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Rat na (ราดหน้า): photo of the dish
Illustrative photo: stu_spivack — CC BY-SA 2.0, Wikimedia Commons
Pasta & rice

Rat na (ราดหน้า)

Wide rice noodles bathed in a glossy brown sauce thickened with starch, topped with Chinese broccoli and meat. A popular street dish, eaten hot, often at lunchtime.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the noodles into pieces if they are very long, then soak them in lukewarm water if they are dried.
  2. Heat the oil in a wok, sear the meat for 3 to 4 minutes until golden, then set it aside.
  3. In the same wok, fry the crushed garlic for 30 seconds, then add the broccoli stems cut into pieces and stir-fry for 2 minutes.
  4. Return the meat, pour in the stock, both soy sauces, the oyster sauce and the pepper, then bring to a simmer.
  5. Add the noodles and cook for 2 minutes, separating them as you go.
  6. Pour in the diluted starch in a thin stream while stirring until the sauce is glossy and coats well, then add the broccoli leaves and cover for 1 minute.
  7. Plate the noodles in a bowl, spoon over the sauce and serve straight away.

Variations and tips

Vegetarian version. Replace the meat with fried firm tofu and the oyster sauce with a mushroom sauce.

Using what you can find. If Chinese broccoli is unavailable, use spinach or regular broccoli.

More ideas

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Original Ecomely recipe.