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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.

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Incorporate the tapioca flour slurry into the mixture and stir constantly until the sauce thickens to a pleasing, glutinous texture.
  5. Add light soy sauce and fish sauce. Adjust seasoning for a balance of salty, sweet, and smoky flavors.
  6. 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.

Notes

For a vegetarian version, substitute chicken with tofu or tempeh and use vegetable broth instead of chicken stock.

Adjust chilies to your desired spice level or add extra chili flakes for a spicier kick.

If Chinese broccoli or bok choy isn’t available, substitute with spinach, kale, or other leafy greens.

Nutrition

Find it online: https://chocolatecoveredamy.com/thai-rad-na-gai-charred-rice-noodles-with-chicken-and-gravy/