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Thai Pork & Gravy Noodles (Rad Naa)

The warm golden colour of fresh rice noodles is topped with stir-fried pork and gai lan (Chinese broccoli) sliced very thin and quickly stir fried in a rich Asian-style gravy. Top with chilli vinegar and chilli powder to serve this brilliant weeknight meal.


Thai Pork & Gravy Noodles (Rad Naa)

15 minutes
10 minutes

3 tbsp vegetable oil

300g (10.6 oz) fresh rice noodles

1 tsp dark soy sauce

2 garlic cloves, finely chopped

100g (3.5 oz) gai lan (Chinese broccoli) or any Asian greens you prefer, sliced

3 tbsp fish sauce

1 tbsp oyster sauce

1 tsp sugar

200g (7 oz) pork fillet, thinly sliced

2 tbsp cornflour mixed with 2 tbsp water

¼ tsp ground white pepper

chilli power to serve

Chilli vinegar:

1 long red chilli, sliced

¼ cup white vinegar

  • Step 1

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

  • Step 2

    Heat 1 tablespoon of the vegetable oil in a wok or large frying pan over high heat. Add the rice noodles and stir-fry for a minute. Add the dark soy sauce and stir-fry for another minute. Transfer noodles to a serving plate.

  • Step 3

    In the same pan, heat the remaining 2 tablespoons of oil. Add the garlic and stir-fry for 30 seconds. Add the gai larn and stir-fry for another 30 seconds. Add 1 cup of water, fish sauce, oyster sauce and sugar. Stir to combine. Then add the pork and cook for 2-3 minutes or until just cooked through. Then stir through the cornflour mixture and white pepper. Cook until thickened. Pour pork and gravy over the noodles.

  • Step 4

    Serve with the chilli vinegar and chilli powder.

  • Notes

    – Dried rice noodles or cooked egg noodles can be used here too.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

5.0 out of 5 stars (based on 1 review)
Very good0%

EXCELLENT and soo quick

July 11, 2023

So I did not have all the ingredients as per the recipe in me kitchen on a Monday evening so I may have butchered the recipe but used the methodology and re-invented and ohhh WOW – I thought I would have left overs for tomorrow but not a chance!!! This was a hit that for the first time I actually took the time to type out and save the re-invention ……..when I do have all the ingredients I will follow this amazing recipe to the T – but being in SA I will need to make some adjustments due to price and availability of ingredients ……….Thank you Marion and Mom Noi

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