Thai Noodles in Gravy Red Nah
Indulge in the comforting flavors of **Thai Noodles in Gravy (Rad Na)**, a classic Thai street food dish that brings together velvety, umami-rich sauce, tender wide rice noodles, and crisp Chinese broccoli or bok choy. This recipe features a base of stir-fried noodles topped with a savory gravy thickened to perfection with a cornstarch slurry, infused with aromatic garlic, soy sauce, and a hint of oyster sauce. Choose your protein—chicken or pork—for a customized touch, and enjoy how the flavors meld seamlessly into every bite. Ready in just 35 minutes, this easy-to-follow dish offers a delightful balance of texture and taste. It's perfect for weeknight dinners or when you're craving a homemade taste of Thailand. Serve it piping hot with a sprinkle of white pepper for that authentic finish!
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Recipe Information
Ingredients
- 400 grams wide rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, finely minced
- 200 grams chicken breast or pork (thinly sliced)
- 3 cups chicken stock or water
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 2 tablespoons cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 200 grams Chinese broccoli or bok choy (chopped into bite-sized pieces)
- 0.5 teaspoons white pepper
- 1 tablespoon fish sauce (optional)
Instructions
Prepare the wide rice noodles by separating them into individual strands. If refrigerated, microwave or steam briefly to loosen them.
In a large skillet or wok over medium heat, add 1 tablespoon of vegetable oil. Cook the noodles for 2-3 minutes, tossing occasionally to lightly char them. Remove the noodles and set aside.
In the same skillet, heat the remaining 1 tablespoon of oil. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced chicken or pork to the pan. Stir-fry until the protein is no longer pink, about 2-3 minutes.
Pour in the chicken stock (or water), and bring it to a simmer.
Add oyster sauce, soy sauce, sugar, and fish sauce (if using) to the simmering stock, stirring well to combine.
In a small bowl, mix the cornstarch and 2 tablespoons of water to create a slurry. Slowly pour the slurry into the stock while stirring continuously to thicken the gravy.
Once the gravy has thickened, add the chopped Chinese broccoli or bok choy. Cook for 2-3 minutes, or until the vegetables are tender yet crisp.
Sprinkle the white pepper into the gravy and stir to incorporate.
Plate the cooked noodles and pour the hot gravy mixture over them. Serve immediately while steaming and fragrant. Enjoy your Rad Na!
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 1697 mg | 74% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.6 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 324 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
