Main Dish
Rad Na Gai (Thai Gravy Noodles with Chicken)
Original name: Rad Na Gai
About this dish
A beloved Thai street food classic, Rad Na Gai features wide rice noodles stir-fried until lightly charred, then bathed in a silky, savory gravy with tender chicken and crisp Chinese broccoli. The glossy gravy is deceptively simple—made with soy sauce, oyster sauce, and stock, thickened just enough to cling to every noodle.
This home-style version captures the comforting essence of Bangkok hawker stalls, and with a few key tips, you can recreate that wok hei (smoky wok breath) in your own kitchen.
Ingredients
UK and US measurements are both included for every recipe.
Wide rice noodles
grain200 g
Imperial measurement: 7 oz
Chicken breast
protein200 g
Imperial measurement: 7 oz
Chinese broccoli
vegetable250 g
Imperial measurement: 8.8 oz
Garlic, minced
herb4 cloves
Eggs
protein2 large
Oyster sauce
seasoning2 tablespoons
Soy sauce
seasoning1 tablespoon
Dark soy sauce
seasoning1 teaspoon
Ground white pepper
spice1/2 teaspoon
Chicken stock
liquid2 cups (480 ml)
Imperial measurement: 2 cups (16 fl oz)
Tapioca starch slurry
other2 tablespoons
Vegetable oil
fat3 tablespoons
Soy sauce for noodles
seasoning1 tablespoon
Sugar
other1 teaspoon
Red chili (garnish)
vegetable1
Method
Prepare noodles
20 minutesSoak the dried wide rice noodles in room-temperature water for 20 minutes until pliable but not mushy. Drain well.
Prep sauce and ingredients
10 minutesIn a small bowl, stir together the oyster sauce, regular soy sauce, dark soy sauce (if using), white pepper, and sugar until the sugar dissolves. Have your chicken, Chinese broccoli, garlic, beaten eggs, and stock ready by the stove.
Stir-fry the noodles
2 minutesHeat 1 tablespoon of oil in a wok over high heat until smoking. Add the soaked noodles and 1 tablespoon of soy sauce. Toss quickly for 1–2 minutes until they take on slight color. Push the noodles to one side of the wok.
Cook the eggs
2 minutesPour the beaten eggs into the empty side of the wok. Scramble them lightly until just set, then combine with the noodles. Remove the entire noodle mixture to a serving plate.
Sear the chicken and aromatics
2 minutesWipe the wok clean and return to high heat with the remaining 2 tablespoons of oil. Add the garlic and stir-fry for 10 seconds until fragrant. Add the sliced chicken and fry until no longer pink, about 2 minutes.
Add greens and stock
1 minuteAdd the Chinese broccoli and stir-fry for 1 minute. Pour in the chicken stock and bring to a boil.
Thicken with slurry
1 minuteGive the tapioca slurry a stir and pour it into the wok while stirring constantly. Cook for 30–60 seconds until the sauce becomes glossy and slightly thickened.
To assemble
1 minuteLadle the hot sauce, chicken, and greens over the noodles. Taste and adjust seasoning with a pinch of salt or a drop of soy sauce. Serve immediately, topped with white pepper and sliced chilies if desired.
Equipment
- Wok
- Spatula
- Mixing bowls
- Measuring cups/spoons
Nutrition facts
Tips
- Soak, don't boil, dried sen yai. This keeps the noodles springy and prevents them from breaking apart during the quick stir-fry.
- Don't skip the white pepper — its subtle floral heat is as essential to Rad Na as the gravy itself.
- Work quickly and keep your wok wailingly hot for that light char on the noodles, a gentle nod to street-side wok hei.
Serving suggestions
- Serve piping hot, ideally right after the gravy goes over the noodles so they stay chewy. This dish doesn't need much company — perhaps some sliced cucumbers or a squeeze of fresh lime.
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Recipe by
Mali Srisuk
Specialises in Thai cuisineMali Boonmee makes mango sticky rice with coconut cream and a pinch of salt. She is a sweet summer child.
Describe yourself in three words: Sweet, sticky, mango-y.