Thai-Style Wide Noodles in Thick Sauce, 'Kuaytiao Lad Na'
Try this Thai-Style Wide Noodles in Thick Sauce, 'Kuaytiao Lad Na' recipe, or contribute your own.
Try this Thai-Style Wide Noodles in Thick Sauce, 'Kuaytiao Lad Na' recipe, or contribute your own.
- Carbohydrate 66.3985925 g
- Cholesterol 1.19925 mg
- Fat 1.6651499986375 g
- Fiber 1.37274999544024 g
- Protein 4.06357 g
- Saturated Fat 0.271366078024652 g
- Serving Size 1 1 Person(s) (145g)
- Sodium 994.553 mg
- Sugar 65.0258425045597 g
- Trans Fat 0.123890015608419 g
- Calories 302 calories
Step-by-step
- Soak the noodles in warm water for 30 minutes then rinse in cold water. Add noodles to a pot of boiling water and boil for 1 minute, then rinse in cold water again, and set aside. Our Thai cooking basket is a good tool to do this task.
- Toss chicken with 1 tablespoon tapioca flour & the Maggi Seasoning. Marinate for 10 minutes.
- In a mixing bowl, separate the noodles and toss thoroughly with 1 tablespoon oil and the black soy sauce.
- Fry this in a nonstick pan (noodles will stick to a wok so you should use a nonstick pan if possible) until golden brown. Remove from pan and keep warm.
- Saute garlic in oil over medium heat until golden color, then add yellow bean sauce, stir well until fragrant.
- Add the chicken and saute until cooked.
- Add 2 1/2 cups chicken stock.
- When stock starts to boil, add broccoli and season with fish sauce, oyster sauce and sugar. Stir well and let cook a bit longer.
- Mix remaining tapioca flour separately with the remaining 1/2 cup chicken stock, then stir in with the chicken & broccoli until it thickens. Remove from heat.
- Arrange the fried noodles on a serving plate, spoon the gravy over the noodles.
- Sprinkle with Thai pepper powder, and serve with prik dong in a separate small bowl (cut the chiles a bit before placing in the bowl). Enjoy!
Starch gelatinization dictates the precise texture of a successful Lad Na gravy, requiring tapioca flour rather than cornstarch to hold a glossy, viscous suspension without breaking down under acidic seasonings. Treating the wide rice noodles with black soy sauce and oil before frying creates a protective lipid barrier, allowing the strands to caramelize in a nonstick pan without fusing into a solid mass. Thinly sliced chicken absorbs Maggi seasoning through osmosis during a ten-minute rest, sealing in moisture before it meets direct heat.
The Science of Tapioca Thickening
Tapioca flour functions differently than grain-based starches by swelling at lower temperatures to form a remarkably elastic matrix. Whisking the remaining flour into cool chicken stock before introducing it to the boiling broth prevents clumping, ensuring the proteins and sugars in the oyster sauce, fish sauce, and yellow bean sauce distribute evenly. Maintaining medium heat during the garlic and yellow bean sauté prevents scorching, which turns bitter compounds volatile and ruins the savory base of the broth.- If the gravy appears too thick, adjust consistency by whisking in warm chicken stock one tablespoon at a time until smooth.
- Should the noodles stick during frying, increase the initial oil coating slightly or ensure the nonstick pan surface has reached proper preheat temperature.
- When tapioca slurry separates upon standing, stir vigorously off the heat to re-emulsify the starch molecules before pouring over the noodles.
