Get your eat on with this Amazing recipe from Chef Komoot!
"Noodles in Gravy called Rad Na ราดหน้า, (a Chinese-influenced Thai dish) is one of the most popular dishes for lunch in Thailand, and one of my favorite comfort foods. Who would not like the chewy soft noodles with lots of gravy, right?
Typically it’s made with flat wide rice noodles. But this is my keto/low-carb and soy-free version, so, I use flat shirataki noodles instead, chickpea miso instead of fermented soy beans, coconut amino instead of soy sauce, and konjac powder in stead of tapioca flour to thicken the gravy."
Recipe by Chef Komoot AKA @kinpenya on Instagram.
RECIPE:
Meat Marinade:
8 oz. chicken thigh meat, boneless & skinless, cut into pieces
1 Tbsp coconut amino
Pinch of Himalayan pink salt
Ground white pepper
1/2 tsp baking soda
2 Tbsp sparkling water
1 tsp avocado oil
Note: Marinade protein at least 30 minutes. If you use pork, need longer.
For Noodles:
1 pack Miracle Noodle Fettuccine, prepared as suggested on package
1 Tbsp avocado oil
Pinch of Himalayan pink salt
1 Tbsp coconut amino
Note: Fry in a pan until dry and put on a serving plate.
For Rad Na:
2 Tbsp chickpea miso from Miso Master
2 Tbsp of water
2 Tbsp avocado oil
1 Tbsp chopped garlic
2 cups hot water
2 Tbsp fish sauce
1 tsp golden monk fruit
Gailan/Ka-Nar, separate stems and leaves
3/4 tsp konjac powder
Ground white pepper
Note: Combine miso and 2 tbs of water and mix together to make a slurry. Set aside. Combine with other ingredients.
DIRECTIONS:
1. In a wok, on medium heat, heat oil, cook garlic till golden.
2. Add Ka-Nar stems, stir for a minute.
3. Add marinated chicken and hot water, GENTLY—to avoid splashes, stir, bring to a boil, and cook until meat is just opaque—DO NOT OVERCOOK.
4. Stir in miso, fish sauce, monk fruit, adjust flavors if needed.
5. SPRINKLE konjac powder—to avoid lumps, stir to mix well.
6. Add Ka-Nar leaves, cook 1 minute or less—DO NOT OVERCOOK. Take off heat.
7. Pour on the prepared noodles. Enjoy with vinegar with pickled peppers and chili flakes.
