Rad Na

Name: Rad Na
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 400 g fresh rice noodles; 200 g pork; 200 g Chinese broccoli; gravy to nap; 2 tbsp soy sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Rad Na is a beloved street food classic that finds its roots in Thai-Chinese cuisine, frequently enjoyed in bustling noodle shops. It's a dish prepared and eaten throughout the day, seamlessly transitioning from a quick lunch option to a comforting dinner. This version captures the essence of home cooking, with adjustments made by hand and instinct, just as a Thai family would.

The dish is a harmonious blend of tender pork, fresh rice noodles, and crisp Chinese broccoli, all enveloped in a silky soy sauce gravy. Its texture is both comforting and luxurious, with a savory depth that invites you to savor each bite. Generosity with salt and fat is key, making every mouthful rich and satisfying.

Ingredients

400 gfresh rice noodles
200 gpork
200 gChinese broccoli
gravyto nap
2 tbspsoy sauce
to tastefine sea salt

Method

Begin by slicing the 200 g of pork into thin, bite-sized pieces. Season the pork with a generous pinch of fine sea salt and 2 tablespoons of soy sauce, ensuring each piece is well-coated. This will enhance the flavor and tenderize the meat as it cooks.
Heat a large wok or non-stick pan over high heat and add a tablespoon of oil. Once the oil shimmers, add the seasoned pork in a single layer. Allow the pork to brown undisturbed for about a minute until it develops a deep, golden color on one side. Stir occasionally until all sides are browned.
Reduce the heat to medium and add a splash of water to the pan to deglaze, scraping up any browned bits from the bottom. Cover the pan with a lid and let the pork braise gently for about 5 minutes until tender and cooked through. The pork should be juicy and easy to cut with a fork.
While the pork is braising, prepare the 200 g of Chinese broccoli by washing it thoroughly and cutting it into 2-inch pieces. Separate the stems from the leaves as the stems will take longer to cook.
Once the pork is tender, add the Chinese broccoli stems to the pan first, stirring them into the pork and cooking for about 2 minutes until they begin to soften. Then, add the leaves and cook for an additional minute until they are bright green and tender.
Push the pork and broccoli to one side of the pan and add the 400 g of fresh rice noodles. Pour the prepared gravy over the noodles and gently toss everything together until the noodles are heated through and well-coated with the sauce. The noodles should be soft and slightly chewy.
Taste the dish and adjust the seasoning with additional soy sauce or fine sea salt if needed. Serve the Rad Na immediately, ensuring each serving has a good balance of noodles, pork, and broccoli. Enjoy it hot, as the flavors are most vibrant when freshly cooked.