Thai Gravy Noodles with Pork and Chinese Broccoli

Be the first to rate

(No Ratings Yet)

Loading...

Rad Na is a beloved Thai-Chinese street food featuring silky wide rice noodles smothered in a glossy, savory gravy studded with tender pork and crisp greens. The thick cornstarch-thickened sauce pools over the noodles so every slippery strand is coated in umami-rich flavor. Quick to assemble once your components are prepped, it makes a deeply satisfying one-pan dinner.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 6 gSugar
• 28 gProtein
• 1180 mgSodium
• 620 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 48 mgVitamin C
• 3200 mcgVitamin A

Ingredients

For the noodles

• 1 lb (450 g) fresh wide rice noodles (sen yai), about 1/4-inch wide
• 2 tbsp vegetable oil
• 2 cloves garlic, lightly smashed
• 1 tsp dark soy sauce

For the pork and vegetables

• 8 oz (225 g) pork loin or tenderloin, thinly sliced across the grain
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1/2 tsp white pepper
• 2 tbsp vegetable oil
• 3 cloves garlic, finely minced
• 8 oz (225 g) Chinese broccoli (gai lan), stems sliced on the diagonal and leaves separated
• 1 large egg, lightly beaten
• 1/2 cup sliced carrot, blanched for 1 minute

For the gravy

• 2 cups chicken or pork broth, low-sodium
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tbsp fermented soybean paste (tao jiao) or hoisin sauce
• 1 tsp sugar
• 2 tbsp cornstarch mixed with 3 tbsp cold water
• 1/2 tsp white pepper
• 2 tbsp water for adjusting consistency

For serving

• 1 tsp ground white pepper
• Chile vinegar or prik nam som, to taste
• 4 sprigs cilantro, roughly torn

Directions

1. Prepare the noodles: Heat 2 tablespoons vegetable oil in a wok over high heat. Add the smashed garlic and stir until fragrant, about 20 seconds. Add the rice noodles in a single layer, drizzle with dark soy sauce, and let them sear undisturbed for 1 minute to develop a slight char. Toss gently for another minute, then transfer to a serving platter and keep warm.
2. Marinate the pork: Toss the sliced pork with soy sauce, cornstarch, and white pepper in a small bowl. Set aside while you prep the vegetables and gravy base.
3. Whisk the gravy: In a bowl, combine the broth, oyster sauce, soy sauce, dark soy sauce, fermented soybean paste (or hoisin), sugar, and white pepper until smooth. Have the cornstarch slurry within reach.
4. Stir-fry the pork: Heat 2 tablespoons oil in a large skillet or wok over high heat until shimmering. Add the pork in a single layer and sear without stirring for 45 seconds, then stir-fry until just cooked through, about 1 more minute. Push the pork to one side.
5. Build the gravy: Add the minced garlic to the empty side of the pan and stir for 15 seconds until fragrant. Pour in the prepared gravy mixture and bring to a gentle boil, stirring. Add the Chinese broccoli stems and blanched carrots; simmer for 1 minute, then add the leaves and cook just until wilted, about 30 seconds.
6. Thicken: Give the cornstarch slurry a stir and drizzle it into the gravy while swirling the pan, cooking until the sauce turns glossy and coats the back of a spoon, about 1 minute. If the gravy becomes too thick, loosen with the reserved 2 tablespoons water. Crack the egg into the pan in a thin stream while gently stirring to create silky ribbons, then immediately turn off the heat.
7. Plate and finish: Spoon the gravy, pork, and vegetables generously over the warm seared noodles. The noodles should swim in sauce, not be tossed with it. Sprinkle with white pepper, scatter cilantro on top, and serve immediately with chile vinegar and prik nam som on the side.
8. Rest the noodles 30 seconds before eating so they can absorb some sauce without going gummy; diners can stir everything together at the table.

Cook’s Notes

• Fresh wide rice noodles from the refrigerated section of an Asian market give the best chewy texture; if using dried, blanch according to package directions and toss with 1 teaspoon oil to prevent clumping.
• For a seafood variation, substitute the pork with 8 oz peeled shrimp and add them in the final 2 minutes of cooking so they stay plump and tender.
• Do not over-stir the noodles when searing, or they will tear; let them develop a slight smoky crust on the bottom before tossing.
• The gravy should be thick enough to cling to the vegetables but loose enough to pool around the noodles on the plate, similar to a light velouté.
• Rad Na is traditionally not spicy, so the heat comes from the table condiments; add a pinch of sugar to the gravy if your fermented soybean paste is very salty.

You might also like

Asian

Thai Panang Curry with Beef

Asian

Pad Kaprao Holy Basil Stir-Fry

Asian

Thai Yellow Curry with Chicken and Potatoes

Asian

Thai-Style Poached Chicken Rice