![]() Remember, Thai food is trial and error, so it is time to taste. When you add water, adjust the sugar, soy sauce. When the sauce is bubbling, it should have a consistency of thick gravy.Īnd if the sauce is not thick enough, add more flour water. Add soy sauce, yellow bean sauce and sugar. When cooked, the flour will turn from white to clear. Stir quickly to keep it from forming chunks. ![]() Stir for a minute or so until the pork is getting cooked. Remove from heat and set the cooked noodles aside.Ĭooking The Meat and Gravy: In a pot or pan that is big enough to hold all the ingredients, heat up the rest of the oil. Don't worry if they are cut into small pieces. Stir again until all the noodles are broken into pieces. ![]() The purpose here is to heat up the noodles and add some color. Add 2 tablespoons of dark soy sauce on the noodles. When the oil is ready, put in the noodles and stir. You really want a non stick pan, believe me. Otherwise: Non-stick pan: Heat up 4 tablespoons of oil in a non-stick pan. Then microwave it for 3 minutes or until soft. If you Microwave: Put the separated noodles and 2 tablespoons of dark soy sauce in a microwaveable bowl and mix well. But when you cook it in the microwave, you don't get the crunchies. Part of what I like about rad nah is that some noodles get a little crunchy and some are still soft. Cooking it in the microwave loses a little of the texture, but is easier. You can either heat up the noodles in a non-stick pan or in the microwave. Slice the noodles into 1/2 to 1 inch wide strips. Cut up the Chinese broccoli into 2 inch-pieces. In a bowl, add water to the rest of flour. Coat the pork with 1 tablespoon of tapioca flour.
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