Hey everyone, welcome to another installment of SAHD recipes. Today, we’ll make Rad Na noodles, another classic Thai street food recipe! I didn’t like this dish much when I was a kid, but I love it now. Usually, when I get a 2-pound package of rice noodles, I cook Rad Na and Pad See Ew. There is too much noodle in there for just one dish. Last week, I put the recipe for Pad See Ew up. Today, I’ll share my Rad Na recipe.
Rad Na is a bit more complicated than Pad See Ew and it takes more time. First, you make the noodles, then you make the gravy (thick soup.) It’s so delicious, though. You need a few exotic ingredients for this dish – fish sauce, sweet dark soy sauce, and a yellow soybean sauce. Check your Asian grocery store for these items. Ok, let’s cook!
*I made a video for this recipe. It’s long so you can skip a bit if you need to.
Prep time: 10-15 minutes
Cook time: 15-20 minutes
- 16 oz rice noodle. You can buy 2 pounds of fresh rice noodles from most Asian grocery stores. I usually get the one that’s not precut. I think the noodle is a bit moister that way. In this recipe, I use half the noodles and save the other half for the next dish. Last week, I posted the recipe for the Pad See Ew noodles.
- a few cloves of garlic – minced
- broccoli – cut into bite-size pieces
- 1 carrot – sliced
- chicken – cut into bite-size pieces
- 2 eggs
- pork and or tofu.
- 2 tablespoons sweet dark soy sauce
- Optional – other vegetables. I used mushroom in the video because I didn’t have enough broccoli.
- Optional – white pepper or black pepper if you don’t have any.
- 8 cups of water/stock. I used some bouillon powder to make stock in the video. (You probably could go with 6 cups. I made extra in the video.)
- 2 tablespoon yellow soybean paste (taojeaw.) You could try using miso or black bean paste to substitute if you can’t find it.
- 1 tablespoon sugar
- 3 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon apple cider vinegar
- 3-4 tablespoon cornstarch
Pork marinade in these for 10-15 minutes
- 1 teaspoon soy sauce
- 1 teaspoon michu or any cooking wine
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 egg white
*I add these links to Amazon so you can see what the ingredients look like. These items should be much cheaper at your local grocery store.
- The noodles – cut the noodles into the 1-inch strips. I used half of the package. Microwave it for 2 minutes, flip it over, then microwave for 1-2 more minutes. Once the noodles are soft, separate them into individual strips. See the video below.
- Marinade the pork for 10-15 minutes with the seasoning on the marinate list. The egg white makes the pork really tender.
Cook Noodles – see video!
- Turn the heat up to medium-high. Once the wok/skillet heated up, add vegetable oil and put the 2 eggs in.
- Break the eggs and stir them around for 20 seconds or so.
- Add the wide noodles right on top. Flip it so the egg is on top. Add about 2 tablespoons of sweet dark soy sauce.
- Gently stir and try to coat most of the noodles with the dark soy sauce. Add more as needed.
- Don’t stir too much. Once most of the noodles are coated, then turn up the heat for about 30 seconds to char it.
- Take this pan off the heat.
Cook the gravy/thick soup
You need to cook this one by feel/taste. Taste it as you go and season it as you like. Also, you probably should use about 6 cups of water. I used 8+ in the video because I wanted to make extra.
- Put 8 cups of water/stock into the big saute pan.
- Add garlic and 2 tablespoons of the yellow bean paste. Bring it to a boil.
- Add marinated pork and carrots. Wait for it to boil again.
- Add broccoli, tofu, and other vegetables.
- Season the soup with soy sauce, fish sauce, sugar, cider vinegar, and pepper. Taste it as you go. Wait for it to bubble.
- Meanwhile, put 3 tablespoons of cornstarch into a bowl. Add 2-3 tablespoons of water. Mix it.
- When the soup is boiling, add cornstarch slurry while stirring. See the video. You have to keep stirring or it will clump up.
Enjoy Rad Na!
To serve, put a portion of the noodles into a wide bowl and spoon the gravy/soup over it. Make sure to get a bit of everything.
You can season the dish more at the table with these if you’d like.
- spicy chili powder
- siracha chili sauce
- pickled serrano chilies. Slice up a bunch of serrano chilies and put them in a jar with vinegar. I didn’t make this one, but I enjoy it when I eat this dish at a restaurant.
Rad Na video at Eat by 40!
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Originally posted at https://retireby40.org/sahd-recipe-rad-na-noodles/