Rat-Naa Noodles

I’ve had this a number of times at different “Gaoi-tiao” or noodle shops. The other day I had an impromptu cooking lesson (more like I just butted in and took a lot of photos and asked what everything was) and learned how to make it myself. My family’s house was without power for the whole day, and we hadn’t made any rice in the rice cooker before the outage. Lucky for us a neighbor came over and said she wanted to make Rat-naa for us, that it is really quick and easy and she could make it over the gas burner outside. It seemed a bit complicated to me, but she combined everything and had it done within 15 minutes! It was an unexpected but delicious treat! Once she was done, she just got right back on her motorcycle and left- without even eating any of it. We always have people coming and going at my family’s house, stopping by to quickly say hi, give up some local fruit or kanoms, or, cook us a meal..

Traditionally Rat-Naa is made with thick rice noodles but all we had at the house was a package of “Sen Mee,” really thin rice noodles. Either way it is delicious. When you are done making it you can be really Thai and serve it like they do at all Thai restaurants; with a separate bowls of crushed red pepper, vinegar, sugar, and fish sauce. Each person can add these to their noodles individually to suit their own taste. Vinegar is especially a nice addition to Rat-Naa. Enjoy 🙂

Rat-Naa ราดหน้า

Ingredients: ส่วนผสม
Noodles ก๋วยเดี๋ยว
Vegetable oil นำ้มันพืด
Garlic กระเทียม
Pork, cut into small cubes หมู
Oyster Sauce ซอสหอย
Soybeans เมล็ดถั่วเหลือง
Soy sauce ซีอิ๊ว
Monosodium glutamate (MSG)* ผงชูรส
3 cups of water นำ้สามถัวย
Tapioca Flour** เเป้งมัน
Chinese Kale ผักคะน้า

*A lot of people will probably cringe when they read MSG. It is used in a lot of foods here to enhance the flavor. Instead of using MSG you can substitute fish or soy sauce.
**The only time I had heard of tapioca before was as tapioca pudding. Its actually a starch that is extracted from ‘cassava root.’ It is used in many South Asian recipes, many times as a thickening agent. This is what gives Rat-Na its jelly like consistency.

1. Boil a small amount of water and submerge the noodles for about 1 minute, just enough so they are moist.
2. Poor about 1 1/2 cups of tapioca flour into a container. Add water so that you make a mixture of 1 part tapioca flour and two parts water. Mix until the flour dissolves. Set aside.
3. Crush the garlic (with its peel) using a pestle and mortar.
4. Pour about half a cup of vegetable oil into a wok and add the garlic. Cook the garlic for about 1 minute.
5. Add the pork and cook for 2 or so minutes.
6. Pour in about 1/3 cup of oyster sauce, and about 1 1/2 cups of soybeans.
7. Add soy sauce and one spoon of MSG (or just use extra soy sauce.)
8. Add the 3 cups of water.
9. Slowly poor in the tapioca flour mixture. This will thicken the mixture.
10. Add (about 4 cups) of Chinese Kale and mix until it is cooked.
11. Mix the noodles into the mixture, or serve separately and individually combine the noodles and Rat-naa mixture. (It is delicious on its own too!) Don’t forget to add vinegar and any other of the mentioned seasonings.

Finished Rat-Naa and Noodles

Finished Rat-Naa and Noodles

Oyster sauce

Oyster sauce

Our neighbor

Our neighbor

Pouring in the tapioca mixture

Pouring in the tapioca mixture

Delicious!

Delicious!

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