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Rad Na (ราดหน้า) http://rasamalaysia.com/rad-na-recipe/
April 13th, 2010 30 Comments

Rad Na (ราดหน้า)

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Rad Na Recipe

Serves two

Ingredients:

1 pack fresh wide rice noodles, about 1 1/2 lbs (divide into two portions)
6 to 8 medium-sized shrimp (shelled and deveined, but leave tail intact)
2 oz. chicken (cut into thin slices)
6-10 slices fish cake (optional)
2 garlic (finely minced)
2 oz. Chinese gailan/kailan (cut into 2-inch lengths)
1 teaspoon oil (for frying the noodles)
1/2 tablespoon sweet soy sauce (for frying the noodles)
2 dashes white pepper powder for each serving

Sauce:

2 teaspoons oil
1 1/2 cup water
2 teaspoons taucheo (preserved bean sauce)
2 teaspoons oyster sauce
2 teaspoons sweet soy sauce (Kecap Manis)
2 teaspoons fish sauce
1/2 teaspoon sugar or to taste
1 heaped tablespoon corn starch plus 2 tablespoons water

Method:

Heat up a wok with 1 teaspoon oil. Once the oil is heated, transfer the rice noodles into the wok and do a few quick stirs before adding the sweet soy sauce. Use the spatula to stir the noodles vigorously to spread the sweet soy sauce evenly. Stir-fry for about 3 to 5 minutes or until the noodles somewhat clump together and slightly burned. Transfer and set aside.

Add 2 teaspoons oil into the work and heat it up. Saute the garlic until light brown or aromatic before adding shrimp, fish cake and chicken. Stir-fry the ingredients a few times until half cooked before adding the preserved bean sauce. Stir a few more times before adding the water, seasonings, and vegetables. Bring the sauce to boil and then thickens it with the corn starch water. As soon as the sauce is thick and gooey, turn off the heat.

On a serving plate, place a portion of the fried rice noodles on top and then pour the sauce onto the noodles. (Divide the chicken, fish cake, shrimp and vegetables evenly.) Add a few slices of pickled green chilies and a couple dashes of white pepper powder before serving.

Cook’s Note:

The flat rice noodles used in rad na is wider. I usually buy fresh rice noodles sheets and cut them into about 1 1/2 inch width. Peel them off sheets by sheets before cooking.

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30 comments... read them below or add one

  1. David says:

    How awesome and I know exactly what you mean about finding the above average Thai restaurant, they hardly exist in Houston.Great recipe and thanks for sharing!

    • David, I know. It’s not easy to find a decent Thai restaurants here. The bay area has pretty great Thai restaurants but here, no luck. Most are pretty bad.

      • Febrina says:

        Try Red Chili in Hayward. Its Rad Na is great…you can even ask for a spicy one if you like spicy food!!! Eat in always taste much better….

      • Anne says:

        If you’re ever in Corona del Mar (coastal Orange County) try Bamboo Bistro. I’m not an expert in Thai food, but they have some truly excellent food there and they also have seasonal dishes! They serve Vietnamese food there which is delicious too.

  2. Kate says:

    OMG, I love Rad Na, I always order this at Thai restaurants. I always slurp the sauce/gravy dry. Thanks for the recipe!

  3. DailyChef says:

    One of my go-to dishes at Thai restaurants! Yum!

  4. Billy says:

    Hi, I was just wondering what is the Chinese name for taucheo? I heard it was brought to Thailand by the Teochews so I was wondering if you knew the Chinese name

  5. tigerfish says:

    Hor Fun! Yay! with green chili! Yay! I like it when the gravy is not very thick and gluey (some of them use too much cornstarch which I don’t like). Can see that yours is not.

    And now I learn Thai name (Rad Na) *pronouncing in Thai accent* lol!

    Hey, nice feature of you in GoingPlaces. Congrats :D

    • Tiga – LOL, Rad Na, must pronounce in a very “lemak” voice. Hehe.

      I know, some of the Thai restaurants in the states make them way too sticky like glue. Yes, first time making the pickled green chili, got the basic recipe from Kuali.com.

  6. Ragdoll says:

    Thank you so much for posting step-by-step photos. I have always had a difficult time making noodle dishes, so I just gave up. This gives me hope again.

  7. unkaleong says:

    I find the Thai version has less egg than the wat tan hor that we find back home ;)

  8. Hi Bee,

    Just a wondering if your Rad Na is the similar with Lad Na that usually in menu of most restaurants in Malaysia?

  9. kristen says:

    How do you cook your noodles so that they don’t get mushy or break into smaller pieces? I always have that problem

    • Well, I don’t know what to say, I never have that problem, I guess you just have to keep stirring and add some oil before cooking.

    • Geoff says:

      Kristen, I had this problem once before until I discovered that there are 2 types of fresh rice noodles one for soups and one for stir frys, so before buying check packet.

  10. Love hor fun. Tip: Whenever you’re down next in Kuala Lumpur try this place: Rama V (opposite the US Embassy) – the Thai food there is to die for!

  11. Geoff says:

    Cooked this tonight, loved the combination of flavours, made a large serving not much left at the end of dinner.The only problem is the my daughter didn’t like the rice noodles, she said she prefers the thin yellow egg noodles, I’ve promised her that I’ll used them the next time.

  12. Julia says:

    Hi Bee,
    How much noodles do you use for this recipe? I’m pretty psyched to try this!

  13. light says:

    This is a silly question. But can you let me know what is taucheo? Can you show me a sample bottle of what it may look like and/or is called in English? Thank you so much!!!!

  14. ckim says:

    Hi Rasa,
    Love your site……………..I was wondering if you have a recipe for Moo Shu chicken?

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