Rad Na Wide Noodles with Gravy
Thai stir-fried Rad Na Wide Noodles with Gravy is a savory and hearty dish with charred wide rice noodles with cooked Chinese broccoli and carrots and is then covered with a mouthwatering gravy sauce. It's the perfect comfort food all year round. Easy and quick, it comes together in 30 minutes!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 lb fresh wide noodles. Use the chow-fun wide noodles.
- 2 tbsp garlic.
- 1 tbsp sweet dark soy sauce.
- 1 tbsp soy sauce.
- 1 tbsp oil.
- 1 lb beef, thinly sliced into 2-inch pieces. Use stir-frying beef cuts like sirloin, flanks, and skirt steak.
- 1 tsp baking soda.
- 1 tbsp water.
- 1 tbsp garlic, minced.
- 2 tbsp oil. Use neutral oil like avocado, canola, or vegetable oil for stir-frying the beef.
- 2 tbsp oyster sauce. Adds the umami velvety flavor.
- 2 tbsp light soy sauce. Use regular soy sauce as a substitute
- 1+1/2 tbsp soybean paste. It's a fermented yellow bean sauce common in many dishes in Thai cooking. It's essential to make this recipe authentic. Find these at your local Asian grocery stores.
- 1/2 tbsp rice vinegar. Adds a tanginess to help balance the sweet and salty flavor.
- 1 tbsp sugar. Use white, coconut, or monk fruit sugar.
- 1-2 tsp ground white pepper.
- 3 tbsp tapioca starch. Or tapioca flour.
- 3 cup chicken broth. Use any broth or stock of your choice.
- 8 oz Chinese broccoli. Slice the stems into long, thin pieces, around 2-inch pieces. Cut the leafy parts into larger pieces, 3-4 inches.
- 1 cup carrot. Slice long and thin, around 2-inch pieces each. Carrot chips are super handy for this recipe.
Instructions
- 1
Mix the beef, baking soda, and water in a small bowl and lightly massage with your fingers until the baking soda dissolves. Let sit at room temperature for about 10 minutes while you prep the other ingredients.
- 2
Make the gravy mixture. Make the sauce for the grave in a large bowl by adding oyster sauce, soy sauce, soybean paste, vinegar, sugar, white pepper, tapioca starch, and stock. Stir well and set aside.
- 3
Prepare the noodles. If using large sheets, cut noodles into 2-3 inches wide and 6 inches long. Microwave the noodles for 1-2 minutes until soft enough to separate the noodles. Be careful when handling hot noodles straight out of the microwave. Set aside the strands until ready.
- 4
Make the fried noodles. Set a wok or large pan on high heat, add 1 tablespoon of oil, then add the garlic and noodles to the hot oil. Pour the sweet, dark soy sauce over the noodles, then spread the noodles out as much as possible on the pan surface. Don't touch it for about 12 minutes. We're letting the noodles char a bit for the extra flavors. Gently flip the noodles to cook the other side. Let the noodles charred to a light golden brown for about 2 more minutes. Remove from heat and place into individual serving plates (3-4 plates) while waiting for the gravy to be ready.
- 5
Add the rest of the oil to the same pan, turn the heat to medium-high, add the beef and garlic to the hot pan, and cook for 2 minutes or until the beef is lightly browned but not fully cooked. Stir a couple of times.
- 6
Add carrot and only the stems of the Chinese broccoli. Cook for 2 minutes until lightly tender and stir. We'll save the leafy part for the end. They cook very quickly.
- 7
Add the gravy mixture to the pan. Before adding to the beef, use a fork or whisk to lightly stir the bowl before adding to dissolve any lumps from the tapioca starch.
- 8
Stir everything well in the wok and cook until the gravy thickens about 3-4 minutes. Turn the heat off and scoop a generous amount of the gravy into each noodle platter. Serve immediately! Enjoy the best Rad Na, your new Thai favorite noodle dish! (;
- 9
Chili vinegar. Make your own by mixing 4-10 finely diced chilis with ¼ cup rice or white vinegar, and let it soak for a bit. It will last up to 3-4 weeks in the fridge.
- 10
Pickled Jalapenos.
- 11
Thai chili flakes
- 12
Fried garlic or shallot
- 13
Ground white pepper
- 14
Fish sauce
- 15
White granulated sugar