Look for it at your Asian or Thai specialty grocery store. It’s a salty sauce that adds a savory umami flavor to the gravy. There are Chinese and Thai versions, and it’s called ‘ tao jiew‘ in Thai. Yellow Bean Sauce: This is a yellow Asian fermented soybean sauce/paste.I use a Thai one, but an Indonesian one like kecap manis will work too. Sweet Dark Soy Sauce: This is the thick and viscous type.However, you may need to adjust the seasonings depending on how salty the broth is. You’re welcome to use a homemade chicken broth. If using low sodium chicken broth, you may need to increase the amount of fish sauce and soy sauce. Chicken Broth: I used an Asian style clear chicken broth which is not low sodium.Sliced mushrooms or carrots would also be a great addition. The baby corn is optional, but I like its sweet nutty flavor. You’re welcome to use any other Asian greens such as bok choy, choy sum, or even just regular broccoli. Veggies: I used Chinese broccoli (kailan) and baby corn.You can purchase them pre-cut, or as noodle sheets from which you can cut your own noodle strands from. Fresh Flat Wide Rice Noodles: Try to find these at an Asian grocery store or fresh noodles shop if there is one where you’re located.Some other good choices are rice bran oil and vegetable oil. Oil: I use canola oil, but any cooking oil with a high smoke point and neutral flavor is fine.Deseed them to make the dish milder, or omit completely if you prefer to make this dish not spicy at all. Feel free to adjust the amount of chilies you use depending on your heat level preference. Fresh chilies: Bird’s Eye or any small hot chilies will taste great.I’ve cut them into bite-sized pieces, and marinated with oyster sauce, sesame oil, and ground white pepper. Chicken Marinade: I used boneless and skinless chicken thighs, but boneless and skinless chicken breasts will work too.If you love Thai fresh flat wide rice noodle dishes like Pad Kee Mao and Pad Se Eww, you’re going to want to try this tasty, yet very humble dish! Ingredients It’s absolutely sublime when served with the charred fresh rice noodles. The gravy is thickened with a corn starch slurry and becomes wonderfully glossy and thick.Charring them first also gives this dish a smoky “wok hei” (wok breath) flavor. The chewy, charred fresh flat wide rice noodles are incredibly delicious and have a lovely texture.It’s quick and easy to whip up on any given weeknight.Smashing the garlic and chilies in a mortar and pestle helps to release their oils, and makes this dish very flavorful.The flavors are super simple yet tasty – spicy, peppery, salty, and slightly sweet.

I prefer to go the nontraditional route and jazz up my version of this dish with plenty of chilies and garlic so that the condiments can be optional. Rad Na is typically a bland dish, and it’s supposed to be “fixed” with the condiments you serve with it. Then whip up a peppery and glossy gravy with chicken and veggies, and pour it on top of the noodles.First char some fresh flat wide rice noodles with a bit of sweet dark soy sauce (for color) in a wok and transfer them to a plate.There are two main steps to making this dish: It’s very popular with the lunchtime crowd in Thailand, but I personally adore making it for a quick and easy weeknight dinner. It’s made with chicken ( gai), pork, beef, or seafood, but you can also make it with tofu. There are regional variations all around Asia for this dish – Lad Na in Laos and Char Hor Fun in Malaysia to name just a few. Rad Na (also known as Rat Na) is a Thai-Chinese rice noodles dish with gravy. You guys, this Rad Na Gai is the perfect comforting and warming meal! 😍 What is Rad Na? Beautiful charred noodles, drenched in a wonderful peppery gravy with chicken and veggies.

Siam rad na