Guay-Dtieow Rad Nar Moo Mug – Thai Noodle Dish with Pork Gravy

Alright now it’s time for Lad Nar Moo Muk – Thai noodle dish with pork gravy.

This recipe will be a little complicated because you have to prepare the noodles, vegetables and gravy separately. Also it will take time for the fermented pork because you have to marinate it overnight. But its worth it, especially for the taste of gravy…It’s just about right, you get a little bit sweet and tender from the pork and then the crunch of the vegetables and the soft noodles complete the experience. Just the only one word to say is AWESOME!!!

Recipe for noodles (serve 2)

• 3 tbsp vegetable oil
• 200 grams Pad large strip rice stick noodles (or if you can’t find you can use any kind of rice noodle and they should be soaked in warm water for about half an hour or so depending on your preference).
• 2 tsp Thai Dark Thick Soy Sauce
• 4 medium-sized Chinese kale plants (normally I use American kale that I can get from the grocery store here because Chinese Kale is hard to find)
• 1 tsp salt
• 2 tsp soybean paste
• 1 1/2 water or pork broth
• 1 tbsp light soy sauce
• 1/2 tbsp Thai seasoning sauce
• 1 tsp sugar
• 1 1/2 tbsp Tapioca Flour
• 1/2 tsp pepper
• Garnishes : chili powder, pickled chili, fish sauce and
  sugar.

Recipe for Moo Mug (fermented pork)

• 150 grams sirloin pork
• 2 tsp Tapioca Flour
• 1 tbsp Oyster Sauce
• 1 tbsp light soy sauce
• 1/2 tsp sugar
• 1 egg white

First cut the pork into thin and small pieces (about 2 inches length). Toss with light soy sauce, oyster sauce and sugar. Then mix well with
egg white and tapioca flour. Put the pork in the refrigerator and marinate overnight.

Next day take the pork out and let it sit at room temperature for 15 minutes or so.

Wash the kale thoroughly, peel off old leaves and the tough skin covering the stems. Cut the kale into 2-3 inch lengths. Bring the water to the boil, add 1 tsp of salt, add the kale and blanch until just done. Transfer to soak in cold water until cool, and drain. Put aside.

Toss the noodles (after soaking in the warm water) with dark soy sauce until thoroughly coated. Place the wok over medium heat until hot. Add 1 tbsp vegetable oil and spin the oil all around the inside of the wok. Put the noodles in and stir until they are soft and cooked. Sometimes you have to add a little bit of water to make the noodles soft and cooked completely thorough. Put the noodles onto a plate to wait for the gravy.

Place the wok over medium heat until it is hot. Add 2 tbsp vegetable oil and then put the marinated pork in and stir until the pork starts to cook. Add soybean paste, water (or pork broth) and season to taste with light soy sauce, seasoning sauce and sugar. When the soup starts to boil again put the tapioca flour in mixing with 3 tbsp of water into the wok. Stir until the tapioca flour is cooked and the gravy becomes thick and then turn off the heat.

Put the cooked kale on top of the noodle dish and pour the pork gravy on top of both. Before serving garnish with pepper and serve with the garnishes on the side.

Related posts:

1. Naam Prik Ong (Thai tomato chili sauce with minced pork)
2. Noodle Kugel
3. Laab Woonsen Tod( Spicy Glass noodle-Chicken balls)
4. Thai Barbeque Rib (See Krohng Moo)
5. Medallions of Pork with Dried Cherry Sauce
6. Thai Boiled Rice (Khao Tom)
7. Thai Spicy Mixed Fruit Salad (Tum Phonlamai Ruam)