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Rad Na Moo (Pork with Noodles in Gravy)
Rad Na Moo (Pork with Noodles in Gravy) is a traditional Thai recipe for a classic dish of pork, noodles and Chinese broccoli in a spicy tapioca flour gravy base served garnished with sliced chillies. The full recipe is presented here and I hope you enjoy this classic Thai version of: Pork with Noodles in Gravy (Rad Na Moo).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
3–4
Rating: 
Tags : Sauce RecipesSpice RecipesPork RecipesThailand Recipes
This is a classic Thai lunchtime dish and is the most common form of Rad Na encountered in Thailand. The dish is traditionally made with Chinese broccoli, but purple sprouting broccoli, collard greens, kale or even broccoli make acceptable substitutes.
Ingredients:
350g Chinese broccoli, cut into 5cm lengths (halve any thick stems lengthways)
4 tbsp dark soy sauce
4 garlic cloves, minced
500g fresh flat rice noodles (if you have sheet noodles, cut into 2cm wide strips)
225g pork, sliced thinly
2 tbsp sugar
4 tbsp tapioca flour
3 tbsp vegetable oil
850ml water
2 tbsp yellow bean sauce
freshly-ground white pepper, to taste
groundnut oil, for frying
1 red jalapeño chilli, sliced into rings
Method:
Place the pork in a mixing bowl and scatter over 1 tbsp of the tapioca flour. Rub the flour into the pork and set aside.
In a separate bowl, mix the remaining tapioca flour with 6 tbsp of the water until smooth then work in the remaining water, beating to ensure that there are no lumps.
Heat 1 tbsp oil in a wok over high heat. When the oil is almost smoking separate the noodles and add to the wok. Sprinkle over 2 tbsp of the dark soy sauce and stir-fry until the noodles begin to colour. Do not worry if the noodles break up into pieces during cooking.
When all the strands have separated, the noodles are ready (typically this takes no more than 5 minutes). Take off the heat and set aside.
For the sauce, heat 2 tbsp oil in a pan. Add the minced garlic and the pork and stir-fry for 1 minute, or until the pork is almost cooked through. Whisk the tapioca flour water then pour into the pan. Stir quickly to prevent it from clumping then continue heating the sauce, stirring constantly, until it boils.
Now add the remaining soy sauce, yellow bean sauce and the sugar. Continue cooking the sauce until it has the consistency of a thick gravy. Adjust the seasonings of the sauce to taste then add the Chinese broccoli stems. Cook the stems, stirring constantly, for 1 minute then add the broccoli leaves.
Take off the heat then sprinkle ground white pepper and the jalapeño rings over the sauce.
To serve, arrange the noodles on plates and top with the sauce. Sprinkle over some ground white pepper and serve immediately. Typically this is served accompanied by the classic condiments, palm sugar, nam pla prik, vinegar and dried and ground chillies.
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