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Thai Noodles With Pork Gravy Sauce

Ltkman's picture
This dish can be use with pork, shrimp, or chicken.Thai noodle with gravy (Lard nar).you can find it in any Thai's restaurants or you can make one for yourself.
Ingredients
  Banh pho noodles 32 Ounce, slice (into 1x3 inch long)
  Pork loin/Shrimps 1⁄2 Pound, thinly sliced
  Cooking oil 2 Tablespoon
  Dark soy sauce 2 Tablespoon
  Mixed vegetables 1 Cup (16 tbs), frozen
For the sauce
  Chicken stock 3 Cup (48 tbs)
  Fish sauce 1 Tablespoon
  Soy sauce 1 Tablespoon
  Sugar 1 1⁄2 Tablespoon
  Soy bean paste 1 Tablespoon
Directions

GETTING READY
1. Slice the banh poa noodles into 1x3 inch long slices, once done separate the sliced pieces, set aside.
2. Thinly slice the pork lion, set aside.
3. In a bowl combine cornstarch and water.
4. In a bowl combine chicken stock, fish sauce, soy sauce, sugar and soy bean paste, stir until the sugar is dissolved.

MAKING
5. Preheat the wok to 400 degrees, pour oil and sauté the noodles along with dark soya sauce stir and cook until the noodles become soft and the color has changed to dark brown.
6. Once done set it aside, in the same wok pour the sauce and bring it to a soft boil.
7. Add the sliced pork and stir cook for 5-6 minutes or until the pork is cooked.
8. Add the mixed vegetables and over medium heat cook the vegetables and pork together.
9. Pour the cornstarch and allow the sauce to thicken also add the noodles at this point.
10. Give it a nice final stir and turn off the heat.

SERVING
11. Serve the thai noodles with gravy.

Things You Will Need
Wok

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Noodle
Ingredient: 
Pork Tenderloin
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4
Subtitle: 
Thai Lard Nar

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2 Comments

tyiatime's picture
aroi dee ka. i used your recipe and it was easy!
shantihhh's picture
This is a wonderful dish-real comfort food. I make it with mixed seafood and also some white pepper. I think it orginates in China, but is very ppular in Thailand and Laos too. What make is called Radna Talay, but I think it is the same. I really like your recipe using such wide fresh noodles is good way. Love your videos! Shanti/Mary-Anne