Seafood Laht Nah

I got Seafood Laht Nah the last two times I was at Noodle Planet. I like it, so I decided to recreate it. It’s kind of similar to Pad See Ew, with the rice noodles and the chinese broccoli, (regular Laht Nah is made with chicken) but it comes in this gravy. There is so much gravy that it’s almost a soup. (In my version you don’t see this because apparently I didn’t mix enough sauce.) Well, I know what to do with the ingredients (fry them), but I didn’t know what goes in the gravy. I loosely followed this recipe.

Ingredients

Rice noodles, chinese broccoli, whatever seafood you want for the toppings, fish sauce, soy sauce, and cornstarch (you’re suppose to use tapioca flour but I don’t have any).

Actually, they didn’t have any chinese broccoli at Ralph’s, so I looked in the greens section and selected what I supposed was the closest thing (in other words, the projection of chinese broccoli onto the set of what is available XD). What’s in the picture is something called “rapini”. History has proved that in fact, I have made a good decision. It tastes as much like chinese broccoli as it looks, which is a lot.

I begin by marinating the clams in what will become the sauce–about 1Tb of soy sauce, fish sauce, sugar, cornstach, and some water. I also added some oyster sauce for shits and giggles. The shrimp is decapitated, skinned, and marinated in salt. Also the noodles have been soaking. Why is there so little shrimp, you ask? Because… because they looked bigger before I deshelled them :shobon:

In a nonstick pan, I fry the noodles. Near the end I added a splash of soy sauce mixed in some water, for color. I was wondering whether I should separate the sheets of noodles before I started frying them. I started to separate some clumps, but quickly grew bored, and figured that they’d come apart by themselves once I started cooking. This appears to be a mistaken notion…

The clam meat is taken out of the sauce and fried with some garlic. Here is another mistake–I should have added the shrimp first. They are larger and therefore take longer to cook. Live and learn.

Curiously, fried clam smells like scrambled eggs.

Then, the sauce is added. Here my camera ran out of memory, so I couldn’t take any more pictures until I finished cooking and had time to delete some pictures. After the sauce boils, I added the noodles. A short time after, I added the stems of the rapini and cooked the mixture for about a minute, then adding the leaves and turning off the heat.

Another moneyshot:

Was this delicious? Is orange a color?

I’d add this to my regular rotation, but I don’t have a constant sauce of rice noodles. It will soon be time to buy a car…