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

Hi everyone, I’m really sorry that I didn’t post this recipe 3 days ago because I’ve been sick since Sunday and just feel little better by today. Alright now it’s time for Lad Nar Moo Muk - Thai noodle dish with pork gravy. Let’s see how it’s going to be…

This recipe will be a little complicated because have to prepare noodle dish, vegetables and gravy separately. Also it will take time for fermented pork because have to marinate them overnight. But its worth it, especially for the taste of gravy…It’s just about right, get a little
bit sweet and tender from pork mix with noodles and veggies. 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 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 Kale that I can get from grocery
in here because Chinese Kale hard to find either from Chinese grocery or
Vietnamese grocery)
- 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
Seasoning : 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 egg only)

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
white egg 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 inches length. 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 soaked 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 over around the wok. Put the noodle in and stir until it is soft and cooked. Sometimes you have to add a little bit of water to make the noodles soft and cook thorough. Put the noodle onto the plate and wait for sauce.

Place the wok over medium heat until it is hot. Add 2 tbsp vegetable oil and then put the mixed pork and stir until pork start to cook. Add soybean paste, water (or pork broth) and season to tase 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 cooked and become thicken then turn off the heat.

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

I hope you enjoy with Lad Nar Moo Mug and will see you next week with Khao man Gai - rice steamed with chicken!
Take care…

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