Thai gravy noodles with pork

Rad na (or Thai gravy noodles) is a traditional Thai noodle dish, similar to Malaysia's wat tan hor and Cantonese hor fun with egg gravy. Similarly to it's Malaysian and Cantonese cousins, it consists of wok-fried rice noodles served with meat and vegetables, then finished with a thick, savoury gravy poured over the top. The name "rad na" roughly translates to "poured over" or "topped", referring to the way the gravy is served over the noodles.

• serves

  4-6

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

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The Cook Up with Adam Liaw

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Ingredients

• 1 kg fresh wide rice noodles
• 1 tsp dark soy sauce
• 4 tbsp vegetable oil
• 4 garlic cloves, roughly chopped
• 2 tbsp fermented soybean paste
• 3 cups (750 ml) water (or stock)
• 1 tbsp chicken stock powder
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp Golden Mountain sauce
• 1 tsp sesame oil
• ¼ tsp sugar
• 1 small bunch gai lan, cut into 5 cm pieces and thick stems halved lengthways
• 1 tbsp cornflour mixed with ½ cup cold water
• Ground white pepper, Thai roasted chilli powder, to serve

For the pork marinade

• 200 g pork shoulder, cut into 4 cm pieces
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• ¼ tsp sugar
• ¼ tsp white pepper
• ½ tsp sesame oil
• 2 tsp cornflour
• 2 eggs

For the prik nam som

• 8 red bird’s eye chillies, thinly sliced
• 100 ml white vinegar
• 1 tsp salt
• 1 tsp sugar (optional)

Cooling time: 1 hour

Instructions

1. To make the prik nam som, bring ½ a cup of water to a simmer in a small saucepan, then remove from the heat. Add the remaining ingredients, stirring to dissolve the salt and sugar, then allow to cool to room temperature for at least 1 hour before using.
2. In a large bowl, combine the meat and marinade ingredients and marinate for at least 30 minutes before using.
3. When ready to cook, gently separate the rice noodles. I like to do this by microwaving them for 2 minutes until they are warm, then gently break apart. Drizzle with the dark soy sauce and rub into the noodles. Heat a large wok or frying pan over high heat and add half the oil. Once hot, add the rice noodles and stir-fry until tender and lightly charred. Remove to a deep serving plate.
4. Return the pan to the heat, then add the remaining oil. Add the garlic and stir-fry until fragrant and lightly browned. Add the bean paste and fry a further 30 seconds, then pour in 750 ml water. Add the chicken stock powder, oyster sauce, soy sauce, Golden Mountain sauce, sesame oil and sugar.
5. Stir in the marinated pork and gai lan and simmer for about 3 minutes until the pork is cooked. Taste and adjust seasoning. The broth should be strongly seasoned, as it will be served over the noodles. Stir as much of the cornflour slurry into the broth as is needed to create a silky sauce. Pour the sauce over the noodles, sprinkle with white pepper, roasted chilli powder and serve with the prik nam som.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.