Thai Stir-Fry Rice Noodle with Thick Sauce (Radna)

Another popular Thai-Chinese noodle dish called Radna that is as delicious as pad see ew or pad thai. Radna is a noodle dish made of stir-fry rice noodle, leafy vegetables and some proteins (beef, chicken, shrimp or tofu) that is covered with a gravy-like toppings. It is a must try for noodle lovers! Radna is prepared in two steps: First, stir-frying rice noodle to get the “charred flavor”. Then, cooking the meat and veggies to make its topping/gravy. It sounds complicated, but trust me, it is actually very simple and easy to make.

For Radna, you can customize the type of veggies and proteins to your own liking. If you don’t like leafy vegetables, you can use broccoli, bean sprout or even cabbage. In the recipe below, I am using youchoy, pork belly, and shrimp because it’s what I have at the time. Also, you can jazz this Radna recipe, by adding a sunny-side egg as a topping, or sliced chili or fried wonton. Anyhow, let’s get cooking, shall we?

Tool I used:

• Nonstick wok – Easy to clean, heat-up evenly, and, the best part, it is non-stick. Great tool to have for stir-frying, making omelet, and much more.

Tip: When cooking the rice noodle with soy sauce and egg, turn up the heat to get the charred flavor, but keep stirring so that it doesn’t get burnt.

Ingredient:

• 1 lb fresh rice noodle (or dried flat rice noodle – prepared according to instruction)
• 3 eggs – beaten
• 2 oz pork belly – sliced thinly
• 4 oz shrimp – peeled and deveined
• 4 stalks youchoy (or bokchoy or any green-leafy veggie) – cut into 2-inch long
• 3 cloves garlic – minced
• ½ medium-sized onion – thinly sliced
• ½ cup water
• 2 tablespoons soy sauce
• 2 teaspoons fish sauce
• 1 tablespoon sweet soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons olive oil
• 3 teaspoons corn starch
• 1 stalk green onion – thinly sliced
• Salt and pepper

Direction:

• Preheat one tablespoon of olive oil in a wok under medium heat.
• Once heated, pour the beaten egg, give it a stir, and let it cook for about a minute or so.
• Then, add rice noodle, fish sauce, and a tablespoon of soy sauce. Turn up the heat and give it a good stir until the rice noodle turning brown, coated with the sauces. Transfer it to a serving plate/bowl.
• Now, let’s make the gravy.
• Using the same wok, pre-heat another tablespoon of olive oil under medium heat.
• Add garlic, onion, and sliced pork belly. Stir and cook for about 2-3 minutes.
• Then, add shrimp, youchoy, soy sauce, sweet soy sauce, oyster sauce, water, a pinch of salt and pepper. Give it a stir and let it cook until it boils.
• Taste it and adjust seasoning if needed.
• In a small bowl, mix corn starch and two tablespoons of water. Then, pour it into the wok, stir and let it cook until it is bubbly. Turn off the heat.
• To serve, prior to eating it, pour the gravy on top of the cooked rice noodle and sprinkle the sliced green onion. Enjoy!