Thai Stir Fry With Gravy Rad Na Recipe

I absolutely love this recipe because it’s my go-to comfort dish that puts me in a cozy food coma with its rich, savory flavors and perfect balance of texture. Plus, it’s super easy to customize with your favorite protein, making it both delicious and flexible enough for weeknight dinners or sharing with friends.

There is something really comforting about Rad Na, a basic Thai stir fry with gravy that hugs wide flat rice noodles in a delicious embrace. It is a good vehicle for any kind of protein, but I especially like it with 200 grams of sliced chicken breast.

This delivers a lean punch of protein that holds up nicely against the noodle. For the green element, I like Chinese broccoli, with its strong structural integrity and a flavor that goes really well with the dish’s sauce.

And what sauce it is! At base level, it is made from soy sauce, oyster sauce, and a few other goodies.

Ingredients

– Broad Rice Noodles: Energy-rich supplies of carbohydrates; the traditional base for stir-fried dishes.

– Chicken Breast: Contains a lot of protein and not much fat; helps construct and mend tissues.

– Gai Lan (Chinese Broccoli): Supplies fiber and vitamins A, C, and K; fundamental for the health of bones and the immune system.

– Soy Sauce: Contributes umami and saltiness; harbors flavor-enhancing amino acids.

– Oyster Sauce: Sweet and savory with depth; boosts intake of minerals, especially iron.

– Garlic: Possesses antibacterial properties, promotes heart health, and takes taste and savor to the next level.

– White Pepper: Delicately spicy and aromatic; supports digestion and enhances flavors.

Ingredient Quantities

• 300 grams of wide flat rice noodles
• 200 grams of chicken breast, sliced (or pork/seafood as preferred)
• 2 tablespoons of vegetable oil
• 1 tablespoon of soy sauce
• 1 tablespoon of oyster sauce
• 1 tablespoon of dark soy sauce
• 2 cloves of garlic, minced
• 2 cups of Chinese broccoli (gai lan), cut into bite-sized pieces
• 1 tablespoon of cornstarch
• 2 cups of chicken broth (or water)
• 1 teaspoon of sugar
• 1 tablespoon of fish sauce
• 1/2 teaspoon of white pepper

Instructions

1. Start with the rice noodles. Boil them according to the package’s directions until they are tender. Drain them and put them aside.

2. In a large wok or pan, medium-high heat 1 tablespoon of vegetable oil. Add the sliced chicken breast (or your choice of protein) and stir-fry until cooked through. Remove from pan; set aside.

3. Add the other tablespoon of vegetable oil to the pan. Then, add the minced garlic and stir-fry until you can smell it, which should take about 30 seconds.

4. Place the Chinese broccoli in the pan, and stir-fry 2-3 minutes until it is tender but still has a lot of crunch.

5. Mix together the chicken broth and the cornstarch in a separate bowl to make a slurry. Use 2 tablespoons of the chicken broth and 2 tablespoons of cornstarch for the slurry.

6. Into the pan with the vegetables, pour the leftover chicken broth. Add the following ingredients: soy sauce, oyster sauce, dark soy sauce, sugar, and fish sauce. Stir well to combine.

7. Stir in the cornstarch slurry very slowly; the gravy will thicken. Give it a couple of minutes to blend and heat all the way through.

8. Return the cooked chicken to the pan and thoroughly combine it with the sauce and the vegetables.

9. Transfer the rice noodles, now cooked, onto a large serving dish or onto individual plates.

10. The chicken and gravy mixture needs to be poured over the noodles, followed by a generous sprinkle of white pepper, and then serve it up immediately while it’s still hot. Nothing like enjoying an authentic Thai Rad Na to really hit the spot!

Equipment Needed

1. Large pot
2. Large wok or pan
3. Slotted spoon or tongs
4. Colander
5. Knife
6. Cutting board
7. Small bowl
8. Measuring spoons
9. Measuring cups
10. Serving dish or individual plates

FAQ

• What type of noodles should I use for Rad Na?Employ wide, flat rice noodles, which are traditional in this dish. They are perfect for absorbing the umami-laden sauce.
• Can I substitute the chicken in the recipe?Certainly, chicken can be swapped with pork, beef, or seafood, leaning instead on any of those elements in the dish, if that is your wish.
• Can I make the dish spicy?Rad Na usually has a mild flavor, but you can add sliced fresh chili or chili sauce if you want it to be spicier.
• Is it necessary to use Chinese broccoli?While traditional Chinese broccoli is preferred, you may use similar greens in its place—broccolini or even standard broccoli—to approximate the texture and flavor profile of the classic dish.
• How can I thicken the gravy further?Elevate the amount of cornstarch to 2 tablespoons combined with water, and slowly mix it in until the wished-for thickness is attained.
• Can the dish be made vegetarian?Absolutely. Substitute tofu for the chicken. Use vegetable stock instead of chicken broth and skip the fish sauce entirely.
• What is a good side dish to serve with Rad Na?On its own, this dish is satisfying. But a salad of any type, especially a Thai one, or fresh spring rolls is a wonderful complement.

Substitutions and Variations

Tofu, beef, shrimp, or your preferred protein can be used as a substitute for chicken breast.
When it comes to vegetable oil, you can use canola oil or sunflower oil as substitutes.
For soy sauce: Use tamari or coconut aminos as a gluten-free substitute.
Use either hoisin sauce or mushroom sauce for oyster sauce.
Good substitutes for gai lan (Chinese broccoli) include broccoli rabe and regular broccoli.

Pro Tips

1. Noodle Preparation To prevent the wide flat rice noodles from sticking together after boiling, you can toss them with a little bit of oil once drained. This will keep them separate and easier to handle when you add them to the dish.

2. Protein Marinade For extra flavor, marinate the chicken slices (or your choice of protein) with a small amount of soy sauce and cornstarch for about 10-15 minutes before cooking. This will help tenderize the meat and add depth to the flavor.

3. Wok Temperature Ensure your wok or pan is very hot before adding the oil and ingredients. A hot pan helps to quickly sear the chicken and vegetables, locking in flavor and maintaining the crispness of the Chinese broccoli.

4. Balancing Flavor Taste the sauce before combining with the noodles to check the balance of saltiness, sweetness, and umami. Adjust by adding a little more sugar or fish sauce as needed to suit your preference.

5. Serving Suggestion Garnish with fresh herbs like cilantro or Thai basil, and offer lime wedges on the side. This can enhance the overall freshness and complexity of the dish.