Lately, every evening I found myself imagined wandering around night market for dinner. As you may know about Thai night markets, colorful lightings, wide spread of nicknacks, smoky delicious air, the sound of woks sizzle and fat drip over hot charcoal, and very fun and exciting energy all night long. I miss those small food stalls that cook up any imaginable dishes you ever want. With only one wok, how wonderful these vendors could turn things around, cooking a heavenly bites with a few shakes and tosses.
If I were in a night market right now, I knew exactly what I was going to order, my favorite of course, Rat Na Gai, a comforting and pungent stir fried rice noodle in soy sauce topped with chicken and Chinese kale in yellow bean sauce.
Rat Na is a very popular Thai dish. It always comes with sipping hot gravy and greasy soft noodle. While this dish is known to be ordered from restaurant, cooking it at home is not difficult at all.
Rat Na Kai, Rice Noodle with Chicken and Chinese Kale in Yellow Bean Sauce
Ingredients: (4 servings)
200 gm dried rice noodle (I used rice vermicelli)
200 gm boneless chicken- sliced
200 gm Chinese kale- sliced
6 cloves garlic roughly bruised- divided
1 tbsp dark soy sauce
2 1/2 tbsp yellow bean paste
1 tbsp oyster sauce
1 tbsp light soy sauce
2 1/2 cup chicken stock
1 tsp sugar
3 tbsp corn flour- dissolved in a little water
1 tsp ground white pepper
2 tbsp oil- divided
Serving condiment: Chili vinegar, fish sauce, sugar, Thai chili flakes
- Soak rice noodle in warm water for 3 minutes, drain and keep aside.
- Heat 1 tbsp of oil in a pan over medium- high heat, sauté half amount of garlic until aromatic, add rice noodle and dark soy sauce and stir fry for 30 second or so. Keep the noodle aside.
- In another large sauce pan, heat the remaining oil over a medium-high heat and sauté garlic until aromatic.
- Add chicken and toss in the oil until the chicken turn partially white on the outside.
- Add Chinese kale, yellow bean paste, oyster sauce, light soy sauce and sugar. Give it a quick stir.
- Add chicken stock and bring to boil.
- Once the stock is boiled, check the seasoning and thicken the sauce with corn flour mixture.
- Sprinkle over with some white pepper and turn off the heat.
- To serve, place stir fried noodle in the plate and pour over with some chicken and Chinese kale gravy. You may also add more vinegar, sugar, fish sauce and chili to spice up and light up the dish even more.
I love the smell of yellow bean paste. It gives a gorgeous pungent aroma and blends a very subtle flavor into the sauce. The noodle is soft and beautifully caramelized in soy sauce. When it is mix with a bubbling gravy, it is perfect, balance and delicious. Believe me this dish is complete and as good as it is, but I couldn’t help adding more chili flakes, vinegar, sugar and fish sauce in it. These are common condiments served along every noodle dishes, and it’s a habit of mine and many Thai people to adjust the taste a little bit just before eating. Try it if you like 🙂
Have a beautiful day,