• A fresh look at Thai cooking with an educational approach. You will not only learn authentic recipes but also understand cooking principles, food science, and maybe even some Thai!
    • facebook
    • twitter
    • youtube

Rad Na - Pan Fried Noodles w/ Gravy ราดหน้า

This popular lunch dish boasts chewy noodles and super tender pork in a light, tasty gravy. Mmm mmm mmm!



Serves 2
1 lb fresh wide rice noodles or very thin rice noodles
1-2 tsp black soy sauce
2-3 stalks Chinese broccoli, stems thinly sliced on a bias, and leaves roughly chopped

Marinated Pork
200 g pork, sliced into bite sized pieces, about ⅛” thick
2 T tapioca starch
2 tsp soy sauce
2 tsp oyster sauce
¼ tsp white pepper
¼ tsp sesame oil
1 large egg white (~ 2 Tbsp)

Rad Na Sauce
2 Tbsp chopped garlic
2 Tbsp tao jiew or fermented soy bean paste*
2 cups chicken or pork stock (homemade with no salt added)**
1 Tbsp soy sauce
½  Tbsp Golden Mountain sauce
2.5 tsp sugar
1-2 Tbsp tapioca starch or corn starch
¼ tsp white pepper

Chili flakes
Prik nam som (pickled chilies)

*If you cannot find tao jiew, you can substitute 2 Tbsp of "tao see" or Chinese salted black beans. See video for more info on these two ingredients.

**Store bought stock tends to be salted, even ones labeled as "low-sodium," and it will make the sauce too salty. A homemade stock made with pork bones (available at most Chinese butchers) will yield the best result, but if you must use store bought stock, look for one with no salt added.


Marinade the pork: Mix the pork with all the marinade ingredients, and let marinade for at least 30 minutes. I usually do this the day before.

Cook the noodles: Heat a large work or a sauté pan with enough oil to coat the bottom over high heat. When the pan is very hot, add the noodles and  the black soy sauce to the pan and toss the noodles quickly. If you have a high BTU stove, the goal is to get some browning on the noodles, but some stoves may not get hot enough for this.  The noodles will start to clump up together a bit as they dry up, remove them from heat when this happens. Set the noodles aside.

Make the sauce: In a wok or a large saucepan, heat up some oil and add chopped garlic and the fermented soy bean paste (or the black beans, if using). Saute until the garlic starts to turn golden brown. Add the stock, soy sauce, Golden Mountain sauce, sugar and white pepper. Bring to a full boil. While waiting for the sauce to boil, dissolve the tapioca or corn starch in about 3 Tbsp of water to make a slurry and set aside.

Once the sauce reaches a full boil, add the pork and spread the pieces out quickly. When it comes back to a boil, add the Chinese broccoli. Pour half of the tapioca/corn starch slurry slowly into the sauce while stirring. Bring to a boil, and at this point, if you want the sauce to be thicker, add the rest of the starch slurry. Remove from heat when you are happy with the sauce consistency.

To serve, pour the sauce over the noodles, and serve with chili flakes and Prik Nam Som!



Video Recipes

All Recipes