Kwe Tiau Radna (Thai Stir Fried Gravy Noodles)
Kwe Tiau Radna (Thai Stir Fried Gravy Noodles)
Radna is a Thai-style gravy noodle dish that’s not as well known as pad thai or pad see ewe, but is equally just as good. Rice noodles are stir fried then topped with a meat gravy with gai lan. You can use beef, pork, or chicken as your protein. Make sure to use the right stock according the meat you use. My favorite part of this fish is the chili vinegar sauce that adds a sweet/sour/spiciness to the dish.
Servings: 4
Ingredients
- 1 lb dried flat rice noodles
- 1/4 cup vegetable oil
- 3 tbsp garlic minced
- 1 lb boneless skinless chicken thighs thinly sliced
- 1 tsp sugar
- 1 lb gai lan
- 1 tbsp fermented soybean paste
- 1 tbsp soy sauce
- 1 1/2 tbsp fish sauce
- 1 1/2 tbsp rice vinegar
- 1 1/4 cup chicken stock
- 1 tbsp cornstarch
- 3 tbsp water
- black and white pepper to taste
Chili Vinegar Sauce
- 1/2 cup rice vinegar
- 3 tbsp sugar
- 1 bird’s eye chili thinly sliced
Instructions
- Mix together the rice vinegar, sugar, and birds eye chilies. Set aside.
- Soak the rice noodles in hot water for 30 minutes.
- Heat up 2 tbsp of cooking oil in a large sauté pan or wok over high heat. Sauté the rice noodles for 3-4 minutes in 2 batches. Set them aside.
- Add in the rest of the cooking oil. Sauté the garlic for a minute.
- Toss in the chicken. Season with the sugar. Sauté for 5 minutes until the chicken is cooked through.
- Add in the gai lan. Stir fry for 2 minutes.
- Add in the soybean paste, soy sauce, fish sauce, rice vinegar, and chicken stock. Bring to a simmer.
- Make a slurry with the cornstarch and water. Stir that into the sauce and allow to thicken.
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