Rad Na
Thai comfort dish featuring crispy noodles topped with savory pork gravy and soft-set egg. A perfect balance of textures with crispy, creamy, and tender elements.
- Total time
- 35 min
- Servings
- 2
- Calories
- 685
- Protein
- 22g
Ingredients
- 8 oz fresh egg noodles
- 2 cups vegetable oil for frying
- 6 oz ground pork
- 3 cloves garlic cloves, minced
- 1.5 cups chicken or pork stock
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sugar
- ¼ teaspoon white pepper
- 1.5 tablespoons cornstarch
- 3 tablespoons water
- 2 large eggs
- 2 stalks green onions, sliced
- 2 tablespoons fried shallots
- 1 tablespoon fresh cilantro
Instructions
- 1
Cook egg noodles according to package directions. Drain and set aside.
- 2
Mix cornstarch with 3 tablespoons water to create a slurry. Set aside.
- 3
Heat 2 cups oil in a large wok or deep skillet to 350°F. Carefully fry noodles in batches until golden and crispy, about 2-3 minutes per batch. Drain on paper towels.
- 4
In a clean skillet or wok over medium-high heat, cook minced garlic in 1 tablespoon oil until fragrant, about 30 seconds.
- 5
Add ground pork and cook, breaking it apart, until fully cooked and no longer pink, about 4-5 minutes.
- 6
Pour in chicken stock and bring to a simmer. Add soy sauce, oyster sauce, sugar, and white pepper.
- 7
Stir the cornstarch slurry and slowly pour into the simmering gravy, stirring constantly until thickened, about 1-2 minutes.
- 8
Crack eggs into the gravy and gently stir to create egg ribbons. Cook until eggs are set, about 1-2 minutes.
- 9
Place crispy fried noodles on serving plates.
- 10
Pour the pork gravy with eggs over the noodles.
- 11
Garnish with green onions, fried shallots, and fresh cilantro. Serve immediately.
Tools you’ll need
- wok or large skillet
- deep frying thermometer
- slotted spoon
- paper towels
- mixing bowl
- measuring spoons
- ladle
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