The Most Underrated Thai Noodles

[Music] so at Bika today we are making radna one of the most underrated Thai noodle dishes made of pork gravy poured over chewy fresh rice noodles it's a popular street food you can find all over Thailand but not so much overseas I'll talk more about the dish as we go but first let's break down what we need to make there are four components Surat na the pork the gravy the noodles and the chili vinegar don't worry they are all easy first the marinated pork the pork is so important that the quality of aradna restaurant in Thailand is almost Anonymous with how tender and flavorful their pork is I am using pork butt which is pork shoulder not the butt because it's fatty and flavorful you can use loin or tenderloin if you prefer it lean but know that the pork butt is going to taste better trim off any chunks of fat if you like and then thinly slice it I'm going to marinate it with oyster sauce soy sauce sesame oil sugar and white pepper give that a mix then the trick to Juicy tenderness I'm going to add tapioca starch and one egg white this is a common technique in Chinese stir fries called velveting the combination of the starch and the egg white forms a protective shell that prevents the meat from drying out keeping it juicy tender and it'll also add a nice mouth feel that is indeed velvety you can apply this technique in other dishes as well and I will talk more about that in the blog post noodles the original right now uses fresh wide rice noodles or whole fun noodles I'll get the substitutes in a second but you want to look for these at Chinese grocery stores and most of the time they're going to be in the fridge but sometimes they're not if you buy them and they're cold hard and stuck together don't panic separate them into small chunks best you can and then microwave them for a minute take them out separate them into even smaller chunks and then zap them again until they're hot and soft and you can peel them apart and be careful here don't burn your hand warning do not try to peel them apart when they are still cold unlike pasta rice noodles become hard when they're refrigerated and if you try to peel them they're just going to break into small pieces but once they're hot they'll regain their softness and elasticity and then it won't be a problem if these noodles aren't available here are some options you can use thin rice vermicelli or send me which is actually a popular option for homemade right now because these are Pantry Staples for Thai people or you can use wonton noodles or what we call bami the thin ones or the flat ones will both work you can also get a little fancy and deep fry the thin ones and make crispy right now which is also very popular if you're going to use use one of these alternative noodles I'll include the how to in the blog post moving on once you've got your rice noodles pulled apart drizzle little dark soy sauce or black soy sauce on them to stain them for a nice color but it's not necessary let's start cooking first we're going to toast our noodles get your Wok or a non-stick pan really hot and then add a little bit of oil once it's hot add the noodles in and then don't touch them let them toast so that they can Char a little bit once that's happened you can give everything a flip and then toast the other side the noodles are going to start to get a little bit clumpy don't worry they will unclump once the sauce goes on but you want to take them off the heat before they get too clumpy if you get this nice charred Mark perfect if you don't get it don't worry about it set these aside while you make the sauce fun fact in Thailand you usually find ratna in restaurants that specialize in it maybe it's a card a street Side Restaurant or maybe in a food court but places that serratna often also sell this other dish that you might already know patsyu which is a stir fry using the same noodles this is because if you've got ingredients for ratna you basically have everything that you need for patsyu as well so if you have ingredients left over and you don't want to make ratna again my Patsy recipe is ready for you in the description now the star of the show the gravy which requires this key ingredient this is tautio which you can think of as the Thai version of miso paste but it's runnier it's not easy to find but you can use miso paste instead or you can also use the Korean dunjung I have made Rana before using this low sodium miso and it was great husband didn't even notice that I changed anything if you're gonna use regular sodium miso maybe start with a little bit less and then you can always add more at the end in the same walk that we use for our noodles we're going to saute some garlic with the tautio until the garlic starts to turn golden deglaze with a good homemade pork stock more on that in a little bit and then add our seasonings soy sauce Golden Mountain seasoning sugar white pepper and a little sesame oil which is optional if you don't have Golden Mountain sauce you can also add Maggi seasoning or oyster sauce instead bring it to a boil and while you wait mix together