Lard Na (Stir fried sweet noodles with chicken and yellow bean gravy)

    Lard Na (Stir fried sweet noodles with chicken and yellow bean gravy)

    9saves
    20min


    2 people made this

    About this recipe: This is a classic Thai lunch dish that is found everywhere and, now, in your home.

    Wiley Bangkok (Krung Thep Maha Nakhon), Thailand

    Ingredients
    Serves: 4 

    • 200 grams boneless chicken, sliced
    • 1/2 cup light soya sauce
    • 200 grams chow fun noodles, cut into 1 cm wide strands
    • 1 cup sweet soya sauce
    • 2 tablespoons cornstarch
    • 125ml water
    • 1 litre chicken stock
    • 125ml yellow bean sauce
    • 1 bunch kailan, chopped
    • 4 eggs, optional
    • 1 teaspoon white pepper, ground
    • Pickled chillies, sugar, chilli flakes, fish sauce to taste
    • Oil for stir frying

    Directions
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Mix the chicken slices with the light soya sauce and set aside.
    2. Mix the noodles with the sweet soya sauce. In a wok, heat oil and add the noodles. Brown the noodles, stirring frequently. Remove the noodles and set aside.
    3. Add the chicken to the wok, adding more oil if needed. When the chicken is mostly cooked, add the yellow bean sauce. When the sauce is incorporated, add the stock and heat.
    4. Make a cornstarch slurry by mixing the cornstarch with the water. When the stock is hot, add the cornstarch slurry and stir until the stock is thickened. Add more stock if needed.
    5. Add the kailan and cook until bright green and tender, turn off the heat.
    6. Divide the noodles between 4 bowls. Ladle the chicken and kailan gravy mixture over the noodles.
    7. Crack an egg into each bowl and stir in to cook, if desired. Garnish the bowls with the white pepper.
    8. Serve with the pickled chillies, sugar, chilli flakes and fish sauce on the side for your guests to use as condiments.

    Recently viewed

    Reviews (1)

    KTSassie
    0

    I wanted to make this as a saucy dish to accompany rice, so I didn;t use noodles in this at all. I found This recipe to be bonkers. With the quanities of liquid ingredients given not only would you be drowning in sauce but also dying of salt intake. I realised this as I was reading the recipe and thought I would cut everything down by half. However, even when cutting that much it is still far too salty. I would suggest only using three tablespoons soy bean paste, one tablespoon of sweet soy, one tablespoon of light soy and about 200ml of chicken stock. I doubt you'd need the fish sauce. only use a large dash of white pepper too. I also added chopped fresh chilli when I started cooking, before adding the chicken nd I also added palm sugar to taste. I also put chopped veg in there instead of the kailan (peppers, mushroom and spring onion). It ened up being a very nice dish (though mine was still too salty as I coudlnt take it away once it was added!). If you want more salty then by all means add more paste etc but I would air on the side of caution! - 07 Jan 2015

    Write a review

    Click on stars to rate