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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 Pork & Gravy Noodles (Rad Naa)

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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. 

WATCH THIS RECIPE

THAI PORK & GRAVY NOODLES (RAD NAA)

PREP TIME

15 minutes

COOK TIME

10 minutes

SERVES

2

Ingredients

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

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 stir-fry for a minute. Add the dark soy sauce and stir-fry for another minute. Transfer noodles to a serving plate.

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.

Serve with the chilli vinegar and chilli powder.

Note Icon

NOTES:

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

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