Name: Thai Rad Na Gai (Charred Rice Noodles with Chicken and Gravy)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 200 g fresh wide rice noodles; 1 tablespoon dark soy sauce (optional); 2–3 tablespoons vegetable oil; 2 garlic cloves, finely chopped; Pinch of salt; 200 g chicken breast fillet, cut into 2-bite pieces; 1 tablespoon yellow bean sauce; 1 teaspoon ground white pepper; 1½ cups chicken stock; 1 teaspoon white sugar; 200 g young Chinese broccoli or bok choy, cut into 3 cm lengths; 1 tablespoon tapioca flour, mixed with 2 tablespoons boiling water (for slurry); 1 tablespoon light soy sauce; 1 tablespoon fish sauce; Chilies steeped in vinegar, to serve; Fish sauce, to serve; Chili flakes, to serve; Chili sauce, to serve

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Why You’ll Love This Recipe

Rad Na Gai is the ultimate comfort food. The charred rice noodles provide a smokiness that pairs perfectly with the savory chicken and vegetables in the rich gravy. The sauce is perfectly balanced with sweetness, saltiness, and a hint of smoky depth from the soy and fish sauces. The inclusion of bok choy or Chinese broccoli adds freshness and crunch, making this dish irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Noodles and Seasoning:

200 g fresh wide rice noodles
1 tablespoon dark soy sauce (optional)
2–3 tablespoons vegetable oil
2 garlic cloves, finely chopped
Pinch of salt

For the Chicken:

200 g chicken breast fillet, cut into 2-bite pieces
1 tablespoon yellow bean sauce
1 teaspoon ground white pepper
1½ cups chicken stock
1 teaspoon white sugar
200 g young Chinese broccoli or bok choy, cut into 3 cm lengths
1 tablespoon tapioca flour, mixed with 2 tablespoons boiling water (for slurry)

Sauces:

1 tablespoon light soy sauce
1 tablespoon fish sauce

To Serve:

Chilies steeped in vinegar
Fish sauce
Chili flakes
Chili sauce

Directions

Prepare the Noodles: If using fresh steamed rice noodles, rub them with dark soy sauce. If the noodles have been refrigerated, allow them to soften slightly at room temperature. Heat a dry wok and spread the noodles evenly over the surface. Let them brown and char, with some parts becoming crispy and slightly burnt. If they start to stick, add a little oil. Once charred, divide the noodles between two bowls and cover with a clean tea towel to keep warm.
Prepare the Garlic and Chicken: In a mortar and pestle, crush the garlic and salt together. Heat vegetable oil in the same wok and fry the garlic mixture until fragrant. Add the chicken pieces and fry until sealed and browned.
Add the Flavorings: Add the yellow bean sauce to the wok and fry for another minute. Sprinkle in the white pepper, then pour in the chicken stock. Bring to a boil and then add the sugar and Chinese broccoli or bok choy. Lower the heat and simmer for about 5–7 minutes until the chicken is cooked through and the greens have wilted.
Thicken the Sauce: Add the tapioca flour slurry to the pot and stir constantly as the sauce thickens. The gravy should become thick, almost translucent, and “pleasingly glutinous,” as David Thompson describes.
Season the Gravy: Add the light soy sauce and fish sauce to the mixture. Taste the gravy—it should have a balanced combination of salty, sweet, and smoky flavors. Adjust seasoning as needed, adding more soy sauce or fish sauce to suit your taste.
Assemble the Dish: You can either pour the chicken gravy directly over the noodles or return the noodles to the wok and toss them until they’re well coated with the gravy. Divide the noodles and gravy between two bowls.
Serve: Sprinkle with white pepper and serve with fish sauce, white sugar, roasted chili powder, and sliced chilies steeped in vinegar for added flavor.

Servings and Timing

Servings: 2 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Vegetarian Version: Replace the chicken with tofu or tempeh for a vegetarian twist. Use mushroom or vegetable broth instead of chicken stock.
Spicy Version: Adjust the amount of chilies to suit your spice level or add extra chili flakes to increase heat.
Other Vegetables: If you can’t find Chinese broccoli or bok choy, you can substitute with spinach, kale, or other leafy greens.

Storage/Reheating

Storage: Leftover Rad Na Gai can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a pan over medium heat, adding a splash of water or chicken stock to loosen the gravy if it thickens too much.

FAQs

Can I use other types of noodles?

Yes, you can use any type of wide rice noodle or even substitute with egg noodles if you can’t find fresh rice noodles.

Can I make this dish ahead of time?

While it’s best fresh, you can prepare the components in advance and store them separately. When ready to serve, reheat and combine.

What if I don’t have a wok?

You can make this dish in any large skillet or frying pan.

Can I freeze Rad Na Gai?

This dish is best enjoyed fresh, but you can freeze the leftovers for up to 3 months. Reheat gently to avoid overcooking the noodles.

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work beautifully in this dish, providing extra flavor and tenderness.

Conclusion

Rad Na Gai is a comforting and flavorful dish that perfectly combines the savory depth of a rich gravy with the smokiness of charred noodles. This Thai-Chinese street food classic brings a little bit of Bangkok’s street food scene to your kitchen, and with just a few ingredients, it’s easy to recreate. Whether you’re a fan of Thai food or new to it, this dish will quickly become a favorite. Enjoy!

Thai Rad Na Gai (Charred Rice Noodles with Chicken and Gravy)

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Rad Na Gai is a savory, smoky Thai street food dish made with charred rice noodles, tender chicken, and a rich, flavorful gravy. This comforting meal is perfect for breakfast, brunch, or a satisfying snack.

Author: Amy
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings
Category: Main Course
Method: Stir-fry
Cuisine: Thai

Instructions

If using fresh steamed rice noodles, rub them with dark soy sauce. If refrigerated, soften them slightly at room temperature. Heat a dry wok and char the noodles by spreading them evenly, allowing them to brown and become slightly crispy. Once charred, divide the noodles between two bowls and cover with a clean tea towel to keep warm.
In a mortar and pestle, crush garlic and salt together. Heat vegetable oil in the wok, and fry the garlic mixture until fragrant. Add chicken pieces and fry until sealed and browned.
Add yellow bean sauce and fry for another minute. Sprinkle white pepper, pour in chicken stock, and bring to a boil. Add sugar and Chinese broccoli or bok choy, then simmer for 5–7 minutes until the chicken is cooked and the greens are wilted.
Incorporate the tapioca flour slurry into the mixture and stir constantly until the sauce thickens to a pleasing, glutinous texture.
Add light soy sauce and fish sauce. Adjust seasoning for a balance of salty, sweet, and smoky flavors.
Pour the gravy over the noodles or toss noodles in the wok to coat with the sauce. Divide into bowls and garnish with white pepper and serve with fish sauce, chili flakes, and chilies steeped in vinegar for added flavor.