Kitchen notes · a little help before you start
Rad Na
Wide noodles under a generous spoonful of gravy make Rad Na especially satisfying to eat. The sauce settles around the chicken, shrimp and greens, giving you plenty to catch with the noodles.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Original yield
- Serves 2
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken · Seafood
- Cooking method
- Stir fry
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Noodles
A few quick notes
1. Loosen noodles with your hands
Separate the fresh rice noodles before cooking so they are ready for the hot oil and sweet soy sauce.
2. Stir the noodle coating through
Use the spatula to distribute sweet soy sauce as the noodles fry, then set them aside once slightly browned.
3. Thicken once the gravy boils
Bring the broth, seasonings and greens to a boil before adding the prepared slurry, then stop when thick and gooey.
Get to know the ingredients
Fresh wide rice noodles
Cut fresh sheets into the wide strips described here, or use precut flat rice noodles.
Prepared shrimp
Shell and devein the shrimp while leaving their tails intact before their first stir-fry with the sliced chicken.
Kailan lengths
Cut the Chinese greens into the listed short lengths before adding them with broth and seasonings to the gravy.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Rad Na
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Gravy over the fried noodles
Plate the noodles, spoon gravy over them and distribute chicken, shrimp and greens, then finish with ground white pepper.
A little more help as you go
Mix the slurry early
Stir cornstarch and water together and set aside before the wok cooking starts, ready to thicken the boiling gravy.
Get the prep out of the way
Prepare and measure all the ingredients before starting to keep the noodle and gravy stages moving smoothly.
A few questions you might have
Do the noodles boil in the broth?
They fry separately with sweet soy sauce, then the finished gravy is poured over them on the serving plate.
When does taucheo go in?
Add the preserved soy beans after the chicken and shrimp turn white on the surface, before adding broth and sauces.
Does the garlic start the noodle stage?
The noodles cook first and are set aside. Garlic begins the separate chicken, shrimp and gravy stage in fresh oil.
Can I buy precut noodles?
Yes. You can use precut flat rice noodles or cut fresh noodle sheets into wide strips.
What is offered for a hotter serving?
Pickled green chilies or sliced Thai chilies are included as possible accompaniments to the plated noodles and gravy.
Any more cooking tips?
The flat rice noodles used in Rad Na are wider than standard noodles. I usually buy fresh rice noodle sheets and cut them into about 1 1/2-inch wide strips, peeling them off sheet by sheet before cooking. Alternatively, you can purchase pre-cut flat rice noodles. Use Fresh Ingredients: Opt for fresh flat rice noodles, vegetables, chicken and shrimp. Even though you can make this dish with dried rice noodles, fresh noodles make it so much more vibrant and delicious, just like how it’s made in Thailand. Taste as You Go: When making the sauce, continuously taste the gravy as it cooks to adjust seasoning and flavors. This helps you achieve the perfect balance and avoid over-seasoning. Prep in Advance: Prepare and measure all your ingredients before you start cooking. This ensures you have everything you need and helps prevent last-minute scrambling.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: rasamalaysia.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
