Like how we should marinate the meat, treating the noodles with the love it rightfully deserve is just as important! Caramelising the noodles allows for a beautiful ‘burnt wok’ aroma (I learnt that this is also an important dimension in a Chinese cuisine). This is the secret to a delicious noodles. Like many of my recipes, it works with your choice of protein. So for best result, marinate the protein overnight or at least 30 minutes ahead of cooking.

There’s nothing worse than biting into a dry, chewy and flavourless bit of meat. This is a technique that is often used in Asian cookery 😉. The corn starch in the recipe helps to tenderise the protein. Marinating the protein in advance will allow for maximum flavour penetration while also tenderising the meat. In fact, marinating the meat and caramelising the noodles will follow similar steps. You will find that most of the preparation of Rad Na is very similar to Pad See Ew. Ingredients are cheap but very tasty and substantial at the same time, making it the popular choice amongst the worker people. The dishes are quick to make so they’re made to order on a hot wok mounted on the little street food carts. The addition of the starch helps with coating of the gravy on the noodles, just don’t over do it.īoth Rad Na and Pad See Ew are the more substantial selections of the street food options in Thailand. The texture is a debatable topic of this dish as I’ve heard some people describing it as ‘snot’ before – well, not for me. However, I feel that this can sometime be overly done which can make it gloopy. The gravy is thickened with potato starch and speckles of beaten egg giving it a silky luxurious mouthfeel. As with many fermented foods, the soy beans packs an umami punch to the whole dish, making it wonderfully addictive to eat. What makes the gravy sauce dressed on the flat rice noodles (similar to ho fun) unique is the aroma of the light fermented soy beans. Rad na Thai noodles is often sold together with its dry wok-fried counterpart, Pad See Ew.

Rad Na – Thai fried rice noodles with pork loin and gravy. The flat rice noodles is tossed in hot wok and topped with flavourful gravy. If you’re a noodle lover, you MUST try this recipe.

Shrimp rad nah tecipe