Thai Food

Authentic Thai Rad Na Recipe- Stir Fried Noodles In Gravy

Rad Na is a Thai noodle dish with a usually non-spicy sauce and various additions ranging from seafood to meat and usually some vegetables.

For vegetarian rad na, just use tofu as a protein substitute or just use vegetables.

turns red – Video

You can go to the recipe, but then you’ll miss our tips for making this dish in detailed step-by-step instructions.

Contents

What’s on this page for you?

The Thais have trouble pronouncing their R, which is supposed to be mobile, but in colloquial language the R changes to a sound closer to the L. Westerners copy the sound and thus ask for lad na, rad nar, rad nah, lad nar, lard na and even na na in different ways.

This is wrong, because the Thai spelling of the word starts with the letter R, but who cares? Rad Na and Lad Na and the rest are the same dish.

Rad Na seafood served

IngredientsYou will need.

  • Protein components : Shrimp and squid – you can replace them with another protein of your choice.
  • Wide Rice Noodles
  • Seasons: Soy sauce, oyster sauce, dark soy sauce, Chinese rice wine (or substitute), sesame oil, sugar.
  • Vegetables: Baby corn, sliced mushrooms, sliced baby cabbage (broccoli or other green leafy vegetable), sliced carrots – can be sorted at will.
  • frying oil, i.e. vegetable oil with a high smoke point, etc.
  • For the sauce: Potato broth, chicken broth and water

1. Dark soy sauce, 2. Oil for frying, 3. Oyster sauce, 4. Soy sauce, 5. Wide flat rice noodles, 6. Sugar, 7. Mushrooms, 8. Little Cale, age nine. Carrots, 10. Little corn, 11 years old. Squid, 12. Shrimp

Wheel Na Noodle

This is a famous Thai street dish that many people want to recreate at home. However, when looking for the right noodles, you may encounter problems because in Thailand they are prepared fresh and are not stored for a very long time.

The answer is to make homemade wide rice noodles if you can’t find them. Masquerade pasta is quick and easy to make and tastes delicious. These are the same wide, flat rice noodles used for Pad See Ew, Pad Kee Mao and some other dishes, but you can choose thinner or thicker noodles to suit your taste.

This is what your flat and wide rice noodles should look like when they are ready.

Fresh rice noodles are needed to make this dish authentic, although cooked dry noodles can also work if you can find wide, flat dry rice noodles of good quality.

In this noodle dish, the wide rice noodles are first fried, which has led some to call this dish pillow (fried) radna, but it should be noted that although there is an element of frying in this dish, it is more of a stew of noodles in a sauce.

Sodium calorie radiation

The calories in Rad Nata come from the noodles, not the meat and vegetables or seafood. The sauce is delicious and full of flavor, so there are some calories in it.

So, if you want to reduce calories, reduce the amount of pasta in the dish to get the biggest reduction.

The table in the figure below has solid data based on this recipe and the quantities we used. If you change the protein or add more vegetables, the numbers will naturally change.

come from As you can see, most of the calories are in the pasta, so cut back a little to reduce most of the calories without losing too much flavor.

How to make an authentic Rad Na – step by step guide with tips

Step 1 – Organise (Prepare)

Most Thai dishes are done pretty quickly, which means you don’t have time to chop the food while it cooks, look for ingredients you forgot, etc. So this is an important step.

Remove the wide, flat rice noodles from the pan and separate them one by one. If you store them in the fridge, let them come to room temperature while you prepare the rest of the ingredients.

Clean the shell of the shrimp and remove all traces of dirt which looks like a black line running from top to bottom across the shrimp’s back.

You can use the toothpick method or cut into the back with a sharp knife to expose and remove the intestinal tract. To clean, rinse the shrimp under running water.

Prepare everything before you start cooking, because you won’t have time once you start.

Prepare the squid by cutting it into small pieces. Hopefully the inedible parts of the eye and mouth have already been removed by the fishmonger, but if not, remove them. Learn how to cook squid here if you haven’t already.

Wash the remaining vegetables and peel or grate the carrots before cutting them into small pieces. The mushrooms should be sliced and the corn quartered lengthwise.

