Rad Na Moo
ราดหน้าหมู
Rad Na Moo
Wide rice noodles topped with pork and Chinese broccoli in a silky savoury gravy.
Adjust this recipe for your kitchen
Scale portions, convert measurements, change the heat, estimate cost and plan the cooking order.
Adjusted ingredients
Estimated shopping cost
—Editable guide price based on the regional table in WordPress. It is not a live retailer quote.
Cooking timeline
Equipment alternatives
Wok: Large frying pan or Sauté pan
Measurement converter
Cook this recipe with confidence
About this dish
Wide rice noodles topped with pork and Chinese broccoli in a silky savoury gravy.
Nutrition per serving
Nutrition values are estimates per serving and may vary with brands, portions and substitutions.
Pantry check
Log in to compare this recipe with your saved pantry.
Ingredients
-
500 g wide fresh rice noodles
-
350 g pork lointhinly sliced
-
250 g Chinese broccolicut into lengths
-
750 ml chicken stock
-
2 tbsp oyster sauce
-
1 tbsp light soy sauce
-
1 tsp dark soy sauce
-
2 tbsp Corn Starchmixed with water
-
2 tbsp neutral oil
-
1 tsp white pepper
Measure, chop and organise all ingredients before cooking. Thai dishes often move quickly once the pan or grill is hot.
Method
-
1
Char the noodles
Toss noodles with dark soy and sear in a hot wok until lightly smoky; divide among bowls.
-
2
Cook the pork
Pat the firm tofu dry, then stir-fry pork briefly, then add stock and seasonings.
-
3
Add the greens
Simmer Chinese broccoli until just tender.
-
4
Thicken and serve
Stir in starch slurry until glossy, then spoon the gravy over the noodles.
What it tastes like
Mild, savoury and comforting with smoky noodles and a glossy peppery gravy.
Make it milder
Reduce fresh chillies and chilli paste, remove chilli seeds, and serve extra chilli separately at the table.
Ingredient substitutions
Use locally available equivalents while preserving the balance of salty, sweet, sour, spicy and aromatic flavours.
Vegetarian alternative
Replace meat or seafood with firm tofu, mushrooms or mixed vegetables and use vegetarian sauces and stock.
Common mistakes
Avoid overcrowding the pan, under-seasoning the final dish, or overcooking delicate herbs and seafood. Taste and adjust before serving.
Serving the dish
Serve immediately with the traditional accompaniment or steamed jasmine rice where appropriate.
Finish with the fresh herbs, lime, chilli, crispy aromatics or toasted nuts listed in the recipe just before serving.
Community cooking notes
Share how it went, any substitutions you made, and whether you would cook it again.
Recipe comments use your JLIT username. Anonymous comments are not accepted.
Log in or registerCooking times and ingredient quantities are approximate. Ensure meat, seafood and eggs are thoroughly cooked, follow safe food-handling guidance, and adjust ingredients for allergies or dietary requirements.
Try another Thai recipe
Add this recipe to your plan
Rad Na Moo
Rad Na Moo
Adjust the servings, tick items off as you shop, then copy or print the list.
No cooking notes yet. Be the first to share how this recipe turned out.