Lard Nar (Thai Style Wide Noodles in Gravy) (recipe adapted from ImportFood.com)
A kind person on Chowhound.com recommended ImportFood.com, which has a collection of authentic Thai recipes and videos to accompany groceries they sell. Their lard nar tastes as good as any I have ever had in a Thai restaurant. Be sure to use a non-stick frying pan or wok as indicated, or you will end up with a sticky mess to clean up.
- 10 ounces wide rice noodles (dried) or 16 ounces fresh wide rice noodles
- 3 tablespoons vegetable oil, divided
- 1 tablespoon black soy sauce (also called dark sweet soy sauce, e.g. Kwong Hung Seng Sauce)
- 1/2 lb. chicken breast, cut into thin slices
- 3 tablespoons tapioca starch, divided
- 1 tablespoon Maggi Seasoning
- 3 cups chicken stock, divided
- 1 tablespoon coarsely chopped garlic
- 1 tablespoon yellow bean paste (also called soybean paste, e.g. Healthy Boy brand)
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce (e.g. Kikkoman brand)
- 1 1/2 tablespoons sugar
- 2 cups broccoli (or gailan), about 5 ounces, cut into small bite-sized pieces
- freshly ground pepper
If using dried noodles, soak in a large bowl of warm water for 30 minutes. Rinse in cold water and drain well. If using fresh noodles, separate them with your fingers in a large bowl. Toss noodles with one tablespoon of oil and black soy sauce.
Meanwhile, in a small bowl mix chicken with one tablespoon tapioca starch and Maggi seasoning. Marinate for 10 minutes.
In another small bowl combine 1/2 cup chicken stock with remaining 2 tablespoons tapioca starch, and set aside.
Heat a 12″ non-stick frying pan or large non-stick wok over high heat. Add another tablespoon of oil to pan until almost smoking hot, and stir fry noodles until golden brown. Return noodles to the large bowl.
Heat same frying pan to medium high and add one tablespoon of oil. Add chicken mixture and garlic, and fry until chicken is golden brown color. Mix in yellow soybean paste. Add remaining
2 1/2 cups chicken stock. When stock starts to boil, add fish sauce, oyster sauce and sugar. Let it cook a few minutes. Mix in tapioca chicken stock mixture. Add broccoli and cook until crisp tender and the “gravy” thickens. (Do not overcook the broccoli!)
Pour the broccoli and chicken with gravy over the noodles. Sprinkle with freshly ground pepper to taste.
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What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: firstname.lastname@example.org
Now it’s your turn. Do you have any great recipes which use wide noodles? If you enjoyed this post, we would love to hear from you! Please leave some feedback in the comments section below. -Michael