For kale, we don’t need the whole leaf. Fold the leaves together along the stump of the middle leaf and cut diagonally, as shown in our video. If desired, you can replace the kale with Chinese broccoli (gai lan), regular broccoli or bokchoy.

Measure out the remaining ingredients and prepare the serving dish.

Step 2 – By cooking seafood (egg white)

We use seafood in the form of shrimp and squid in this rad na recipe, but you can substitute another protein or even just vegetables if you prefer.

First, we want to partially cook the seafood (or a protein substitute). For seafood, just boil them in water for a minute. Fry the meat in a little oil until it is about 70% cooked on all sides.

Partially cook the seafood and brown the meat, if applicable, before grilling.

This process adds a little color and prevents us from having to cook longer afterwards, which leads to overcooking our vegetables that we want light and crispy. The seafood (or protein substitute) will be ready quickly.

It is important to understand that vegetables in Thai cooking are usually only lightly cooked, some would even say undercooked. That’s a good thing, because more nutrients are retained with light cooking.

Step 3 – Bake the pasta.

Heat a little oil in a wok or large skillet over medium heat and, when hot, add fresh, large, flat rice noodles. Pour a little dark soy sauce over the noodles and stir well to add color.

Wide rice noodles stir-fried with dark soy sauce for extra color and flavor.

The process should be relatively quick, on the order of 1 to 2 minutes. It finishes the noodles and spreads a nice golden color of dark soy sauce through the noodles.

When the pasta is cooked, transfer it to the plate you are going to serve it on. Leave the cooking oil in the pan for the next step.

Step 4 – Lightly cook the vegetables

Just before you start, mix the potato starch (or thickener) with a little cold water and let the broth stir.

I prefer to cook all the vegetables together to get the crunchy texture of the cabbage.

Briefly fry the vegetables before adding the stock.

If you prefer your vegetables a little more cooked, start with the cabbage, which you should cook longer and roast for a few minutes before adding the rest of the vegetables. You can add garlic for a slightly different flavor profile.

Fry all vegetables for a few minutes.

Feel free to change or add vegetables – asparagus and peas are popular choices.

Step 5 – Making and finishing sauce

Then add the broth, bring to a boil and simmer for a minute before adding the previously cooked seafood (or other protein).

Add broth to roasted vegetables and simmer for a few minutes.

Add a little sugar to make the sauce sweeter to your taste, and season with oyster sauce and soy sauce to add salt and umami flavors, a little sesame oil for aroma and flavor, and a few drops of black (dark) soy sauce to give the sauce color.

Adjust the spices to your taste.

When you are satisfied with the spices, add the Chinese rice wine, which adds a slightly acidic touch and diffuses a pleasant aroma. Then stir in the potato starch mixture, stirring little by little.

Use potato starch or other thickener of your choice, the amount added will determine the thickness of the sauce. Here you need to decide if you prefer a thinner or thicker sauce.

Thicken the sauce with potato starch or similar and pour it over the pasta

Add about half the recommended amount and cook for about a minute. If the sauce is not thick enough, add more.

This is a personal preference.

When the sauce has thickened, spread the sauce and vegetables over the prepared rice noodles.

Arrange nicely and serve. with a small garnish, such as. B. a carrot or a few coriander leaves, as a garnish.

Remember that the first part of lunch comes from the eyes, then the nose and finally the mouth!

Seafood recipe rad Na

Rad Na Seafood – Wide Thai Noodles in Sauce

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A video showing the preparation of this recipe is at the top of the page – handy link to the video below the description here.

rad na is a delicious Thai street food that is not spicy. it is cooked quickly and consists of meat or seafood with vegetables and noodles that are quickly fried in a sitr and then simmered in a fragrant sauce. If you want to add chilli to enhance the taste, you can add fresh chilli to the dish or, more commonly, dried chilli flakes along with other spices such as salt, sugar, fish sauce and prik nam som (quick pickled chilli).

OPINION: All internal reception images can be turned on or off using the camera icons next to the Instructions section.

