라드나: 해산물과 함께한 맛있는 볶음 쫄면
(Raad Na: Savory Stir-Fried Flat Noodles with Seafood)
(0 리뷰)
재료
-
300 grams wide rice noodles (sen yai)
(Fresh preferred; soak dry noodles in warm water until pliable)
-
150 grams Chinese broccoli (gai lan)
(Trimmed and chopped into 2-inch pieces)
-
150 grams 새우
(껍질이 벗겨지고 내장이 제거됨)
-
100 grams squid rings
(Cleaned)
-
150 grams 닭 가슴살
(얇게 썬)
-
3 cloves 마늘
(다진)
-
1 large 계란
(Lightly beaten)
-
3 tbsp 식물성 기름
(튀기기 위해)
-
3 tbsp 굴소스
(Adds umami and depth)
-
1 tbsp 라이트 간장
-
1 tbsp 피쉬 소스
(Provides salty flavor)
-
1 tsp 설탕
(Balances savory flavors)
-
0.5 tsp 흰 후추
(Freshly ground preferred)
-
1.5 tbsp 옥수수 전분
(Mix with water to make slurry to thicken sauce)
-
150 ml 물
(For gravy sauce and slurry mix)
(Fresh preferred; soak dry noodles in warm water until pliable)
(Trimmed and chopped into 2-inch pieces)
(껍질이 벗겨지고 내장이 제거됨)
(Cleaned)
(얇게 썬)
(다진)
(Lightly beaten)
(튀기기 위해)
(Adds umami and depth)
(Provides salty flavor)
(Balances savory flavors)
(Freshly ground preferred)
(Mix with water to make slurry to thicken sauce)
(For gravy sauce and slurry mix)
영양 정보
- 인분: 3
- 1인분 크기: 1접시 (300g)
- Calories: 520 kcal
- Carbohydrates: 70 g
- Protein: 35 g
- Fat: 12 g
- Fiber: 5 g
- Sugar: 6 g
- Sodium: 950 mg
- Cholesterol: 145 mg
- Calcium: 80 mg
- Iron: 3.2 mg
조리법
-
1 - Prepare Ingredients:
Soak noodles if dry, trim and chop Chinese broccoli, peel devein shrimp, and slice chicken if using.
-
2 - Make Gravy Slurry:
Integrate cornstarch with a few tablespoons of water into slurry; set aside.
-
3 - Stir-Fry Meat and Garlic:
Heat oil in wok, sauté minced garlic until fragrant, add chicken, shrimp, and squid; cook until just done.
-
4 - Add Chinese Broccoli and Noodles:
Add Chinese broccoli stems first to wok; then add noodles, tossing well to combine with meat.
-
5 - Season and Pour Gravy:
Add oyster sauce, soy sauce, fish sauce, sugar, and pepper. Pour water and cornstarch slurry evenly, stirring until thick gravy coats noodles.
-
6 - Add Egg and Finish:
Push noodles to side; pour beaten egg to other side of wok, scramble lightly, then mix all ingredients gently and serve hot.
Soak noodles if dry, trim and chop Chinese broccoli, peel devein shrimp, and slice chicken if using.
Integrate cornstarch with a few tablespoons of water into slurry; set aside.
Heat oil in wok, sauté minced garlic until fragrant, add chicken, shrimp, and squid; cook until just done.
Add Chinese broccoli stems first to wok; then add noodles, tossing well to combine with meat.
Add oyster sauce, soy sauce, fish sauce, sugar, and pepper. Pour water and cornstarch slurry evenly, stirring until thick gravy coats noodles.
Push noodles to side; pour beaten egg to other side of wok, scramble lightly, then mix all ingredients gently and serve hot.
라드나: 해산물과 함께한 맛있는 볶음 쫄면 :에 대한 자세한 정보
Overview
Raad Na (ราดหน้า) is a famous Thai-Chinese noodle dish characterized by wide rice noodles topped with savory thick gravy, Chinese broccoli, and various meats or seafood. It literally means "routed on top" referring to the smooth gravy poured over crispy or stir-fried noodles.
History & Cultural Significance
This dish originated with Cantonese immigrants in Thailand, blending flavors of southern Chinese cuisine with local Thai taste profiles. It’s extremely popular street food in Bangkok and evokes nostalgia as home-style comfort food. Variations include using chicken, pork, seafood, or tofu, with Chinese broccoli or regular broccoli.
The hallmark gravy delivery technique distinguishes Raad Na from other stir-fried noodle dishes by coating the noodles with glossy, umami-rich sauce.
Tips & Notes
- Use fresh wide rice noodles for best texture; soaking dry noodles fully is essential.
- The gravy must be thick enough to coat but not puddle.
- Adjust seasoning balance between oyster sauce and fish sauce to taste.
- Quickly stir-fry proteins to avoid toughness.
- You may choose to lightly char noodles first for added aroma.
This recipe highlights how Thai cuisine adeptly adopts and adapts Chinese cooking methods, producing unique, beloved dishes. Preparing Raad Na offers a rewarding experience, capturing both cultural fusion and mastery of sauce technique. Serve piping hot for luscious, silky bites rich with aromatic, savory flavors.
