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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Chicken & Gravy Noodles ‘Rad Naa’

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I’d always request this from Mum as a child – if you like pad see ew, this is a supercharged version with charred, chewy rice noodles, thick silky gravy and tender chicken. It’s everything you want in a dish. If you’re feeling adventurous, why not make the noodles from scratch, too – it’s surprisingly simple!

WATCH THIS RECIPE

THAI CHICKEN & GRAVY NOODLES ‘RAD NAA’

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

2

Ingredients

3 tbsp vegetable oil 

300g (10.5 oz) fresh rice noodles* 

1 tsp sweet dark soy sauce 

200g (7 oz) chicken thighs, thinly sliced 

2 garlic cloves, finely chopped 

100g (3.5 oz) Chinese broccoli (in Thai called ‘kanaa’), thinly sliced on the diagonal 

1 cup chicken stock 

2 tbsp fish sauce 

1 tsp sugar 

¼ tsp ground white pepper 

2 tbsp cornflour mixed with 2 tbsp water 

chilli power to serve 

 

Chilli vinegar: 

1 long red chilli, sliced 

¼ cup white vinegar 

 

Marinade: 

1 tbsp oyster sauce 

½ tsp ground white pepper 

Steps

For the chilli vinegar, combine ingredients in a small bowl. Set aside. 

Heat 1 tablespoon of the vegetable oil in a wok or large frying pan over high heat. Add the rice noodles and spread them out and allow them to cook for a few seconds. Then stir-fry and allow them to cook undisturbed for another 30 seconds. Once the noodles are starting to char at the edges, add the sweet dark soy sauce and stir-fry for another half a minute. Transfer noodles to a serving plate. 

Mix the chicken with the marinade ingredients. 

In the same pan, heat the remaining 2 tablespoons of oil. Add the chicken and stir-fry for 3-4 minutes or until cooked through and starting to char. Then add the garlic and stir-fry for a few seconds. Add the Chinese broccoli and stir-fry for another 30 seconds. Add the chicken stock, fish sauce, sugar and ¼ teaspoon of white pepper. Stir to combine and simmer for about a minute. Then add the cornflour mixture. Simmer for another minute until thick and glossy. Pour the hot chicken and gravy mixture over the top of the noodles. 

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Serve with the chilli vinegar and chilli powder. 

Note Icon

Notes:

– Fresh rice noodles are available from Asian supermarkets or you can try my homemade recipe hereDried rice noodles or cooked egg noodles can be used here too.

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