Noodle dish popular in Thailand and China. With rice noodles, vegetables, chicken, and shrimp, you can make an authentic Rad Na dish.
I’ve recently been tempted by the rad na in my friend’s area. To satisfy my cravings, I had to go out and buy some rad na. Unfortunately, in Orange County, I have yet to discover a single Thai restaurant worth visiting, and as a result, I’ve given up on trying to eat Thai food there because, quite frankly, I can make it better at home.
So, I whipped up a batch of rad na. To make sure I was eating real rad na, I even created my own pickled green chiles (recipe coming soon). A Thai-Chinese noodle dish known as Rad Na Kuay Tiew is called Rad Na. This cuisine, which originated in China, may be found all around Asia.
Known as Char Hor Fun or Wat Tan Hor in Malaysia, Lad Na in Laos, and I’m sure there’s a version in Vietnam, Cambodia, and elsewhere in Southeast Asia, this noodle meal is a popular one. Fried rice noodles in a savory sauce with shrimp, pork, and veggies are always delicious and gratifying, no matter where they come from.
The rad na can be cooked with or without the preserved bean sauce (taucheo). When it comes to Char Hor Fun or Wat Tan Hor, I favor the former.
The earthy flavor of the preserved bean sauce helps counteract the sweetness of the sauce. Rad Na is one of my favorites, and I had to prepare a second dish a few days after my first attempt since it was so delicious!
There are just 176 calories in one serving of this meal.
- 56 g of chicken
- 56 g of Chinese gailan or kailan
- 6 to 8 medium-sized shelled and deveined shrimp
- 6-10 slices of fish cake
- 1 pack of fresh wide rice noodles
- 2 finely minced garlics
- 1 teaspoon of oil
- 1/2 tablespoon of sweet soy sauce
- 2 dashes of white pepper
- 2 teaspoons of oil
- 2 teaspoons of preserved bean sauce or taucheo
- 2 teaspoons of oyster sauce
- 2 teaspoons of Kecap Manis or sweet soy sauce
- 2 teaspoons of fish sauce
- 1 1/2 cup of water
- 1/2 teaspoon of sugar
- 1 tablespoon of corn starch
- Using a wok, add 1 teaspoon of oil to the pan. Toss in the rice noodles and sweet soy sauce right after the oil has warmed up in a pan. In order to uniformly distribute the sweet soy sauce, use a spatula to mix the noodles vigorously. The noodles should be clumpy and somewhat burnt after 3 to 5 minutes of stirring. Toss and put on the shelf.
- When the work is hot, add 2 teaspoons of oil and stir. Before adding the shrimp, fish cake, and chicken, brown the garlic in a small amount of oil until fragrant.
- Before adding the preserved bean sauce, stir-fry the ingredients several times until they are halfway done. Continue stirring for a few more seconds before adding the remaining ingredients, including the water, spices, and veggies. Boil the sauce, then add the corn starch water to thicken it. Turn off the heat as soon as the sauce reaches a thick, sticky consistency.
- Once you’ve placed some of the noodles on top, pour some of the sauce over them. Assemble the meat and seafood in equal portions. Before serving, sprinkle on a little white pepper powder and a few slices of pickled green chilies.
Noodles in rad na are thicker than the ones used in other dishes. Cutting fresh rice noodles into 1 1/2-inch wide strips is the most common method I use. Before cooking, remove them one sheet at a time.