Lad Na

Ingredients

• 7 oz pork or chicken (, thinly sliced)
• 2 tablespoons tapioca starch
• 1 tablespoon light soy sauce ((AKA all-purpose soy sauce))
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon freshly ground white pepper
• 1 egg white
• 7 oz fresh wide rice noodles
• 4 tablespoons water
• 1 teaspoon dark soy sauce
• 2 tablespoons neutral vegetable oil
• 3 garlic cloves (, minced)
• 2 tablespoons tauco ((fermented yellow soybean paste))
• 3 1/4 cups pork or chicken broth
• 2 tablespoons tapioca starch
• 1 teaspoon water
• 2 stalks fresh gai lan ((Chinese broccoli), cut into pieces)
• 6 baby corns (, halved lengthwise)
• 2 oz bean sprouts
• 1 green mustard leaf (, roughly chopped)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• Freshly ground white pepper
• 1 tablespoon Thai sauce ((or mix together 2 teaspoons soy sauce, 1/4 tablespoon sugar and 1/2 teaspoon vegetable broth powder))
• 1 tablespoon sugar
• Vinegar
• Thai chilli sauce
• Prik dong ((Thai chillies in vinegar))
• Wok
• Wooden spoon

Instructions

1. 1

   --- Marinade ---

2. 2

   In a salad bowl, combine all the marinade ingredients. Add the pork or chicken and mix well to coat the meat with the marinade.

3. 3

   Cover the bowl with cling film and place in the refrigerator for 6 hours.

4. 4

   --- Noodles and broth ---

5. 5

   Untangle the fresh rice noodles.

6. 6

   Heat a wok over medium heat and add 1 tablespoon of neutral vegetable oil.

7. 7

   Add the noodles, 4 tablespoons water and dark soy sauce, and cook until the noodles soften.

8. 8

   When the noodles begin to brown and stick together, tip them into a bowl.

9. 9

   Heat the wok again over medium heat and add the remaining tablespoon of neutral vegetable oil.

10. 10

    Add the garlic, and sauté (without burning) until it releases its aroma, then add the tauco (yellow soybean paste) and continue to sauté for another 2 to 3 minutes, stirring with a wooden spoon.

11. 11

    Add the broth and bring to a boil.

12. 12

    Gradually add the slices of pork or chicken to the boiling broth, so that they do not stick together.

13. 13

    Continue cooking until the pork or chicken is no longer pink.

14. 14

    In a small bowl, make a slurry with a teaspoon of water and the tapioca starch, and pour into the broth, stirring constantly with a wooden spoon.

15. 15

    Add the Chinese broccoli, baby corn, mustard leaf, soy sauce, oyster sauce, Thai sauce, and sugar.

16. 16

    Continue cooking for a few minutes until the Chinese broccoli is barely tender and still crunchy.

17. 17

    Finally, add the bean sprouts, mix and immediately turn off the heat.

18. 18

    --- To serve ---

19. 19

    Serve hot with vinegar and / or Thai chilli sauce and / or prik dong.