New on Duangrat's menu, Crisp Duck Basil, yummy! What took us so long? We take our recipe development seriously, experimenting and tweaking with ingredients and techniques until perfection. Our preparation begins with braising a whole duck so that our marinade is infused with the skin, while retaining moisture. It's perfectly browned!
We braise our ducks first!
Once braised, our duck is sliced thin, dusted & flash-fried, then wok-tossed with a light coating of our signature chili-basil sauce. PERFECTION on a plate!
Duangrat's is excited to introduce rotating, small batch specials. Limited run dishes that are good 'til they're gone! The dishes will range from adaptations of simple, comfort foods our chefs & proprietors enjoy at home to more complex, time consuming preparations that we are not able to offer on a regular basis. There are so many delicious snacks & dishes in the Thai culinary repertoire that we have held out on, but have always wanted to share with you. We simply did not want to commit to them on paper due to scarcity of ingredients, resources, inability to keep up supply with demand… Our solution? An old school chalkboard! We'll write what we have to offer, and erase when we don't. Simple as that! Without further adieu, on tonight's chalk board:
Shrimp Chips w/ Coconut Dip$5 Puffed shrimp enriched rice chips served with house made coconut pork dip (contains peanuts). An unusually delicious local snack! Five Spice Pork Belly Noodle Soup $13 Tender pork, crisp pork belly, curled rice noodles, boiled egg, tofu & sprouts in rich, savory star-anise broth. Fat Tire Amber Ale (12oz.) $5 5.2 ABV Our supplier goofed up and we ended up with a random case of 12oz. Fat Tire (we usually sell the 22oz. bottles). Help us kick the case!
10-12 medium shrimp, peeled & deveined or 1 chicken breast sliced medium thin
4 cups of rice noodles
2 cups of water
2 tablespoon roasted peanuts- ground
4 tablespoons sugar
3 tablespoons rice vinegar
3 tablespoons fish sauce
1 tablespoon paprika
1 cup fresh bean sprouts
1 stalk scallions- julienned
* specialty items: fish sauce, preserved turnip, firm tofu and rice noodles can be purchased at Duangrat’s Oriental Food Mart: 5878 Leesburg Pike, Falls Church, VA 22041
1.Heat a large pot of water until it begins to
vaporize, cut heat.Soak 4 cups of
dehydrated rice noodles until color turns from translucent to white, texture turns
from brittle to soft, but firm (apprx. 10 minutes.)Remove
from water, drain, set aside.
2.In a wok or large skillet, heat oil on high
heat and quickly stir-fry protein, garlic, preserved turnip, firm tofu (and
until protein begins tobrown.
3.Add 2 cups of water, allow to boil and
protein to fully cook.Add the pre-soaked
noodles and continue to stir-fry until soft & moist (if dry/ sticky- add a
little more water).
4.Add bean sprouts crushed peanuts, sugar, vinegar,
fish sauce and paprika and stir-fry, mixing ingredients thoroughly.Once noodles lightly brown, slight char
& smokiness achieved- cut off heat.
5.Scrape noodles to one side of the pan w/
spatula; break-in eggs on the empty side and beat w/ spatula tip to mix yolk
& egg white.Allow egg to cook
(forming a thin sheet).Quickly scoop
the noodles over top of the egg sheet.
6.Use spatula to scoop from under egg sheet and
flip noodles over.Remove pan from
heat and place noodles on serving plate.Suggested garnishes: crushed peanuts, lime wedges, raw bean sprouts, and scallions.