LAD NAR RECIPES

Steps:

•  
• Step 1: Soak 150g of dried rice noodles in warm water for about 15 minutes, making sure that all of the noodles are covered by water.
• Step 2: Thinly slice 300g of pork as shown here, and place into a mixing bowl.
• Step 3: Add 1 tablespoon of corn flour, 1 tablespoon of fish sauce, and 1 teaspoon of pepper to the bowl and mix in with the pork until all the pork is completely covered in marinade. Leave to marinate for 40 minutes.
• Step 4: Add 1 pork stock cube to 1 cup of boiling water, and stir until the cube is dissolved.
• Step 5: In a separate bowl, mix 1/4 cup of cold water with 1 tbsp of corn flour and stir until the corn flour has thoroughly mixed with the water.
• Step 6: heat 2 tbsp of cooking oil in a pan or wok on a high heat. By now your dried rice noodles should have been soaking for about 15 minutes – drain the noodles and add them to the pan and add 3 tbsp of dark soy sauce. Fry the noodles for about 5 minutes until they are cooked, then place the noodles in a bowl.
• Step 7: Heat 2 more tbsp of cooking oil in a pan or wok on a high heat, and add 2 chopped garlic cloves to the pan, along with 300g of thinly sliced pork, and stir fry.
• Step 8: Once the pork is half cooked, add 100g of corn, 100g of carrot, and 100g of broccoli, and fry until the vegetables soften. Then add the pork stock that we prepared earlier, along with the corn flour that we mixed with water, 1 tbsp of salted soybeans, 1 tbsp of fish sauce, and 1/2 tbsp of sugar. Stir fry everything for about 5 minutes, then serve!
• Step 9: To serve, pour a portion of noodles onto a plate, and spoon some of the pork in gravy sauce over the noodles. Serve with the condiments of your choice, including fish sauce, crushed dried chilli, sugar, lime juice, pepper or chilli vinegar.

Steps:

• To Prep In a bowl, mix all marinade ingredients together. Add pork and mix well to evenly coat the meat in marinade. Set aside for an hour or even overnight. To Cook Prepare rice noodles as per instructions on the packaging. Heat a wok or pan and add cooking oil. Over medium heat, add noodles, water and sauce into the wok and let it cook until noodles soften. When noodles start to brown and clump together dish out and set aside on a serving plate. Heat wok again and add 1 tbsp oil. Add garlic and saute until fragrant. Then add the yellow bean paste and continue to saute for another 2-3mins. Add pork or chicken broth and bring to a boil. Add pork slices to the boiling broth bit by bit so they won’t stick together. Continue cooking until pork is not pink. In a bowl, mix water and tapioca flour and stir it into the broth, little by little. Add more tapioca flour if you prefer your lard na to be gooier and less soupy. Add more broth If you like it more brothy. Add in chinese broccoli, other sauces and sugar to taste. Continue cooking for a few minutes until chinese broccoli is tender but still crisp. Lastly, dish out and serve with vinegar or Thai chilli sauce on the side to have your lard na in Sukhothai stye.