Keyword: lad na, rad na, rad na seafood, spicy thai beef salad nam tok, stir fried wide noodles
Prep Time: 5minutes
Cook Time: 5minutes
Total Time: 10minutes
Author: Phasinee Doddeo
Rad na is a delicicious Thai street food dish which is not spicy.It is quick to cook and comprises meat or seafood with vegetables and noodles that are quickly sitr fried and then simmered in a flavorful gravy.If you want to add chili to spice it up you can either add fresh chili into the dish or more commonly add dried chili flakes along with other seasonings like salt, sugar, fish sauce and prik nam som (quick pickled chili)
Get everything ready. Peel the shrimp and devein. Cut the prepared squid into bite sized pieces, Slice the carrots into bitesized slices. Slice the mushrooms. Quarter the corn lengthwise. Shape the kale and reduce the leafy green part by folding together along the central leaf spine and cut at an angle from top to bottom as shown in the video. Mix the potato starch with the cold water in readiness. Measure and set out seasonings.
If using seafood then boil for 1-2 minutes until the shrimp develop color and then drain and set aside.If using an alternative protein then sauteé to brown and cook about 70% through.
Heat the oil over a medium flame until hot and then stir fy the flat wide rice noodles. Add dark soy sauce and mix well in while stir frying to develop color and taste.After 1-2 minutes of stir frying remove the noodles leaving any excess oil in the pan.
Give the potato starch a stir again. Add in the vegetables to the pan you just cooked the noodles in, which should still have a little oil left over after draining the noodles. Stir fry for 2 minutes on high heat.ALTERNATIVELYIf you prefer your kale less crunchy then you can stir fry the kale on its own first for a couple of minutes to soften the stems before adding the other vegetables. After adding stir fry all together for another 2 minutes.
Add in the chicken stock and bring to a simmer for 3 minutes to further cook the vegetables before adding the seafood or other protein you like.Finally add the potato starch and water mix into the simmering gravy to thicken it. Add about half first and allow to cook for about a minute to gauge how thick the gravy ios becoming. Adjust by adding more or thinning with stock if too thick according to how you like the gravy.There is no set thickness that is right - just as you like it.
Once the gravy is to your desired consistency, pour the vegetables and gravy over the noodles and serve.Take a moment to arrange the greens and other vegetables to look nice and maybe garnish with cilantro or other leaf herb.
You can swap out the seafood for any other protein of choice which should be part cooked as explained above the recipe card in the post to develop color and reduce cooking time needed in the gravy cooking stage.You can either use fresh flat wide noodles, find dry ones and follow instructions to cook or make your own fresh noodles which is easy. If you swap out noodles then you create a slightly different dish with a different mouth feel and texture. Egg noodles and pad Thai noodles are sometimes used as well.