Seafood Soybean gravy on fried rice noodle

Rad Na Talay

Course: Breakfast, Main Course, Soup
Cuisine: Chinese, Thai
Keyword: authentic Thai food, Home cooking, Thai street food
Prep Time: 7 minutes
Cook Time: 10 minutes
Total Time: 17 minutes
Servings: 2 people
A made-to-order Thai food RAD NA TALAY. The salty-sweet sticky gravy made with fermented soybean and thin soy sauce draped on the crispy wide rice noodle
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Ingredients

The Noodle

  • 1 tbsp Canola oil
  • 1 lb Fresh Rice Noodle
  • 2 eggs
  • 2 tbsp black soy sauce (Healthy Boy brand)

The Gravy

  • 2 cups Chicken Stock Chicken Bouillon or water
  • 2 tbsp Fermented Soybean
  • 1 tbsp Thin Soy sauce
  • 1 tbsp Oyster sauce
  • 3 tbsp Sugar
  • 1 tsp Vinegar
  • ¼ cup Canola oil
  • 1 cup Chinese broccoli
  • 1 cup Broccoli
  • 10 cloves Garlic
  • 2 tbsp Tapioca starch or corn starch
  • ½ cup Water (for dissolve the starch)
  • 8 Freshwater prawns
  • 8 Green shell mussels
  • 6 pieces Cooked Squid

Instructions

  1. Prepare the rice noodle by cutting and separating from the pack, bring a wok or pan to high heat with 1 tbsp of canola oil, then scramble eggs to fully cooked. Then, add the noodle and mixing with the oil and the eggs, flip it occasionally. Drop about 2 tbsp of black soy sauce and mix it thoroughly. Set aside on your plates.

  2. Sear the beaten garlic cloves with 4 tbsp of canola oil and prawns, then add chicken stock to boil. Drop mussels and season with fermented soybean, oyster sauce, thin soy sauce, sugar.

  3. Add Broccolis and cooked squid, after that slowly pour the starch solution while stirring until glutinous.

  4. Pour the gravy on top of the fried noodle and splash the vinegar. Sprinkle some white pepper and serve hot.