I was mystified as I watched the serious, older gentleman of a vendor efficiently put the dark rice noodles in a clear plastic bag and confidently, and like doing a magic trick, tie a red rubber band across the top so that the bag was now full of air like a balloon. My Thai co-worker and I were standing in front of the rad na vendor in the back of the loud market, busy with the lunchtime rush. He smiled big as he scooped a perfect bite of noodles, gravy, pork and broccoli onto a big metal spoon ready to devour it.īut I went back in time to the bustling market across the street from the tutoring school, where I taught back when my Thai Hubby was just a hot Thai guy that I was dating. He picked up from the table a bottle of Thai Sriracha (which is only used in rad nah when in Sukhothai) and squirted it on the rad nah, sprinkled on some sugar, and a dash of vinegar too. Then the vendor dipped into a huge metal pot the size of a barrel and ladled a luscious, gooey gravy of pork and Chinese broccoli over the soft noodles.Īfter promising to tell his grandma that the vendor says hi, Thai Hubby took the steaming bowl to a metal dark blue table with chipped paint and sat on a rickety plastic blue stool.
He had just watched a Thai street food vendor, an older, chubby woman wearing a faded red apron and a big smile, put wide dark brown tinted rice noodles into a faded blue plastic bowl. Thai Hubby arrived at a soi, aka side street, in his home town of Sukhothai, Thailand. Our first bite of rad na, aka lad nah, aka wide rice noodles with gravy, pork and Chinese broccoli was our Delorean that took us there.
Thai Hubby and I both zoomed back in time yesterday.
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