Thailand's vibrant street food scene is renowned for its bold flavors and exciting culinary creations. Among the many delights, Hot Plate Dry Pork Noodles stand out as a truly unique and satisfying experience. This isn't your average noodle dish; the sizzling hot plate cooking method adds a dramatic flair, charring the noodles and intensifying the savory pork flavor. Imagine perfectly cooked noodles tossed in a rich, umami-laden sauce, combined with tender slices of pork, crunchy vegetables, and a medley of aromatic herbs and spices. The textures and tastes are a symphony of deliciousness, guaranteed to tantalize your taste buds.
This recipe will take you through each step of creating this unforgettable dish, from preparing the flavorful sauce to the exciting final sizzle on the hot plate. Prepare to be amazed by the simplicity and the incredible depth of flavor achieved in this authentic Thai street food masterpiece. Get ready to embark on a culinary adventure and discover the secrets to making your own perfect plate of Hot Plate Dry Pork Noodles.
Tools Needed
- Hot Plate
- Charcoal Stove
- Van (optional)
Ingredients
- Fresh Pork
- Pork Liver
- Meatballs
- Pork Blood
- Stewed Pork (with tendon)
- Thin Noodles
- Soft-boiled Egg
- Seasonings (spicy and sour)
- Lime
- Soup
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Stew the Pork
- fresh pork, pork liver, meatballs, pork blood, stewed pork (with tendon), thin noodles, soft-boiled egg, lime, and soup.
- Stew the pork, including the liver stem, in a charcoal stove for approximately 3 hours. (Note: Charcoal is preferred for its superior flavor compared to gas.)
Step 2. Cook the Noodles
- Cook the thin noodles according to package directions.
Step 3. Assemble the Dry Noodles
- Place the cooked noodles on the hot plate. Add fresh pork, liver, placenta (if using), stewed pork, and a soft-boiled egg. Season with spicy and sour ingredients.
Step 4. Serve
- Serve immediately with the separate soup and lime on the side.
Read more: Rad Na Recipe: Thai Seafood Gravy Noodles
Tips
- Using a charcoal stove enhances the flavor of the stewed pork, making it more tender than using gas.
- This recipe is designed for those who enjoy hot, dry noodles with tender pork. The noodles are not Pad Thai and do not contain beans.
- The final taste is spicy and sour, thanks to the seasoning. Adjust seasoning to preference.
Nutrition
- Calories: 600-800
- Fat: 30-45g
- Carbs: 70-90g
- Protein: 35-45g
FAQs
1. Where can I find the ingredients for this recipe?
Most ingredients are readily available at Asian grocery stores or online. You can often find substitutes at regular supermarkets, though the authenticity might be slightly different.
2. Can I use a different type of noodle?
While the recipe specifies a particular noodle, you can experiment with other similar types like egg noodles or even wide rice noodles. The cooking time might need adjusting.
3. What if I don't have a hot plate?
A large, heavy-bottomed wok or frying pan will work as a substitute. The key is to achieve high heat for that delicious char.
So there you have it – your very own recipe for Thailand's first hot plate dry noodles! This vibrant dish is a testament to the incredible flavors of Thai street food, easily replicated at home. Now go forth and enjoy the sizzling satisfaction of this delicious and authentic culinary experience.