- 1/2 lb Chinese broccoli
- 2 tablespoons Dark Soy Sauce
- 3/4 lb Fresh Flat Rice Noodles
- 2 cloves garlic
- 2 tablespoons Mushroom Soy Sauce
- 2 tablespoons sugar
- 4 tablespoons tapioca flour
- 6 tablespoons vegetable oil
- 2 1/2 cups water
- 1 tablespoon Yellow Bean Sauce
- 1/4 lbs thinly sliced pork Optional
Tips and Techniques: You can substitute any meats,
tofu or seafood for the pork or omit it altogether. If you
omit it, you won't miss much. If you can't find Chinese
broccoli, try collard greens, broccoli, or kohl rabi.
- Good Rad Nah has really tender pork and part of
the trick for the tenderest pork is coating it in
tapioca flour before cooking it. Coat the pork with 1
tablespoon of tapioca flour.
- Mince garlic. In a bowl, add water to the
rest of flour. This will be the base for sauce. Cut up
the Chinese broccoli into 2 inch-pieces.
- Slice the noodles into 1/2 to 1 inch wide
strips. Break the clumped noodles into strands.
- You can either heat up the noodles in a
non-stick pan or in the microwave. Cooking it in the
microwave loses a little of the texture, but is easier.
- If you Microwave: Put the separated noodles
and 2 tablespoons of dark soy sauce in a microwaveable
bowl and mix well. Then microwave it for 3 minutes or
- Otherwise: Non-stick pan: Heat up 4
tablespoons of oil in a non-stick pan. When the oil is
ready, put in the noodles and stir. Add 2 tablespoons
of dark soy sauce on the noodles. The purpose here is
to heat up the noodles and add some color. Stir again
until all the noodles are broken into pieces. Don't
worry if they are cut into small pieces. Keep stirring
for 5 more minutes. Remove from heat and set the cooked
- Cooking The Meat and Gravy: In a pot or pan
that is big enough to hold all the ingredients, heat up
the rest of the oil. Add minced garlic and pork. Stir
for a minute or so until the pork is getting cook.
- Add the flour water. Stir quickly to keep it
from forming chunks. When cooked, the flour will turn
from white to clear. Add soy sauce, yellow bean sauce
and sugar. Stir. When the sauce is bubbling, it should
have a consistency of thick gravy.
- And if the sauce is not thick enough, add
more flour water. If you like thin sauce, add more
water. When you add water, adjust the sugar, soy sauce.
Remember, Thai food is trial and error, so it is time
to taste. When you are done with tasting, add Chinese
broccoli. Stir quickly and turn the heat off. Don't let
the greens cook for too long, or they will turn brown
and won't be crunchy. Put noodles on plates and top
with the gravy. Sprinkle some ground white or black
pepper. Serve hot.
- In Thailand, Rad Nah is served with sugar,
fish sauce, peppers pickled in white vinegar and ground
chili pepper for your personal taste. The addition of
vinegar with peppers adds a lot of dynamics to the
- You can make your own vinegar with pepper.
Slice any type of green chili pepper that is not hot;
do not use the real little ones. Just pour vinegar over
and let it sit for few minutes or days.