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.
Instructions
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.
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