Rad Na (Thai Gravy Noodles)

🧂 Ingredients

• 300 g Fresh wide rice noodles (Sen Yai)(If using dried, prepare according to package directions and rinse with cold water to prevent sticking.)
• 150 g Pork loin or chicken breast(Thinly sliced against the grain. Can substitute with firm tofu or shrimp.)
• 200 g Chinese broccoli (Gai Lan)(Separate leaves from stems. Cut stems into 1-inch pieces and leaves into larger sections.)
• 2 cloves Garlic(Minced.)
• 2 tbsp Vegetable oil or other neutral oil
• 1.5 cup Chicken or vegetable broth
• 2 tbsp Oyster sauce(Provides umami and a savory base.)
• 1 tbsp Soy sauce(Adds saltiness and depth.)
• 1 tsp Sugar(Balances the savory flavors.)
• 0.5 tsp White pepper
• 2 tbsp Cornstarch(For the slurry.)
• 4 tbsp Water(For the cornstarch slurry.)
• for serving Pickled chilies(Optional, but highly recommended for a touch of acidity and heat.)
• for serving White vinegar(Optional, to drizzle over the dish.)

👨‍🍳 Instructions

1. 1

   Prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch and 4 tablespoons of water until smooth. Set aside.

   ⏱️ 1 minute
2. 2

   Prepare the noodles: If using fresh noodles, gently separate them. If they are stiff, you can briefly steam them for 30 seconds or microwave for 15-20 seconds to soften. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the noodles and stir-fry for 3-5 minutes, until they are slightly softened and have developed some light charring in spots. Push noodles to one side of the wok or transfer to a plate.

   ⏱️ 5 minutes
3. 3

   Cook the protein and aromatics: Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and stir-fry until fragrant, about 30 seconds. Add the sliced pork or chicken and stir-fry until it's mostly cooked through and no longer pink, about 2-3 minutes. If using, add the Chinese broccoli stems and stir-fry for another minute until they start to soften.

   ⏱️ 4 minutes
4. 4

   Build the gravy: Pour in the chicken broth, oyster sauce, soy sauce, sugar, and white pepper. Bring the mixture to a simmer. Add the Chinese broccoli leaves and cook for 1-2 minutes, until they are wilted and tender-crisp.

   ⏱️ 3 minutes
5. 5

   Thicken the gravy: Give the cornstarch slurry a quick stir, then slowly pour it into the simmering gravy while stirring constantly. Continue to stir until the gravy thickens to your desired consistency – it should be thick enough to coat the back of a spoon. This usually takes about 1-2 minutes.

   ⏱️ 2 minutes
6. 6

   Combine and serve: Add the stir-fried noodles back into the wok with the gravy (or pour the gravy over the noodles on a plate). Gently toss to coat the noodles evenly. Serve immediately, garnished with pickled chilies and a drizzle of white vinegar, if desired.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For authentic char on the noodles, use a very hot wok and don't overcrowd it. You might need to cook the noodles in batches.
• ✓The gravy should be thick enough to cling to the noodles, not watery.
• ✓The combination of pickled chilies and white vinegar adds a crucial bright, acidic counterpoint to the rich gravy.

🔄 Variations

• Use seafood like shrimp or squid for a different protein.
• For crispy noodles (Rad Na Krob), deep-fry the wide rice noodles until puffed and crispy before topping with the gravy mixture.
• Add other vegetables like carrots, bell peppers, or mushrooms.

🥗 Nutrition

Per serving