Rad Na
Rad Na is a beloved Thai-Chinese noodle dish. My easy and authentic Rad Na recipe combines soft, flat rice noodles with crisp vegetables, succulent chicken, and juicy shrimp, all bathed in a flavorful sauce. It’s a must-try dish!
Nutrition Facts
Ingredients
Instructions
Loosen the flat rice noodles with your hands and set them aside.
Prepare the Cornstarch Slurry by mixing cornstarch with water. Stir until well combined and set aside.
Heat a wok with 1 tablespoon of oil. Once the oil is hot, add the rice noodles and give them a few quick stirs before adding the sweet soy sauce. Use a spatula to stir the noodles vigorously, ensuring the sauce is evenly distributed. Stir-fry for about 3-5 minutes, or until the noodles start to clump together and are slightly browned. Set them aside.
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Continue Reading at Rasamalaysia →Chef's Notes
The flat rice noodles used in Rad Na are wider than standard noodles. I usually buy fresh rice noodle sheets and cut them into about 1 1/2-inch wide strips, peeling them off sheet by sheet before cooking. Alternatively, you can purchase pre-cut flat rice noodles.
Use Fresh Ingredients: Opt for fresh flat rice noodles, vegetables, chicken and shrimp. Even though you can make this dish with dried rice noodles, fresh noodles make it so much more vibrant and delicious, just like how it’s made in Thailand.
Taste as You Go: When making the sauce, continuously taste the gravy as it cooks to adjust seasoning and flavors. This helps you achieve the perfect balance and avoid over-seasoning.
Prep in Advance: Prepare and measure all your ingredients before you start cooking. This ensures you have everything you need and helps prevent last-minute scrambling.
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Reviews from the Original Source
Im drooling looking at these pics. Is there a substitute for the bean paste? I have all the other ingredients right now but that.
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