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Rad Na

A comforting dish of wide rice noodles bathed in savory pork gravy, perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pork Marinade
  • 8.8 ounces pork, cut into pieces Opt for pork tenderloin for tenderness.
  • 1/4 teaspoon salt Use sea salt for a more balanced flavor.
  • 1 teaspoon ground pepper Freshly cracked pepper elevates the flavor.
  • 5 cloves garlic, pounded Who doesn’t love that garlicky aroma?
  • 1 egg egg Medium or large helps the pork stay tender.
For the Noodles and Gravy
  • 18 ounces rice noodles (sen yai) Try to get fresh ones if possible.
  • 1.5 tablespoons sweet soy sauce Brand recommendation: Kecap Manis for authentic sweetness.
  • 3 cups water For boiling the noodles.
  • 3.5 ounces carrots, cut into pieces Baby carrots work nicely too.
  • 4 ounces baby corn, chopped These add a delightful crunch.
  • 3 tablespoons corn starch For thickening the gravy.
  • 2 tablespoons water To mix with cornstarch.
  • 2 tablespoons fermented soybean paste Look for brands like Lee Kum Kee.
  • 1.5 tablespoons fish sauce A must for that umami kick.
  • 1/2 teaspoon sugar Balances the flavors; dark sugar works too!
  • 5.5 ounces collard greens, chopped Or any leafy greens you have on hand.

Method
 

Preparation
  1. In a medium bowl, add the cut pork, salt, ground pepper, pounded garlic, and egg. Mix well and set aside for about 15 minutes.
  2. Heat your wok over medium heat. Add the fresh rice noodles and drizzle in the sweet soy sauce, stirring continuously until they’re evenly coated and start to brown, about 3-4 minutes. Set aside.
Cooking
  1. In a saucepan, bring 3 cups of water to a boil and gently add the marinated pork, using a spoon to break it apart.
  2. Toss in the carrot pieces and simmer for about 6-8 minutes until the pork is tender.
  3. Add the chopped baby corn for an added crunch.
  4. In a bowl, mix corn starch with the 2 tablespoons of water until smooth, then gradually pour into the pan while stirring to avoid lumps.
  5. Stir in fermented soybean paste, fish sauce, and sugar. Mix until well combined.
  6. Finally, fold in collard greens, stirring until they wilt, about 2-3 minutes. Remove from heat.
  7. Serve the savory gravy over the noodles or serve the noodles on the side.

Notes

Make sure to taste the gravy to adjust seasonings. Store leftovers in the fridge for up to 2 days.