How to make Rad Na Moo (Thai Rice Noodle with Pork and Gravy) at home
Rad Na Moo is a delicious Thai dish featuring wide rice noodles smothered in a rich and savory gravy, typically with your choice of protein. In this case, we'll prepare Rad Na with marinated pork. Here's a detailed recipe for you:
Equipment
- Wok or large skillet A wok is traditionally used for stir-frying in Thai cuisine, but you can also use a large skillet or frying pan with a wide surface area. Make sure it's deep enough to hold all the ingredients comfortably.
- Mixing Bowls You'll need bowls for marinating the pork, mixing the sauce ingredients, and possibly for tossing the noodles with dark soy sauce.
- Whisk Use a whisk to combine the cornstarch with water to make the cornstarch slurry for thickening the sauce.
- Tongs or Spatula: Tongs are helpful for flipping and stirring the pork and vegetables. A spatula is useful for tossing and stirring the noodles.
- Cutting board and knife You'll need these for slicing the pork and preparing the vegetables.
- Measuring spoons For precise measurements of ingredients like soy sauce, oyster sauce, fish sauce, sugar, and pepper.
- Saucepan (optional): If you prefer to prepare the gravy sauce separately, you can use a small saucepan to heat and thicken it before combining it with the other ingredients.
- Strainer (optional) If you're using rehydrated rice noodles, you might need a strainer to drain them after cooking.
- Plate or Serving Platter To present and serve your Rad Na.
- Chopsticks or Fork: For serving and eating the dish.
Ingredients
For Marinated Pork:
- 200 g thinly sliced pork loin or pork tenderloin
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- 1/2 tsp sugar
- 1/2 tsp cornstarch
- 1/4 tsp white Pepper
For the Gravy Sauce:
- 2 cups chicken or vegetable broth
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce (adjust to taste)
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1 tbsp cornstarch mixed with 2 tablespoons water (cornstarch slurry)
For the Noodles:
- 200 g wide rice noodles, fresh or rehydrated
- 2 tbsp dark soy sauce
For the Vegetables:
- 1 cup Chinese broccoli (Gai Lan) or regular broccoli cut into bite-sized pieces Optional: cabbage, carrot or baby corn
For Cooking:
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
Instructions
Marinate the Pork:
- In a bowl, combine the thinly sliced pork with light soy sauce, oyster sauce, sugar, cornstarch, and white pepper. Mix well and let it marinate for at least 15-20 minutes.
Prepare the Gravy Sauce:
- In another bowl, mix the chicken or vegetable broth, oyster sauce, soy sauce, fish sauce, sugar, and white pepper.
- To thicken the sauce, make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Set aside.
Cook the Rice Noodles:
- If using dried rice noodles, follow the package instructions to rehydrate them. Drain and set aside.
- In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the rehydrated rice noodles and stir-fry for a few minutes.
- Pour the dark soy sauce over the noodles and continue to stir-fry until the noodles are evenly coated and have a nice brown color. Remove the noodles from the pan and set them aside.
Cook the Vegetables:
- In the same pan, add a bit more oil if needed. Stir-fry the Chinese broccoli (or regular broccoli or other choices of vegetable) for about 2-3 minutes until they become bright green and slightly tender. Remove them from the pan and set aside.
Cook the Marinated Pork:
- In the same pan, add a bit more oil if needed. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
- Add the marinated pork slices and stir-fry for 2-3 minutes or until they are cooked through. Remove the cooked pork from the pan and set aside.
Assemble Rad Na:
- Return the wok or skillet to the heat and pour in the gravy sauce mixture. Bring it to a simmer.
- Stir the cornstarch slurry to recombine it, then pour it into the simmering sauce. Stir continuously
- Continue to cook and stir for about 2-3 minutes until the sauce thickens to your desired consistency.
- To assemble, place the stir-fried noodles on a plate, top with the cooked pork and Chinese broccoli, and then pour the thickened gravy sauce over the top.
Serve:
- Transfer the Rad Na to a serving plate and enjoy your authentic Thai rice noodle dish with a thickened sauce and stir-fried noodles!
Notes
- Noodle Cooking: When cooking the rice noodles, whether fresh or rehydrated, it's essential not to overcook them. Stir-fry them just until they are heated through and coated with the dark soy sauce. Overcooking can make the noodles mushy.
- Thickening the Sauce: Achieving the right thickness for the gravy is key to this dish. If you want a thicker sauce, you can adjust the amount of cornstarch in the cornstarch slurry to your preference. Be careful not to add too much at once; you can always add more if needed.
- Customization: Rad Na is versatile, and you can customize it to your liking. You can use different proteins like chicken, beef, or tofu instead of pork. You can also add other vegetables like bell peppers, mushrooms, or baby corn for variety.
- Preparation Order: It's a good practice to prepare all your ingredients, including the marinated pork, sauce, noodles, and vegetables, before you start cooking. This ensures that you can quickly stir-fry and assemble the dish when needed, as stir-frying happens quickly.
- Fish Sauce Adjustments: Fish sauce can vary in saltiness among brands, so taste the sauce before adding it to the dish. Adjust the amount of fish sauce and sugar to achieve the perfect balance of saltiness and sweetness according to your taste.
- Garnish: For added flavor and presentation, garnish your Rad Na with freshly chopped cilantro, sliced green onions, or a squeeze of lime juice before serving.