Rad Na with wide rice noodles

Rad Na is all about the contrast between wide, slightly fried rice noodles and a glossy, smooth sauce that envelops everything like a silken duvet. The sauce is mild and slightly sweet, thickened with cornstarch so it clings to the noodles without becoming heavy like a stew. This makes the dish perfect for busy weeknights and for guests who don't like spicy food. You decide whether to fill it with chicken, shrimp, or tofu, and each guest can adjust the taste with chili in rice vinegar at the table.

• Cuisine: Thai
• Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Instructions

1. Prepare the wide rice noodles according to package instructions, and drain them thoroughly in a colander.
2. Quickly fry the noodles in a scorching hot pan with a little dark soy sauce until they get some color and a slightly fried flavor, then set them aside.
3. Sauté garlic in oil in a wok, then add the chicken until cooked through.
4. Add broccoli and gai lan and stir-fry for a moment so they retain a fresh crunch.
5. Pour in the broth along with oyster sauce, light soy sauce, and a little sugar, and bring to a boil.
6. Mix the cornstarch with cold water and gradually thicken the sauce until it becomes glossy and slightly thick.
7. Pour the hot sauce over the fried noodles on the plate.
8. Serve with chili in rice vinegar, extra soy sauce, and sugar on the side, allowing each guest to season to taste.

Tips

• The sauce should be glossy and just thick enough to cling to the noodles, so add the thickener gradually until you achieve the right consistency.
• Fry the noodles over high heat and give them plenty of space in the pan so they get a wok flavor instead of steaming.
• If you want it vegetarian, use firm tofu, vegetable broth, and vegetarian oyster sauce, and replace any fish sauce with soy sauce.
• Serve the sauce and noodles separately and mix only on the plate, so the noodles don't get too soggy.