Mix the noodles with some sweet soy sauce, and toss to coat.Īdd the coated noodles to a nonstick pan over medium-high heat. Once the noodles are cool enough to handle, gently separate the layers.
If using the microwave, do 1-minute increments until the noodles are soft. The steamer method will take about 10 minutes on a rapid boil.
Then place the noodles in a single layer in a steamer or microwave to soften. Get the whole sheet, and then slice it yourself to get a wide noodle.Ĭut strips into one and a half inches. Typically they will have ones that are presliced and one's that are a whole sheet. These noodles can be found in the refrigerated section in most Asian grocery stores. In order to achieve an authentic tasting Rad Na, use fresh rice noodles. The rice noodles are thick and chewy and the perfect vessel to soak up the delicious gravy. It's a warm cozy dish with salty and sweet notes. While Pad See Ew and Pad Thai are well known here, Rad Na definitely deserves some attention. Rad Na is a popular dish in Thailand but here in the states I rarely see this dish on Thai menus. I'm using jumbo shrimp as my protein and some mixed vegetables. “He literally gave the Dorm to Gourm students his personal email address so that if they ever needed someone to talk to, share with or just a boost of motivation, they can reach directly out to him,” said Nickerson-Banez.Īs Irvine concluded his visit, he marveled, “From a standpoint of every operational duty that goes on here, is just amazing.Rad Na or Lad Na, is a comforting Thai dish of wide rice noodles covered in savory gravy. Reaffirming his commitment to those who serve, Irvine dished out a direct means to contact him for all Airmen in attendance. “For all of those years, it has been my goal to get Chef Irvine here to teach and interact with the Dorm to Gourm students – It finally happened!” Since then, we have had several guest chefs come in and teach Airmen cooking skills, life lessons and share words of wisdom,” said Nickerson-Banez. “I started Dorm to Gourm for the Airmen over five years ago. Irvine’s Dorm to Gourm visit was made possible when Dawne Nickerson-Banez, 436th Airlift Wing chief of community engagement, seized the opportunity to host Irvine. Johny Hargrove, 436th CES EOD team leader. “He is doing great things with the USO for the military, and it was definitely an enjoyable experience hosting him at our shop,” said Staff Sgt. Irvine also stopped by Patterson Dining Facility, Air Force Mortuary Affairs Operations, Fisher House, the Heavy Lifter Kiosk and the 436th Civil Engineer Squadron explosive ordnance disposal flight, encouraging Airmen and instilling pride in their everyday lives. Irvine said, “For me, food, nutrition, exercise and readiness is the most important thing we have.”
Chef rad na how to#
In addition to teaching the students how to slice, dice and cook, the chef also served up facts about the ingredients they used and educated them on making healthier food choices. “I want the men and women who wear the cloth of our nation to know that people care … that we support them, their families and the mission,” said Irvine. He is actively involved with organizations that help support the men and women of our military and their families. He spends about 345 days a year on the road, including about 150 days visiting stateside and overseas military personnel and installations. Irvine’s connection to the military started with 12 years as a cook in Her Majesty’s Royal Navy and then three years as a reservist. When you retire, you will be at the top of the hiring pool.” “The skills you acquire while in the military – no matter what your job is – makes you more marketable than anyone in the civilian world. “If you don’t like your job, change it,” said Irvine. “It was nice to meet him, work with him and what he taught us,” said Airman 1st Class Marlen Solis, 436th Force Support Squadron food services apprentice and first-time Dorm to Gourm participant.įor dessert, the Airmen huddled around Chef Irvine to listen to his personal message. Irvine and Shane Cash, Irvine’s corporate chef, came to the base, cooked and visited with Airmen.Īfter his arrival and short introductions, Irvine divided up the class into five teams of two, which he and Cash guided through the recipe and prep for Cuban-Style Stewed Chicken Ropa Vieja Street Tacos and Rad Na Thai Chicken Salad. Celebrity chef Robert Irvine facilitated a Dorm to Gourm class for 10 Dover Airmen at the Fitness Center, Aug.
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