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Noodles in Thick Gravy | Rad Na | ราดหน้า

Over the years, I’ve picked up a smattering of Thai words and phrases from the boyfriend.  Not surprisingly, most of my vocabulary revolves around food.  

When I made rad na today, I was a little confused because I actually recognized “na” as meaning “face” in Thai — one of the few non-food-related words that I know.  It’s not uncommon for the Thai language to confuse me, so I initially didn’t think much of it, but the boyfriend later confirmed that I was right and explained that “rad” means “to pour”.  Put together then, rad na means “to pour over the face” referring to pouring sauce over the face or top of noodles.  

In English, rad na generally gets translated to “noodles in thick gravy” or something similar.  I think it’s really a shame because both names, in Thai and English, don’t do justice to this unassuming, yet delicious plate of noodles.

 

Noodles in Thick Gravy | Rad Na | ราดหน้า

Makes 3-4 servings

Noodles in Thick Gravy | Rad Na | ราดหน้า

Ingredients

  • 16 ounces fresh wide rice noodles
  • 2 Tablespoons thick dark soy sauce
  • 1 chicken breast, sliced thinly
  • 2 cups gai lan, chopped coarsely
  • 4 cloves garlic, chopped finely
  • 1 teaspoon soybean paste
  • 1 cup chicken broth
  • 1.5 cups water
  • 1 Tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon ground white pepper
  • 3 Tablespoons tapioca flour

Instructions

  1. Marinate the chicken breast in 1 tablespoon tapioca flour and 1 tablespoon water.
  2. While the chicken is marinating, saute the garlic on medium heat until golden brown. Then add the soybean paste and saute for 1-2 more minutes. Add the marinated chicken and cook until it's halfway done.
  3. Turn the heat up to high and add 1 cup water and 1 cup chicken broth. Let the mixture boil while you add oyster sauce, sugar, and white pepper. Adjust these seasonings to your tastes, adding fish sauce if needed for additional saltiness.
  4. Add the gai lan. Then mix 2 tablespoons tapioca flour with 1/2 cup water and slowly add this mixture to the pot, stirring as you add. The final sauce should be fairly thick and somewhat sticky. Once it's done, take off heat and keep warm while you prepare the noodles.
  5. Separate the wide rice noodles from each other, dipping in simmering water for a few seconds if needed. Then saute quickly in a pan over high heat with a little canola oil and 2 tablespoons thick dark soy sauce until they are slightly charred.
  6. Pour the sauce on top of the noodles and enjoy!

Recipe modified from ImportFood.com

19 comments… add one
  • Khurram Jivani August 28, 2015, 11:36 am

    Rachel, my wife used this recipe tonight and served it to me. She insists that she followed the recipe to the tee and that this is what Radna Kai tastes like. I have ordered Radna before at restaurants.

    I DON’T THINK SO.

  • swap June 19, 2014, 11:16 am

    Hey Rachel,
    Love your photos and recipes, keep them coming. For Rad Na what substitute would you recommend if I can’t get my hands on Gai Lan.
    Thanks,
    Swap

    • Rachel June 19, 2014, 2:28 pm

      Hi Swap, you could try substituting regular broccoli, although the taste won’t be quite the same. Best of luck!

  • leigh February 17, 2013, 9:50 pm

    Hi,

    Where do you find the fresh wide noodles?

    Love your site.

    Thanks.
    Leigh Anne

    • Rachel February 18, 2013, 4:37 am

      Hi Leigh Anne,
      I find mine at Ranch 99. I would bet many large Asian markets would carry them, but this probably depends on where you are.
      Good luck!
      Rachel

  • Valerie January 29, 2013, 8:51 pm

    Hey! I’ve been looking for yellow bean sauce, and I’ve only found soy bean sauce (with soy beans in it) that looks like it….is that the correct one?

    It looked like this (sorry tiny image): http://67-20-109-184.bluehost.com/dry-goods/yellow-soybean-sauce-sml.gif

    • Rachel January 30, 2013, 4:47 am

      Updated (12/28/13): Valerie, I use this soybean paste: http://amzn.to/1jupYYP. I’ve also made Rad Na without this paste and it’s been good :)

  • Rachel January 2, 2012, 6:47 am

    Hi Natty, thanks for taking the time to comment! Your explanation is really helpful and makes a lot of sense. I clearly have a long ways to go before I understand the Thai language, so every lesson helps! I’ve changed the title to Rad Na :)

  • Natty Netsuwan January 1, 2012, 10:57 am

    Hi Rachel,
    I’ve been enjoying your website. Thanks for cooking Thai food!
    The word ราดหน้า should be ‘rad na’, not ‘lad na’ because ราด means to pour on top. However, ‘lad’ or ลาด means to cover in something ie. asphalt road is ถนนลาดยาง. ลาด also means slope. In this dish, the noodles are cooked separately,the sauce is poured on top. Thus, the term rad na!
    Thanks,
    Natty

  • Rachel October 31, 2011, 7:41 am

    Thanks, Lilbrisbane!

  • lilbrisbane October 28, 2011, 12:48 am

    Hi Rachel, I discovered your website while searching for a Lad Na recipe and your picture looks exactly like how my mum used to make it! I’m Thai and admittedly, I’m not the best Thai cook but will definitely be coming back to your website (and my mum) for recipes! Keep up the great work! :)

  • Rachel June 19, 2011, 10:03 pm

    Thanks for the link, Michael. Pad Kee Mao is certainly on my list of things to make!

  • Michael June 17, 2011, 5:12 pm

    I am going to cook your recipe in about an hour! You should add pad kee mow to your blog. The following link is a great recipe. I have cooked it twice and it is as good as the restaurant.
    http://www.google.com/url?sa=t&source=video&cd=2&ved=0CDQQtwIwAQ&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3D9dfE6HLJLDw&rct=j&q=pad%20kee%20mow&tbm=vid&ei=qOv7TYWvGo3AtgfUrq3DDg&usg=AFQjCNGyp01wsUZC5GxXdzsGXQSFI0nJwg

  • souda April 30, 2011, 6:29 am

    down home southern!!!! I’d love!!!

  • Rachel April 26, 2011, 10:27 pm

    Hi Ricky – just wait until I post a recipe for Thai fried chicken – you’ll be impressed! Perhaps my next site will be Down Home Southern Cooking…

  • Rick Mulhern April 25, 2011, 6:07 pm

    Rachel
    Don’t know about Thai food! Think I’ll stick with black-eyed peas, cornbread, quick-fried venison, turnip greens and cabbage! Stuff your Dad and I grew up with on Clear Lake, La.
    Nice site you have! You favor your mother Elaine!

  • souda April 25, 2011, 11:33 am

    love the new pantry page! its so helpful thank you!

  • Rachel April 24, 2011, 9:55 pm

    Hi Souda, the boyfriend was impressed with this recipe, so hopefully you’ll like it too! You can find the brand of thick dark soy sauce on my new pantry page: http://www.rachelcooksthai.com/home/pantry.html

  • Souda April 24, 2011, 4:57 pm

    oh yes!!! I’m so excited!! how did it taste? thick dark soy sauce? which brand?

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