noodles are actually getting toasted YUM when to
stop so you want to stop when it's dry and you can tell it's dry because the noodles are going
to start to clump up together so that's as soon as it starts to stick together into a big mass then
you're done so the noodles are already cooked you're really trying to heat it up get a little
bit of toasting going and stain it with some nice soy sauce color there you go and then it's done
take that off set that aside for now and now in the same pan we're gonna cook our sauce and I
turn off the stove there we go so with our sauce you want to go in with a little bit more oil and
then since our pan is already hot hopefully can go in directly with the garlic and cook until that
starts to get brown at least a little bit start to get brown you don't have to wait till all of
it starts to get brown when that happens you go in with your towel do now if you're using black beans
you want to start sauteing the black beans with
the garlic okay okay so now that's starting to smell good
deglaze with the stock once you dig lace with the stock you want to add in all of your sauces so it
goes the soy sauce the golden Mountain sauce the white pepper and our sugar okay and now
we're going to let that come to a boil before we add in our pork that's important actually to wait
let it come to a boil because otherwise when you add the pork and it doesn't cook the pork
right away all that egg whites have yoga start to wash off and then you lose your you lose all
that that coating you were trying to get so now in the meantime while we're waiting for that to
come to a full boil I'm going to mix my tapioca starch in with some water and that's going to be
our thickener tapioca starch which is why you can also use cornstarch now you may or may not
need all of this but I just do two tablespoons and then I don't always end up using all of it
you just kind of see how thick it is and another thing I like to mix my tapioca starch soon before
I cook it because it tends to settle and then it becomes compact at the bottom and it's kind of
hard to stir okay our pork is I mean our sauce is boiling now I'm going to go in with our pork and
then spread it out quickly and then let that come back to a boil before we add our vegetables okay a
word about stock I'm using homemade pork stock because we're doing pork gladinet you can also
do chicken stock but I'd rather you use homemade stock than pre-made or store-bought stock because
those ones usually have what do you call it salt a lot of salt added even the low-sodium ones has a
lot of salt and they also have a lot of additives and the flavor won't be as pure I just I just much
prefer homemade stock but if you absolutely have to use pre store-bought stock choose no-salt-added
ones and if you really can't find it you only have ones with salt added you'll have to adjust the
measurements for all the soy sauce and all that because it'll be too salty if you use everything
ok that's coming back to a nice boil we're going to go in with our vegetables let that wilt and
then this is when you want to go in with the tapioca slurry you want to stir it before pouring
always because as I said they settle at the bottom and I go in with half and stir as you pour don't
pour without stirring because it'll kind of cook and congeal into a big clump and then just check
to see the consistency do you like how thick it is right now some of the tapioca from the pork
marinade will actually thicken the sauce already so you won't need I think that's good I use just
about half and then you just wait for the pork to cook and taste the sauce at just the seasoning and
then you're done so there now we're just all we have to do is assemble it so this amount is
about half of what we did so I think it's a good amount for one person so eight ounces of noodles
per person and then you're probably going to have leftover sauce because I did that on purpose just
in case you you know it's always better to have more sauce than not enough and you just pour it
over and by the way pork butt is not the butt of the pork of the pig pork butt actually means pork
shoulder so sometimes when you buy the meat at the store it will be labeled pork shoulder I think
but actually comes from the word buttress which apparently means shoulder so they're condiments
for this dish always some prick namsom or spur chilies pickled in white vinegar because this
dish is mainly salty and it's quite rich so it needs a little of acid to balance out everything
so just sprinkle sprinkle sprinkle not too much and then a couple of pieces as nice garnish and
then if you want some extra spice you can always add some chili flakes on top which I actually find
it for a dish that's rich the extra spice helps balance everything out and that's it this is your
math for the full written recipe please visit hot thai kitchen calm and if you enjoy the show
please subscribe oh and don't forget the noodles next week is coming up the tutorial on how you can
make these rice noodles yourself and I will see you next time for your next delicious time you