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Thai Raad Na Mi Grob

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Ingredients
  Pork 500 Gram
  Eggs 2
  Chinese kale 1 Bunch (100 gm)
  Carrot 1 Cup (16 tbs), slice
  Baby corn 1 Cup (16 tbs), chop (cut diagonally into half)
  Oyster mushrooms 1 Cup (16 tbs), chop (into bite-sized pieces)
  Straw mushrooms 1 Cup (16 tbs), halved
  Cooked noodles 2 Cup (32 tbs) (Yellow cooked noodles)
  Oyster sauce 3 Tablespoon
  Fish sauce 2 Tablespoon
  Sweet soy bean sauce 1 Tablespoon
  Black soy sauce 1 Tablespoon
  Vegetable oil 1 Cup (16 tbs), divided
  Tapioca flour 2 Tablespoon
  Water 3 Cup (48 tbs) (as required)
  Sugar To Taste (Optional)
Directions

GETTING READY
1. Cut the baby corn diagonally into half; break the oyster mushrooms into bite size pieces, set aside.
2. Slice the carrots, cut the straw mushrooms in half, set aside.
3. Wash and rinse the Chinese kale and set aside.
4. Combine the pork meat with the eggs and keep it in the refrigerator for 5-6 hours.

MAKING
5. In a pan, heat oil over a high flame, add noodles in circular shape, reduce flame. Fry until it is crunchy but not burnt. Once done transfer the noodles in a dish.
6. In the same pan, add vegetable oil, add meat. Cook meat for five minutes.
7. Add oyster sauce, fish sauce and sweetened soya sauce as per taste.
8. Add mushrooms and baby corn and add some water. Cook vegetables covered for two minutes.
9. Add Chinese kale and mix well, add carrots, water and fish sauce, mix everything.
10. In a bowl, add tapioca flour into the water. Mix well.
11. Add it to the pan and cook until the sauce becomes thick.

SERVING
12. Serve thai raad na mi grob hot with crispy fried noodles.

Things You Will Need
Deep pan

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Pork
Restriction: 
High Fiber, High Protein
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4
Subtitle: 
Thai Crispy Noodle in Thick Sauce

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Thai Raad Na Mi Grob Recipe Video, Thai Crispy Noodle In Thick Sauce