Noodles in a thick gravy with Pork(Rat Naa Moo)

3-4 Servings

Ingredients
2 tablespoon yellow bean sauce
4 cups chicken/pork stock
3-4 tablespoons vegetable oil
3-4 tablespoons tapioca flour
2 tablespoons sugar
4 tablespoons soy sauce - mushroom
4-5 cloves garlic
400-500 g "Sen Yai" noodles
2 tablespoons dark soy sauce
250 g Chinese broccoli
100 g carrots
100 g mushrooms
100 g sweet corns
300 sliced pork(you can substitute any meat,seafood,tofu,beef...)

Method

1.Mince garlic.And Cut up the Chinese broccoli into 2 inch-pieces and chopp some vegetables.
2.Heat up 2 tablespoons of vegetable oil in the wok and put "Sen Yai" noodles and stir.Add 2 tablespoons dark soy sauce on the noodles and keep stirring for about 4-5 minutes.Set aside for later.
3.Put 1 tablespoon vegetable oil in a quite big pot,and then heat up the oil.Add some minced garlic and stir until it changes to gold colour.Add sliced pork and stir for a minute or so until the pork is getting cook.
4.Add chooped vegetables,carrots,mushrooms,sweet corns ,and Chinese broccoli and add some chicken stock and wait it to boil.And then add yellow bean sauce.
5.Add some water to the tapioca flour.Stir well until dissolved.And add some to the pot.Don't make it too thick.
5.Add some sugar,fish sauce,soya sauce,and a bit salt.And taste it.
6.Now it's ready to serve.
7.Pour the soup on top of the noodles.Serve hot.
8.Sprinkle some ground pepper.

In Thailand, Rad Nah is served with sugar, fish sauce, peppers pickled in white vinegar and ground chili pepper for your personal taste. The addition of vinegar with peppers adds a lot of dynamics to the final flavor.