Street Food Sizzling Rad Na (Thai Rice Noodles With Gravy) | Marion's Kitchen

Fill a wok one-third full with vegetable oil and place over a high heat. Heat the oil to 165°C (330°F), or until a wooden spoon dipped into the oil forms lots of small bubbles. Carefully scatter the noodles into the hot oil to form a nest shape. Fry, moving occasionally, for 5 minutes or until the edges of the noodle nest are firm and crispy when you touch them with a spider strainer.

Carefully crack an egg into the middle of the noodle nest, then use a spatula to gently splash some of the hot oil over the top of the egg until the white is cooked. Once done, use two spatulas to carefully lift out the noodle and egg nest and transfer it to a plate or tray. Carefully transfer the oil to a heatproof container, leaving behind roughly 1 tablespoon in the wok.

With the wok still over a high heat, add the soy bean paste to the oil as well as all your protein ( the chicken and seafood). Give everything a stir to get all those flavours working, then add the chicken stock, oyster sauce, soy sauce, sugar and sesame oil. Mix everything until the ingredients are well combined.

Add the carrot, baby corn and Chinese broccoli to the sauce. Stir-fry to combine, then cook for 2 minutes or until the vegetables are just tender.

Drizzle in the potato starch slurry and cook, stirring constantly, for half a minute until the sauce has thickened and turned gorgeously glossy. Turn off the heat and keep warm while you prepare your hot plate.

Heat the sizzling plate over high heat until just smoking. Use tongs to carefully place it on its wooden rest. Then place the crispy noodle nest on top. Now carefully pour over the gravy and seafood mixture from your wok over the noodles – it will immediately start to sizzle and steam as it hits the hot plate. Sprinkle some white pepper on top, then serve.