Rad Na Recipe
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
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
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.
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.