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Rad Nah 2 ก๋วยเตี่ยวราดหน้า
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Source: Sangdad Fried Noodles
| 300 grams | wide fresh rice noodles |
| 150 grams | pork, thin slices |
| 3 stalks | Chinese kale, cut 1 inch long |
| 1 tablespoon | coarsely chopped garlic |
| 3 tablespoon | tapioca flour |
| 1 tablespoon | fish sauce |
| 1 tablespoon | sugar |
| 1 tablespoon | fermented soybeans |
| 1 tablespoon | Maggi seasoning sauce |
| 2 teaspoon | black soy sauce |
| 3 cups | chicken stock |
| 3 tablespoon | oil |
Marinate pork 10 minutes in tapioca flour and seasoning sauce. Toss fresh noodles with black soy sauce. Fry with 1 tablespoon oil remove from the wok, set aside. Saute garlic, add soy beans. Add pork, add 2 1/2 cup chicken stock. Add kale stems, follow with leaves. Season with fish sauce and sugar. Mix tapioca flour, remaining stock. Add to thicken.
Note: other vegetables, carrots, cauliflower, baby corn.
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