Thai
Rad Na
Wide rice noodles are seared with dark soy until smoky, then covered with a glossy Thai-Chinese gravy of tender pork and Chinese broccoli. The gravy is savory from fermented soybean paste, lightly peppery, and thick enough to cling to every noodle.
Ingredients
- Fresh wide rice noodles400g
- Pork shoulder or loin, thinly sliced200g
- Chinese broccoli, stems sliced and leaves cut into pieces180g
- Garlic, finely chopped4 cloves
- Thai fermented soybean paste, lightly mashed1 1/2 tbsp
- Chicken or pork stock2 cups
- Light soy sauce1 tbsp
- Oyster sauce1 tbsp
- Fish sauce1 tsp
- Thai thin dark soy sauce2 tsp
- Sugar1 tsp
- Ground white pepper1/2 tsp
- Tapioca starch2 tbsp
- Water3 tbsp
- Egg white1 tbsp
- Neutral oil3 tbsp
- Pickled chilies in vinegar, for servingto taste
Method
- Marinate the pork with 1 teaspoon light soy sauce, 1 teaspoon oyster sauce, 1 teaspoon tapioca starch, the egg white, and a pinch of white pepper for 15 minutes.
- Separate the fresh wide rice noodles gently with your fingers; if they are stiff, steam or microwave briefly until pliable.
- Mix the remaining tapioca starch with 3 tablespoons water to make a slurry and set aside.
- Heat a wok over high heat until very hot, add 2 tablespoons oil, then add the noodles and thin dark soy sauce.
- Spread the noodles across the wok and let them sear briefly before tossing, cooking until lightly charred in spots, then divide between two shallow bowls.
- Return the wok to medium heat, add the remaining oil, and fry the garlic until fragrant but not browned.
- Add the fermented soybean paste and stir-fry for a few seconds to release its aroma.
- Add the marinated pork and stir just until the outside turns pale.
- Pour in the stock, then season with the remaining light soy sauce, remaining oyster sauce, fish sauce, sugar, and white pepper.
- Add the Chinese broccoli stems first and simmer for 1 minute, then add the leaves and cook until just tender and bright green.
- Stir the tapioca slurry again, then drizzle it into the simmering gravy while stirring constantly until glossy and thick enough to coat a spoon.
- Taste and adjust with a little fish sauce or sugar if needed, then ladle the hot pork and Chinese broccoli gravy over the seared noodles.
- Serve immediately with pickled chilies in vinegar and extra white pepper on the side.
Common questions
Can I substitute the pork in rad na with chicken, beef, or tofu?
Yes. Thinly sliced chicken thigh or breast cooks well and stays tender; beef works if sliced very thin against the grain. For tofu, use firm tofu and pan-fry first so it doesn’t fall apart in the gravy.
How long does rad na take to make from start to finish?
About 30 to 40 minutes total. Marinating the pork takes 15 minutes, then cooking the noodles and gravy is usually 15 to 20 minutes more once everything is prepped and ready.
What are the most common mistakes when making rad na?
Overcooking the noodles or pork is the biggest issue. Don’t stir the noodles too much if you want light char, and don’t let the gravy get too thick before adding the vegetables, or it can turn gluey.
How should I store leftover rad na and reheat it?
Store noodles and gravy separately if possible. Refrigerate in airtight containers for up to 3 days. Reheat the gravy gently with a splash of stock or water, then warm the noodles briefly and combine just before serving.
What should I serve with rad na, and can I make it less salty?
Serve it hot with chili flakes, sliced chilies in vinegar, or extra fish sauce on the side. To reduce saltiness, use low-sodium stock, cut back slightly on soy sauces, and balance with a little extra sugar.