Laad Hna Talay (Flat Noodles Topping with Thick Seafood Sauce)

Tested Recipe Adapted from Chef Korn’s Thai@Home




12 prawn (shelled and deveined)

300g fresh squid (score the flesh of squid in a criss cross pattern and cut into pieces of about 2×2 inches)

500g flat noodle

200g kale / Hong Kong kai lan (washed, peeled off old leaves and the tough skin, cut into pieces of 1 inch in length)

2 tbsp chopped garlic

1 tbsp dark soy sauce

4 tbsp cooking oil

4 ½ cups water

2 tbsp oyster sauce

2 tbsp light soy sauce

1 tbsp sugar

1 tbsp bean paste (tauchu)

1/3 cup corn flour

½ tsp white pepper powder

Preparation Instructions:

  1. Heat 1 tbsp oil in a wok over medium heat, add flat noodles, and stir well.
  2. Add dark soy sauce, thoroughly mixed. Continue cooking for a few minutes until the noodle is slightly crispy. Remove and set aside.
  3. Heat 3 tbsp oil in a wok over medium heat, fry garlic until fragrant, add prawns and squid, stir well. Add bean paste and 4 cups of water, bring to a boil.
  4. Season with oyster sauce, soy sauce and sugar. Bring to boil again, add kale. After adding in kale, mix corn flour with ½ cup of water and pour into the wok slowly, a few drops at a time until the gravy thickens, stir well and turn off heat.
  5. Place the flat noodles in a serving dish, top with the thick seafood gravy. Sprinkle with pepper powder. Serve.

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