Cooking time 5 minutes

Cooking time 5 minutes

Total time 10 minutes

The main course, a single dish.

Thai cuisine

servings 1 person

Calories 1288 kcal

Basic materials

  • 9 ounces cooked flat and wide rice knots, individually
  • 1 ounce baby corn, cut lengthwise
  • 2 ounces sliced mushrooms, usually straw mushrooms, but you can also use button mushrooms.
  • 2 Unzen junge Grünkohlblätter Form zu reduzieren
  • 1 Unze Möhren, in mundgerechte Scheiben geschnitten
  • 2 tablespoons rice oil or high percentage oil
  • 2 teaspoons random sugar
  • 1 tablespoon oyster sauce
  • 1 tablespoon low-sodium soy sauce is good
  • ½ teaspoon sesame oil
  • 2 teaspoons of dark soy sauce to fry the instant noodles
  • ½ teaspoon dark soy sauce to color the sauce.
  • 1 teaspoon Chinese rice wine flavouring and a slightly acidic clay

For sauce

  • 1 cup of Gemüsebrühe or other chilled fruit juices
  • 1 tablespoon potato starch
  • 3 tablespoons cold water

Seafood

  • 3 ounces shrimp or crab, cut into strips and charred on the tail
  • 3 ounces cal 3 boiled and cut into pieces
  • All set. Peel the shrimp and eat them. Cut the cooked squid into small pieces, cut the carrots into small pieces. Slice the mushrooms. Cut the corn lengthwise into quarters. Shape the cabbage and reduce the green portion of the leaves by folding the leaves along the central spine and slicing diagonally from top to bottom, as shown in the video. Mix the potato starch with the cold water. Measure and adjust the spices.
  • If using seafood, cook for 1 to 2 minutes until browned, drain and set aside. If you use an alternative protein, bake it until about 70% done.
  • Heat the oil over medium heat until hot, then stir in the flat, wide rice noodles. Add dark soy sauce and stir well while frying for color and flavor. Stir for 1-2 minutes and remove the paste, leaving the excess oil in the pan.
  • Let the potato starch stir once more. Add the vegetables to the pot you just cooked the pasta in. After draining the pasta, some oil should remain. If you like the cabbage less crunchy, you can roast the cabbage on its own for a few minutes to soften the stems before adding the other vegetables. After adding, fry together for another 2 minutes.
  • Add the chicken broth and bring to a boil for 3 minutes to further brown the vegetables before adding the seafood or any protein you like. Finally, add the potato starch and water mixture to the simmering sauce to thicken it. Add half first and cook for about a minute to gauge the thickness of the sauces. Adjust it by adding more salt or dilute the salt if it is too thick, according to your taste. There is no set thickness that is right – just how you like it.
  • When the sauce has reached the desired consistency, pour the vegetables and sauce over the pasta and serve. Take your time arranging the greens and other vegetables to look nice, and garnish with cilantro or other leafy herbs if desired.

You can replace the seafood with another protein of your choice to be part of the preparation, as described on the recipe card in the post above, to develop color and reduce the cooking time in the sauce step.
You can use fresh flat wide noodles, find dry noodles and follow the cooking instructions, or make your own fresh noodles, which is easy.
If you substitute the noodles, you get a slightly different dish, with a different texture and flavor. Sometimes egg noodles and Pad Thai noodles are used.

Calories: 1288kcalCarbohydrates: 268g Protein: 48gFat: 33gSaturated fat: 7gCholesterol: 412mgSodium: 3445mgPotassium: 1083mgFiber: 8gSugar: 23gVitamin A: 10975IUV Vitamin C: 81mgCalcium: 300mgIron: 7mg

Are you planning to make this recipe?
It would be great if you could take a picture of your finished creation and share it on Instagram. Tag me # – I love seeing your ideas!

I am a Thai mother and I love to cook for my children. Over the years, I have adapted family recipes and borrowed recipes from friends to make them even more delicious. I publish my authentic Thai recipes here for the world to enjoy. Whenever I have the opportunity to travel, I publish information to help others visit Thailand.

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