Thai Rad Na Noodles | Thai Chicken and Gravy Noodles | Kitchenstagram
Rad na, also known as Lad Na, is a lesser known gem among Thai noodle dishes, often overshadowed by Pad Thai and Pad See Ew. This Thai-Chinese creation features wide, chewy rice noodles seared in a hot wok to develop that signature smoky aroma, then generously smothered in a rich, glossy gravy.
The sauce made from savory broth thickened with tapioca starch- is the heart of the dish. Traditionally, it’s served with marinated pork, but seafood, tofu or any preferred protein can easily be swapped in, making it wonderfully adaptable. Even without marinating, a quick protein stir-fry gets the job done when time is tight.
What sets Rad Na apart is its comforting simplicity. Unlike spicy noodle dishes like Pad Kee Mao, Rad Na leans on umami depth rather than heat. However, Thai chili vinegar or pickled chilies are often served alongside for those who want to kick it up a notch.
What is Rad Na?
Rad Na, is a popular Thai-Chinese noodle dish known for its rich, savory gravy poured over wide rice noodles. The name translates to “topping the face,” referring to how the sauce is ladled generously over the noodles. Typically stir-fried with Chinese broccoli and protein like chicken, pork or seafood, its then drenched in a thick, umami-packed sauce. Unlike many Thai dishes, Rad Na is not spicy and doesn’t feature typical Thai ingredients like coconut milk or chilies, reflecting its Chinese culinary roots. Despite its origin, Rad Na is a beloved staple across Thailand- commonly served by street vendors and in casual eateries, though elevated versions appear in upscale restaurants. Its comforting texture and deep flavour make it a go-to-choice for many locals and visitors alike.
Ingredients needed for Rad Na:
Fresh Rice Noodles: Fresh Wide Rice Noodles also known as Ho Fun. These gives Rad Na its signature chewy texture. If using store-bought fresh noodles, make sure they are warm before separating- cold noodles will break if try to pull them apart. A quick steam or zap in microwave works wonders. Find our Fresh Rice Noodle Recipe Here!
Dark Soy sauce: Dark soy sauce is thicker and more intense than regular soy. It adds deep umami flavour and gives the noodles their signature dark brown colour and robust taste..
Light Soy Sauce: Light soy sauce adds the essential salty note without overwhelming the dish or altering its colour too much. It’s lighter in texture but bold in flavour, and it’s what helps build that layered taste profile.
Oyster Sauce:Oyster sauce is another power player, loaded with umami and a slight sweetness that rounds out the saltiness.
Fish Sauce: Fish Sauce adds a deep, savoury and slightly funky note, essential for authentic taste.
Sesame Oil: A tsp of toasted sesame seed oil add an unmistakable nuttiness, but use with restraint-it’s potent.
Seasoning: Salt can fine-tune the flavour, while a bit of sugar balances the savory notes with a hint of sweetness. Black pepper provides a gentle heat that adds a subtle zing to every bite.
Bok Choy or Chinese Broccoli: Chinese Broccoli or Bok Choy can be used.
Protein: Chicken, pork, tofu or shrimp can be used for Rad Na.
Chicken Stock: The real heart of this dish is chicken stock. It forms the base of the luscious gravy and carries most of the flavour. Homemade is best over store-bought for depth and richness.
Tapioca Starch: To thicken the gravy, tapioca starch is the go-to-choice. It gives a glossy, silky finish and holds up better than cornstarch, especially if you’re reheating leftovers.
Prik Nam Som (Thai Chili Vinegar): This classic Thai condiment enhances the balance of flavours. It’s made by soaking sliced hot chilies , such as jalapenos, Thai chilies or serranos, in white vinegar, adding a tangy, spicy kick to contrast the dish’s sweetness and saltiness.
Ingredients
For Prik Nam Som or Thai Chili Vinegar:
4 nos. Thai Fresh Red Chili
1/2 cup White Vinegar
For Chicken Marination:
200 gm Chicken, bone-less & diced
1 tsp Freshly cracked White Pepper
1 tbsp Oyster Sauce
1 tbsp dark Soy sauce
1/2 tsp Castor Sugar
1 tbsp Sesame Oil
1 tbsp Tapioca Starch
1 large Egg White
For Noodles:
1 tbsp Oil
1 tsp Dark Soy Sauce
For Gravy:
1 tbsp Oil
1 tbsp Garlic Clove, minced
1 cup Bok Choy, chopped
1 cup Chicken Stock
1 tbsp Fish sauce
1 tbsp Dark Soy Sauce
1 tbsp Oyster Sauce
Salt to taste
1 tsp Freshly cracked White Pepper
1 tbsp Tapioca starch+ 1 tbsp Water
Preparation
For Prik Nam Som or Thai Chili Vinegar:
- Step 1: Thinly slice the peppers and add to a small bowl. Cover with white vinegar and let it sit for at least 15 minutes or until ready to use.
For Chicken Marination:
- Step 2: In a mixing bowl, combine chicken with oyster sauce, dark soy sauce, light soy sauce, sugar freshly cracked white pepper, tapioca starch, egg white and sesame oil. Leave for 15- 30 minutes and keep aside.
For Noodles:
- Step 3: In a non-stick pan heat oil. Then add fresh rice noodles and soy sauce and toss them well. Let the noodles sit and char a bit without stirring. Once the bottom side is toasted, flip the noodles and repeat on the other side. The noodles will start to stick together as they toast, its time to take them out. Set them aside.
For the Gravy:
- Step 4: In a wok, heat oil and add marinated chicken. Stir-fry for 3-4 minutes or until cooked through and starting to char.
- Step 5: Add minced garlic cloves and stir-fry for few seconds. Add chopped bok choy and stir-fry for few minutes.
- Step 6: Then add chicken stock and stir to combine. Add fish sauce, dark soy sauce, oyster sauce, salt to taste, freshly cracked white pepper. Stir to combine and simmer for about a minute.
- Step 7: Add tapioca starch slurry and simmer for another minute until thick and glossy.
- Step 8: Add the stir-fried noodles in a serving platter, then pour the hot chicken and gravy over the top of the noodles.
- Step 9: Serve immediately with Prik Nam Som or chili vinegar or roasted chili flakes. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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