Rad Na (Thai Charred Rice Noodles)
Charred fresh rice noodles with chicken and Chinese broccoli, served in a light and flavorful gravy sauce. This Rad Na recipe is not authentic, it substitutes some traditional Thai ingredients with easier to find alternatives, see the post for more info!
Ingredients
- 20 sheets rice paper about 7 oz, or use 16 oz fresh rice noodles
- 12-16 oz chicken breast boneless, skinless
- 8 oz Chinese broccoli Gai Lan
- 1 tablespoon dark soy sauce or sub 1 tablespoon standard soy sauce
- 1 tablespoon freshly minced garlic
- ~2 teaspoon baking soda optional, for tenderizing chicken
- veggie oil or other neutral oil, for stir-frying
- salt to taste
- freshly cracked black pepper to taste
For sauce:
- 2 ½ cups chicken stock
- 2 tablespoon corn starch
- 2 tablespoon oyster sauce
- 2 tablespoon miso paste or Thai soybean paste
- 3 tablespoon mirin Japanese sweet cooking wine
- 1 tablespoon soy sauce
Instructions
Optional, Tenderize Chicken:
- Slice the chicken breast into ~¼” thick slices and cut into bite-sized pieces. Arrange the sliced chicken on a cutting board or plate so it’s laying flat. Dust with ~1 teaspoon of baking soda, then flip all the pieces and dust with the other ~1 teaspoon of baking soda. Let sit for 15 minutes. After 15 minutes, thoroughly rinse the baking soda off of the chicken with water, then pat dry. Season the chicken on one side with salt and pepper. Prepare the other ingredients while you wait for the chicken.
Prepare the Rice Paper Noodles:
- Prepare a large bowl of warm water, for wetting the rice paper sheets; a medium bowl of cold water, for holding the finished noodles; and a cutting board.
- Stack together 5 sheets of rice paper, and dunk them in the bowl of warm water, making sure all of the surfaces get wet. Lightly wet the cutting board and your hands with the warm water, and set the stack of rice paper down on the cutting board. As the rice paper softens, gently press out any air/water bubbles, working from the center outward.
- Once the rice paper is soft (may take a minute or two), use a sharp knife to slice the sheet into noodles that are about 1" wide (or as wide as you'd like). Place the completed noodles in the cold water. Repeat with another stack of 5 sheets (You'll do this 4 times per batch. Since it takes time for the rice paper to soften, I like to start the next stack before the first is finished.)
- Once all your noodles are completed and have soaked in the cold water for a few minutes, drain the water and add the dark soy sauce (1 tablespoon per batch). Toss the noodles to coat them, then let sit as you prepare the other ingredients.
Prepare the Rad Na:
- Thoroughly rinse the Chinese broccoli, then cut into bite sized pieces, separating the stem and leafy portions. If you haven't already, slice the chicken into pieces about ¼" thick and season on one side with salt and black pepper. If you haven't already, toss the rice noodles in the dark soy sauce.
- Dissolve the corn starch in the chicken stock, then add the rest of the sauce ingredients. Optionally, press the miso paste through a mesh strainer as you add it to avoid any clumps.
- Heat a large wok or skillet over medium high heat, and add a generous amount of oil. Once hot, add the rice noodles. Toss the noodles in the oil, and cook, stirring occasionally, until they're caramelized and crispy, about 3-4 minutes. The noodles will get more struck together as they cook, this is pretty unavoidable.
- Divide the noodles and place them directly in the serving dishes (noodles will be difficult to divide, just tear or cut them as needed).
- Add more oil to the pan over medium-high heat. Once hot, add the chicken and toss to coat it in oil, then arrange it so it's laying flat in the pan. Let the chicken cook undisturbed until the bottom is golden and it's mostly cooked through, about 4 minutes.
- Reduce the heat to medium and add the stems of the Chinese broccoli, adding a little more oil if needed. Cook, stirring frequently, until the chicken is completely cooked through, and the stems are bright green, about 2 minutes. Add the garlic and cook for about 1 more minute until fragrant, then add the sauce mixture.
- Allow the sauce to come to a simmer and let it reduce until a thick gravy forms, about 6-8minutes.
- Once the gravy has reduced, remove from heat and mix in the leafy portions of the Chinese broccoli. Pour the mixture into serving bowls over top of the charred rice noodles, and serve immediately.
Nutrition
Serving: 0.25 batchCalories: 420kcal
Love this recipe?Join us on Instagram to never miss a new post!