Thai Stir-fried Rice Noodles with Gravy (Rad Na)
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Total time: 30 minutes
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Serves 4
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5.2 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
200g - Chicken breasts, without skin, raw, thinly sliced
200g - Rice noodles, fresh
2 tb - Vegetable oil
1 tsp - Dark soy sauce
3 cloves - Garlic, raw, finely chopped
400g - Chinese broccoli (Gai lan), raw, thinly sliced
1 cup - Water
1 tsp - Fish sauce
2 tb - Corn flour
2 tb - Water
2 - Red chilies, raw, thinly sliced
2 tb - White vinegar
½ tb - Oyster sauce
½ tsp - White pepper powder~
UTENSILS
Wok, Bowls, Chopping board, Knife
INSTRUCTIONS
1. Combine the red chilies and white vinegar in a small bowl. Set aside.
2. Make a slurry with the corn flour and 2 tablespoons of water. Set aside.
3. Heat 1 tablespoon of vegetable oil in a wok over high heat. Add the rice noodles and loosen thoroughly. Stir fry for 30 seconds.
4. Add the dark soy sauce and stir fry for another 30 seconds. Transfer noodles to a serving plate.
5. Mix the chicken slices with the oyster sauce and ¼ teaspoon of white pepper.
6. In the same wok, heat 1 tablespoon of oil over high heat. Add the chicken slices and stir-fry for 3 - 4 minutes until cooked.
7. Add the garlic and stir-fry for a few seconds. Add the Chinese broccoli and stir-fry for another 30 seconds. Add the fish sauce and ¼ teaspoon of white pepper. Stir and simmer for about a minute.
8. Add the slurry. Simmer for another minute until the gravy becomes thick.
9. Pour the hot chicken and gravy over the noodles. Serve with the chili vinegar.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 237g
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Energy (kcal)
413.6
Carbs (g)
57.2
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Proteins (g)
17.9
Fats (g)
10.9
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Fibre (g)
5.2
