Cross-Cultural · Thailand

Rad Na (ราดหน้า)

Name: Rad Na (ราดหน้า)
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Yield: 4 servings
Ingredients: 12 oz pork shoulder, sliced thin, about 1/8 inch (340g); 1 tbsp soy sauce, for marinade; 1 tbsp oyster sauce, for marinade; 1 tsp toasted sesame oil, for marinade; 2 tbsp tapioca starch, for marinade; 1 large egg white, for marinade; 25 oz fresh wide rice noodles, 700g; 1 tsp black soy sauce, or dark soy; 3 tbsp neutral oil, divided (1 for noodles, 2 for gravy); 6 garlic cloves, chopped; 3 tbsp Thai fermented soybean paste (tao jiew), or low-sodium miso; 3 cups pork or chicken stock, unsalted, homemade preferred; 1 1/2 tbsp soy sauce, for gravy; 1 tbsp Golden Mountain sauce, or Maggi or oyster sauce; 1 1/2 tbsp sugar; 1/2 tsp ground white pepper; 7 oz Chinese broccoli (gai lan), stems sliced on bias, leaves chopped (200g); 1/4 cup tapioca starch, mixed with 1/4 cup water for slurry

Charred wide rice noodles topped with a thick pork and Chinese broccoli gravy seasoned with fermented soybean paste and white pepper

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Rad na means "pour on the face," which is exactly what you do: char wide rice noodles in a hot wok until they stick together slightly and develop dark, toasted edges, then ladle a thick, savory gravy over the top. The gravy breaks the noodles apart, the starch-thickened sauce coats every strand, and the contrast between the slightly chewy, smoky noodles and the rich, silky gravy is what makes this one of Thailand's most beloved comfort foods.

The dish has Chinese origins: no chilies, no lemongrass, no coconut milk, no fish sauce. Instead, fermented soybean paste (tao jiew) provides the savory backbone. Pork shoulder is marinated with egg white and tapioca starch in the Chinese velveting style. The noodles are the part that requires courage. You want them to char. Really char. When the gravy goes on, the charred surfaces soften just enough to eat while keeping their smoky character. Serve with chili vinegar on the side.

At a Glance

Yield

4 servings

Prep

30 minutes

Cook

20 minutes

Total

50 minutes

Difficulty

Medium

Ingredients

4 servings

12 ozpork shoulder, sliced thin, about 1/8 inch (340g)
1 tbspsoy sauce, for marinade
1 tbspoyster sauce, for marinade
1 tsptoasted sesame oil, for marinade
2 tbsptapioca starch, for marinade
1large egg white, for marinade
25 ozfresh wide rice noodles, 700g
1 tspblack soy sauce, or dark soy
3 tbspneutral oil, divided (1 for noodles, 2 for gravy)
6garlic cloves, chopped
3 tbspThai fermented soybean paste (tao jiew), or low-sodium miso
3 cupspork or chicken stock, unsalted, homemade preferred
1 1/2 tbspsoy sauce, for gravy
1 tbspGolden Mountain sauce, or Maggi or oyster sauce
1 1/2 tbspsugar
1/2 tspground white pepper
7 ozChinese broccoli (gai lan), stems sliced on bias, leaves chopped (200g)
1/4 cuptapioca starch, mixed with 1/4 cup water for slurry

Method

1
Marinate pork with soy, oyster sauce, sesame oil, sugar, white pepper, tapioca starch, egg white. At least 20 min.
2
Make chili vinegar: slice Thai chilies, cover with white vinegar, rest 15 min.
3
Char noodles: toss with black soy, then sear in hot wok until dark toasted edges form. Remove.
4
Build gravy: saute garlic + tao jiew, add stock + soy + Golden Mountain + sugar + white pepper + sesame oil. Boil.
5
Add pork, spread out. Add gai lan. Return to boil. Thicken with half the tapioca slurry, add more if needed.
6
Ladle gravy over charred noodles. Serve with chili vinegar.