Welcome to our Thai stir-fried rice noodles with gravy recipe! This dish is a classic Thai street food that is full of flavor and easy to make at home. It is made with thin rice noodles that are stir-fried with a savory gravy sauce and your choice of protein, such as chicken, shrimp, or tofu.
This dish is perfect for a quick and satisfying meal, and is sure to become a family favorite. So let's get cooking!
To make this recipe, you are going to need:
- 200 g. flatted rice noodles
- Trimmed Chinese broccoli (Gai Lan)
- 200g marinated pork, cut into bite-size
- 1/2 tsp salt
- 2 tsp soy sauce
- 1/4 tsp ground white pepper
- 1 tsp tao jiaew / Thai fermented soy bean paste
- 1/2 tsp tapioca starch or cornstarch
- 200 g. Pork
- 2 tsp oyster sauce
- 1 tsp sesame oil
- 1 egg
- 2 tsp tapioca starch or cornstarch
Here is a step-by-step guide on how to make Rad Na or Thai stir-fried rice noodles with gravy:
1 To begin, heat a skillet or wok over high heat. Once the pan is hot, add some cooking oil and then toss in the noodles. Coat the noodles with black soy sauce before continuing with the rest of your recipe.
2 To cook the noodles, place them in a wok and stir them continuously for a few minutes. Lift and turn the noodles occasionally to ensure they are cooking evenly. If the noodles start to stick to the wok, add a small amount of oil to help them toast and char slightly. Continue cooking until the noodles are heated through and have reached your desired level of char.
3 To make the gravy: heat oil in a wok over medium heat. Once the oil is hot, add the garlic and Thai fermented soy bean paste. Stir the mixture until the garlic turns golden. This will be the base for your gravy.
4 Pour the soup stock or water into the wok over high heat. Once the liquid is hot, add the marinated pork to the wok. Cook the pork according to your desired level of doneness.
5 Once the soup stock in the wok is boiling, add all of the seasoning sauce. Stir the mixture to evenly distribute the seasoning throughout the soup.
6 After adding the seasoning sauce, toss in the trimmed vegetables and continue cooking.
7 Once the sauce in the wok has reached a boiling point, stir the tapioca starch slurry. Slowly pour the slurry into the sauce while continuing to stir. Keep stirring until the sauce becomes sticky, then remove the wok from the heat.
8 To serve the dish, place the noodles on a serving plate. Pour the gravy with all of the ingredients over the noodles. The noodles should be completely coated in the gravy and the vegetables and pork should be evenly distributed over the top.
Other Thai Recipes You Might Like
Here are some of my favorite Thai that I think you might like. For more Thai cuisine, check out my Thai recipe page.
Thai Stir-Fried Rice Noodles with gravy Recipe (Rad Na)
Rad na is a popular Thai stir-fried rice noodle dish that is filled with flavor and has a delicious gravy sauce. Whether you're a fan of Thai food or just looking for a tasty and satisfying meal, this rad na recipe is sure to please.
Ingredients
- 200 g. flatted rice noodles
- Trimmed Chinese broccoli (Gai Lan)
- 200g marinated pork, cut into bite-size
- 1/2 tsp salt
- 2 tsp soy sauce
- 1/4 tsp ground white pepper
- 1 tsp tao jiaew / Thai fermented soy bean paste
- 1/2 tsp tapioca starch or cornstarch
- 200 g. Pork
- 2 tsp oyster sauce
- 1 tsp sesame oil
- 1 egg
- 2 tsp tapioca starch or cornstarch
Directions
- To begin, heat a skillet or wok over high heat. Once the pan is hot, add some cooking oil and then toss in the noodles. Coat the noodles with black soy sauce before continuing with the rest of your recipe.
- To cook the noodles, place them in a wok and stir them continuously for a few minutes. Lift and turn the noodles occasionally to ensure they are cooking evenly. If the noodles start to stick to the wok, add a small amount of oil to help them toast and char slightly. Continue cooking until the noodles are heated through and have reached your desired level of char.
- To make the gravy: heat oil in a wok over medium heat. Once the oil is hot, add the garlic and Thai fermented soy bean paste. Stir the mixture until the garlic turns golden. This will be the base for your gravy.
- Pour the soup stock or water into the wok over high heat. Once the liquid is hot, add the marinated pork to the wok. Cook the pork according to your desired level of doneness.
- Once the soup stock in the wok is boiling, add all of the seasoning sauce. Stir the mixture to evenly distribute the seasoning throughout the soup.
- After adding the seasoning sauce, toss in the trimmed vegetables and continue cooking.
- Once the sauce in the wok has reached a boiling point, stir the tapioca starch slurry. Slowly pour the slurry into the sauce while continuing to stir. Keep stirring until the sauce becomes sticky, then remove the wok from the heat.
- To serve the dish, place the noodles on a serving plate. Pour the gravy with all of the ingredients over the noodles. The noodles should be completely coated in the gravy and the vegetables and pork should be evenly distributed over the top.