some tapioca starch with just enough water to dissolve it this is going to be our thickening agent and tapioca starch is the traditional starch and is my preference but cornstarch will also work once the sauce is fully boiling add the pork and quickly spread it out so that the pieces are not stuck together it is very important that you put the pork in when the liquid is fully boiling that temperature is required to seal the pork to instantly cook the velveting mixture so that gels up around the pork if it's too cold it's just going to wash away all that velveting once the pork is separated add the Chinese broccoli which for this I have thinly sliced the stems on a bias and then roughly chop the leaves your heat by the way should be on high this whole time stir the vegetables in and then I'm going to give my starch slurry a stir one more time because it will settle as it sits and then once I notice bubbling in the sauce I'm gonna add about half of my slurry and stir that in you'll notice the sauce starts to thicken but before you add more star slurry to make the sauce thicker you want to wait until the sauce is boiling because that's how you know that the starch you've already added has done its job don't make the sauce too thick there is nothing worse than the gloopy ratna sauce you want it just thick enough to coat the noodles and that is it you just give it a taste and make sure the seasoning is good add more salt or soy sauce if it needs it and it's done a note about the pork stock as you saw the gravy is made mostly of pork stock so if that's not good your dish is not gonna be good yes I do recommend a homemade Thai style pork stock for the right flavor I do have a recipe for it it is easy and you can even make it in an instant pot that's what I do if you don't eat pork chicken stock will also work but again homemade Thai style for the right flavor one last thing or chili vinegar this is a classic condiment that is always served with ratna and technically it is optional but for me I think it's necessary simply slice any kind of hot chilies I'm using Thai chilies here but jalapeno Serranos will work also and then just add it to some white vinegar that's it let it sit for at least 15 minutes and this will keep forever in the fridge and when you go to use it you can eat the chilies or not so by now some of you might be thinking wait a minute this looks nothing like a Thai Dish no lemongrass no coconut milk not even fish sauce in fact this looks more like a Chinese dish and you are right because ratna is a dish of Chinese origin there are millions of Thai people with Chinese ancestry I am one of them and so naturally there's a lot of Chinese influence in Thai Cuisine so it's not uncommon to see a Thai Dish that looks very much like a Chinese dish for example most of our noodle dishes and cashew chicken time to put it together now ratna literally means to pour something on top of something else so that's our instruction to write the sauce onto the na of the noodles a little chili vinegar on top of course and if you want you can also add little roasted chili flakes to make it spicier and it's ready to go let's eat give it a good mix first and if your noodles felt clumpy at any time it should release with the gravy to compost the perfect bite the pork is so incredibly flavorful and Tenderly you can put that pork on anything it would be good the vegetables are still crunchy and that's really important that's why you want to add the vegetables and you don't want to just let it simmer to death you want that freshness a little bit of vinegar really brightens that rich salty gravy and it is just a beautiful beautiful dish one last thing today if you've seen me cook before you probably noticed that this show looks different that's because we are experimenting with the new style to hopefully bring you a more engaging show and a more informative show we've been doing this for over 10 years and this is the biggest change we've ever made so I thank you in advance for your support in particular all patreon members so in this video I want to do a special shout out to all of you thank you you guys so much for your support even a couple of bucks make a difference it's much more meaningful than you might think both in monetary terms and in fueling my spirit to keep me going when things are hard sometimes in the future I will call out members who pledge above a certain tier as a reward but just for this one I wanted to publicly thank everyone for your support all these years and that's it the recipe and more details will be on hotthaikitchen.com as always thank you for watching and I will see you next time

Channel: Pailin's Kitchen

Views: 116,508

Keywords: Hot Thai Kitchen, Thai food, Thai cuisine, Thai cooking, Thai, Thailand, street food, Southeast Asia, Asian cooking, Asian food, Asian cuisine, Asian recipe, Thai recipe, Cooking, cooking show, how to cook thai food, how to cook, ราดหน้าหมู, rat na, lad na, lad nah, lard nah, rad nah, thai noodles, thai street food recipes

Id: TCYFR-hOnT4

Length: 10min 16sec (616 seconds)

Published: Fri Nov 04 2022