Main Course

Rad Na Moo: Thai Gravy Noodles with Pork

Original name: Rad Na Moo (Gravy Noodles with Pork)

Prep

20 mins

Cook

15 mins

Servings

ThaiMediumDinnerHigh Protein

About this dish

Rad na moo is the Thai-Chinese noodle dish that separates the wok cooks from the poseurs: wide rice noodles seared until chewy and charred, then blanketed in a glossy gravy that clings to every strand. The name means 'poured-over' in Thai, and that's exactly what happens—a cornstarch-thickened sauce floods the noodles at the last second, carrying pork, Chinese broccoli, and a savory-sweet umami payload that I measure in soy-sauce milliliters.

This version stays weeknight-friendly but keeps the two keys I refuse to compromise on: a screaming-hot wok for the noodles and a gravy with real body.

Ingredients

UK and US measurements are both included for every recipe.

Fresh wide rice noodles

grain

400 g

Imperial: 14 oz

Pork loin or shoulder, thinly sliced

protein

300 g

Imperial: 10.5 oz

Chinese broccoli (gai lan), cut into 2-inch pieces

vegetable

Ground white pepper

spice

1/4 tsp

Method

Prepare the noodles

PT5M

If using fresh wide rice noodles, gently separate them with your hands; if they are cold and stiff, microwave for 20–30 seconds until pliable. Do not soak or boil fresh noodles—they will turn to paste. If using dried wide rice noodles, soak in warm water for 20 minutes, then drain well.

Mix the gravy base

PT3M

In a small bowl, whisk the water or stock, soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and cornstarch until completely smooth. Set aside near the stove—this slurry must be re-stirred right before it hits the wok.

Sear the noodles

PT4M

Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering. Add the noodles in a single layer and cook without moving for 1–2 minutes to get a light char, then toss and cook 1 minute more. Transfer to a serving platter.

Stir-fry the pork

PT3M

Add the remaining 1 tablespoon oil to the wok. Add the garlic and cook for 10 seconds until fragrant, then add the pork and stir-fry for 2–3 minutes until mostly cooked through and lightly browned.

Add the Chinese broccoli

PT2M

Toss in the Chinese broccoli and stir-fry for 1–2 minutes until the stems are bright green and just tender-crisp. If the wok looks dry, add a splash of water to steam the greens slightly.

Build the gravy

PT2M

Give the slurry a good stir, then pour it into the wok. Stir constantly as it comes to a simmer and thickens into a glossy gravy that coats the back of a spoon, about 1–2 minutes. Taste and adjust with a pinch of sugar, fish sauce, or white pepper.

Pour over and serve

PT1M

Pour the pork and gravy evenly over the seared noodles. Serve immediately with extra white pepper and, if you like, a side of pickled chilies.

Equipment

Wok or large skillet
Knife and cutting board
Small bowl for slurry
Serving platter

Nutrition facts

420 kcal

Calories

28 g

Protein

62 g

Carbohydrates

18 g

Fat

4 g

Fiber

1240 mg

Sodium

Tips

The gravy should be thick enough to cling to the noodles but still flow, if it tightens too much, loosen it with a splash of water, and if it's too thin, simmer another 30 seconds.
Fresh wide rice noodles give the best chew, but if you can't find them, use dried wide rice noodles and soak them properly instead of boiling.
Don't skip the sear on the noodles—those lightly charred edges are what make rad na taste like rad na rather than noodles in sauce.
Balance the gravy by taste, not by formula: Thai cooks adjust with fish sauce for salt, sugar for roundness, and white pepper for heat.

Serving suggestions

Serve with pickled green chilies in vinegar on the side.
Offer extra fish sauce and white pepper at the table.
Pair with a simple cucumber salad to cut the richness.

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Recipe by

Pim Saelim

Specialises in Thai cuisine

This Pim is a food scientist who weighs her fish sauce.

Describe yourself in three words: Methodical, geeky, lives for umami metrics.