Rad Na | Thai Rice Noodles with Pork Gravy

Thai rad na - a pot of pork gravy with rice noodles on a marble surface

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Rad Na | Thai Rice Noodles with Pork Gravy

Rad Na is one of the most satisfying Thai street food dishes with charred rice noodles, silky gravy, lots of vegetables and tender pork. This dish has everything you need and it's one your whole family could enjoy!

Prep Time20

Cook Time20

Servings: servings

Calories: 1007kcal

Author: Nart

Equipment

Ingredients

For The Tender Pork

8.8 ounces pork cut into pieces
¼ teaspoon salt
1 teaspoon ground pepper
5 cloves garlic pounded
1 egg

For The Charred Noodles

18 ounces rice noodles sen yai (เส้นใหญ่)
1 ½ tablespoons sweet soy sauce

For The Gravy

3 cups water
3.5 ounces carrots cut into pieces
4 ounces baby corn chopped
3 tablespoons corn starch
2 tablespoons water
2 tablespoons fermented soybean paste
1 ½ tablespoons fish sauce
½ teaspoon sugar
5.5 ounces collard greens chopped

US Customary - Metric

Instructions

Marinate the pork by adding salt, ground pepper, pounded garlic, and egg to it.
Mix everything together with your hand and massage for a few minutes before setting aside.
Set your wok over medium heat. Add the fresh rice noodles to it and follow with the sweet soy sauce.
Stir the noodles with a spatula until they are all evenly brown. Set the noodles aside.
Boil the water in the saucepan. Once it's boiling, add the marinated pork to it and use a spoon to break the pork so that it doesn't clump.
Add the carrots to the pan.
Close the lid and let the pork and carrots cook.
Once the the pan is boiling add the baby corn to it.
Mix the corn starch with water over the pan.
Slowly pour the corn starch and water mixture into the pan and use the spoon to stir at the same time.
Add the fermented soybean paste, fish sauce, and sugar and stir.
Add the collard greens and stir until wilted. Then, remove the gravy from heat to serve with the noodles.

Video

Notes

You want to mix the corn starch with a little bit of water before adding it to the pan and stir. This helps prevent clumps in your gravy.
If using dry noodles, you will need to add some oil to the wok when charring them so they don't stick to each other. Fresh noodles come coated in oil so I didn't put oil in the ingredients.

Nutrition