Radna Recipe

0 Rating

About Radna Recipe:

Chewy, tender fresh rice noodles drenched in a tasty gravy and tender pork, Rad Na is one of the most popular lunch items in Thailand which can be prepared quickly with some easy ingredients like corstarch, pork, broccoli, noodles, sesame oil, white pepper, garlic, chilli, coniments and some delecios sauces.

... Read More
  • 50 mins
  • 21 Ingredients
Adjust Servings :

Ingredients for Radna Recipe

  • 1 pound fresh wide rice noodles or very thin rice noodles
  • 1 teaspoon 2 black soy sauce
  • 2 3 stalks Chinese broccoli
  • As required Marinated Pork
  • 200 gram pork, sliced into bite sized pieces, about 0.125 inch thick
  • 2 tablespoon tapioca starch or cornstarch
  • 2 teaspoon soy sauce
  • 2 teaspoon oyster sauce
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon sesame oil
  • 1 tablespoon egg white around 2
  • 2 tablespoon chopped garlic
  • 2 tablespoon tao jiew fermented soybean paste
  • 2 cup chicken or pork stock, unsalted, preferably homemade
  • 1 tablespoon soy sauce
  • 1/2 tablespoon Golden Mountain sauce
  • 2.50 teaspoon sugar
  • 1 tablespoon 2 tapioca starch or cornstarch
  • As required Condiments
  • flakes Chili
  • As required Prik Nam som
  • 27g Fat(4.73%)
  • 76g Protein(13.55%)
  • 443g Carbs(79.03%)
  • 13g Fiber(2.30%)
  • Other(0.39%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Radna Recipe


Mix the pork with all the marinade ingredients, and let sit for at least 30 minutes or one day in advance.


Heat a large work or a sauté pan with enough oil to coat the bottom over high heat.


When the pan is very hot, add the noodles and the black soy sauce to the pan and toss the noodles quickly to coat in the sauce. The goal is to get some browning on the noodles so you can let them sit and char a bit without stirring.


In a wok or a large saucepan over medium heat, add about 2 tbsp vegetable oil, chopped garlic, and fermented soybean paste. Saute until the garlic starts to turn golden brown.

step 7


Add the stock, soy sauce, golden mountain sauce, sugar, and white pepper; bring to a full boil. While waiting for the sauce to boil, dissolve tapioca starch or cornstarch in about 3 tbsp of water to make a slurry and set aside.

step 9


Once the sauce reaches a full boil, add the pork and spread the pieces out quickly and add Chinese broccoli along with half of the corn starch slurry.