Lad Na Noodles Recipe (Rad Na Thai Gravy)

Name: Lad Na Noodles Recipe (Rad Na Thai Gravy)
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Yield: 4 people
Ingredients: 300 g pork; 1 large egg; 8 g palm sugar; 15 ml oyster sauce; 8 g tapioca starch; 600 g fresh flat rice noodles; 5 ml dark soy sauce; 15 ml oil; 3 cloves garlic; 1 l water; 200 g Chinese broccoli; 15 ml soybean paste; 22 ml light soy sauce; 12 g rosdee seasoning powder; 2 g white pepper; 2 large eggs; 25 g tapioca starch; 100 ml water

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings
4 people
Calories
599 kcal
Course
Main Course
Cuisine
Thai

Lad Na Noodles Recipe (Rad Na Thai Gravy)

Iris Warren

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Rad na is an authentic Thai dish with fresh rice noodles, Chinese broccoli, and a savory gravy that makes this lad na noodles recipe a comforting favorite.

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Ingredients

Servings

For the marinade

300 g pork thinly sliced
1 large egg
8 g palm sugar
15 ml oyster sauce
8 g tapioca starch

For the noodles and gravy

600 g fresh flat rice noodles for dry rice noodles, use a little less than half the weight
5 ml dark soy sauce
15 ml oil
3 cloves garlic minced
1 l water for the gravy
200 g Chinese broccoli stems peeled, leaves chopped
15 ml soybean paste
22 ml light soy sauce
12 g rosdee seasoning powder
2 g white pepper
2 large eggs
25 g tapioca starch
100 ml water to mix tapioca starch

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Instructions

Marinate

Crack the egg into a large bowl and combine it with palm sugar, oyster sauce, tapioca starch, and the sliced pork meat. Mix thoroughly, then let it rest in your fridge for at least 2 hours or overnight.

Broccoli and garlic prep

Remove the outer layer from the Chinese broccoli stems, then slice the stems into thin pieces, and roughly chop the leaves and the garlic.

Gravy prep

In a large mixing bowl, combine soybean paste, white pepper, light soy sauce, rosdee seasoning powder, and crack in both eggs. Combine until well blended.
In a separate cup, thoroughly mix tapioca starch and 3.4 floz of water.

Stir-fry noodles

In a large bowl, combine the fresh rice noodles with black soy sauce. If you’re using dry noodles, first soak them in water according to package labeling. Use your hand and a plastic glove to mix. Next, stir-fry the noodles for just 2 minutes and set aside.

Cook gravy

In the same pan over medium heat, add oil and garlic, fry until it turns golden brown.
Add water and bring to a boil. When boiling, add pork and spread out the meat to ensure it doesn’t stick to each other.
Add the mix of gravy prepared in step 3 once the water comes to a boil. Stir gently just to mix. The clutched egg will float to the top, this is normal. The egg gives a firmer structure to the sauce and a rich taste.
Add Chinese broccoli and let boil for 2 more minutes, or until soft enough.
Give your tapioca starch and water mixture another stir. Make sure your gravy is boiling and pour it in as you stir the gravy. Keep stirring afterward to make sure it gets well mixed with the gravy (important!!).
When the lad na sauce thickens, your gravy is ready.
To serve your Thai gravy, place the stir-fried noodles in a bowl or on a large plate and pour the gravy over them.

Notes

Use the nutrition card in this recipe as a guideline.
Use fresh flat rice noodles for an authentic taste and texture. If you can't find these, you can use rice vermicelli or dry noodles.
Pork is the most common choice of meat, but you can also use beef, tofu, chicken, or seafood.
Adjust the amount of tapioca starch to achieve your desired thickness of the gravy.
If you wish, you can adjust seasonings to your taste. Some people prefer it more sweet and some prefer it more salty. For me, it's absolutely perfect like this, definitely Thai restaurant quality!