Thai Rad Na (Lad Na) Recipe

Experience the irresistible flavors of Thai Rad Na (Lad Na), featuring chewy wide rice noodles enveloped in a savory gravy and paired with tender protein and nutritious Gailan (Chinese broccoli or sometimes Bok Choy). Embark on a culinary journey that guarantees not just a tasty dish but also a harmonious blend of flavors and textures.

Course dinner, lunch, main

Cuisine asian, Chinese Inspire, thai

Keyword flat noodles, lad na, rad na, Thai Noodles with Gravy

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 945

Author Mary Thatcher

Equipment

1 wok or pan

Ingredients

For pork marinate

1 lb pork shoulder (or pork loin)
½ tsp baking soda
¼ cup water
1 tbsp vegetable oil
1 ½ tbsp oyster sauce
1 ½ tbsp light soy sauce
½ tbsp coconut palm sugar (or regular sugar)
1 tbsp corn starch (or tapioca starch)
1 egg
½ tsp white ground pepper

For charring the noodles

1 lb fresh wide rice noodle
2 tsp black soy sauce (dark sweet soy sauce)

For the Gravy

1 tbsp vegetable oil
1 tbsp garlic (minced)
½ -1 tbsp Thai fermented bean paste (Tao Jiew or Miso)
2 cups stock (chicken or pork)
2 cups Gailan (Chinese broccoli) (or/and Bok Choy)
1 carrot
1 tbsp oyster sauce
1 tbsp soy sauce
2 tsp coconut palm sugar (or regular sugar)
2 tbsp corn starch (or tapioca starch) and 1/2 cup water for slurry.

Condiment (Optional but highly recommended)

¼ cup white vinegar
1 sweet pepper (or Thai chili or spur chili)

Instructions

Marinate the pork.

Thinly slice the pork shoulder into bite-sized pieces. Add water and baking soda to the pork, then massage for a few minutes. Next, add vegetable oil and massage for another minute. After that, incorporate oyster sauce, light soy sauce, sugar, egg, pepper, and corn starch. Mix everything well and let it marinate for at least 20 minutes. (*Thinner pork slices result in a more tender texture.)

Make Chili Vinegar (Optional)

In a small bowl, chop some sweet chili peppers and cover them with white vinegar. Set the bowl aside.

Prepare vegetables and noodles.

Meanwhile, chop off the bottom inch of the Gailan or broccoli and discard it as it tends to be tough. Then, chop the remaining vegetables into bite-sized pieces. For the stems, thinly slice them on a bias.
Separate the noodles. If you're using fresh but store-bought noodles, they might be hard and stick together. Microwave the store-bought noodles for 1-2 minutes to soften them and make them easier to separate. Then, add a splash of dark sweet soy sauce to coat the noodles
Cook the noodles. Heat the wok on high heat and add 1 tablespoon of vegetable oil. Spread the noodles in the wok as much as possible and let them char for 1 minute. Optionally, add a little more of the dark sweet soy sauce if desired, then gently toss the noodles. If after 2 minutes the noodles are not charred, remove them from the wok and set them aside.

Make the gravy.

Clean the wok with water and dry it. Heat the wok again and add another tablespoon of vegetable oil. Add the pork and reduce the heat to medium. Once the pork is about 80% cooked, add minced garlic and the "Tao Jiew" or miso paste, then stir-fry for a few minutes.
Add stock or water to the wok, followed by oyster sauce, soy sauce, and sugar. Then, in a small bowl, mix corn or tapioca starch with water to make a slurry. Add the slurry to the wok and stir vigorously right away.
Add carrots and Chinese broccoli. Then add an egg and whisk. Sprinkle more ground white pepper to taste. Once the gravy is boiling and thick enough to coat the noodles, remove it from the heat. (About 3 minutes)

Assemble

Plate the noodles, then top them with a cup or more of gravy. Sprinkle some chili vinegar, pepper flakes, sugar, and fish sauce if desired. Enjoy!

Video

@stickyricethaikitchen
Rad Na (Lad Na) : Thai Noodle with Gravy . Ingredients ⬇️ For pork marinate 1 lb pork shoulder (or pork loin) ½ tsp baking soda ¼ cup water 1 tbsp vegetable oil 1 ½ tbsp oyster sauce 1 ½ tbsp light soy sauce ½ tbsp coconut palm sugar (or regular sugar) 1 tbsp corn starch (or tapioca starch) 1 egg ½ tsp white ground pepper For charring the noodles 1 lb fresh wide rice noodle 2 tsp black soy sauce (dark sweet soy sauce) For the Gravy 1 tbsp vegetable oil 1 tbsp garlic (minced) ½ -1 tbsp Thai fermented bean paste (Tao Jiew or Miso) 2 cups stock (chicken or pork) 2 cups Gailan (Chinese broccoli) (or/and Bok Choy) 1 carrot 1 tbsp oyster sauce 1 tbsp soy sauce 2 tsp coconut palm sugar (or regular sugar) 2 tbsp corn starch (or tapioca starch) and ½ cup water for slurry. Condiment (Optional but highly recommended) ¼ cup white vinegar 1 sweet pepper (or Thai chili or spur chili) Full recipe and tips from my website: https://stickyricethaikitchen.com/rad-na-lad-na/ #noodles #gravy #ricenoodles #radna #ladna #thairecipe #streetfood #thainoodles #thaifood
♬ Natural food, cooking and recipes, cooking background music(1324745) - MATSU

Notes

Note 1:

Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for.

Note 2: Using wooden spatula when cooking the wide rice noodles will help the noodles not to break easily.

Nutrition