Guay Teow Rad Naa (Noodles in Gravy)

Hello, I’m back! I’ve been back at home in Lancashire for almost a week, things are sorting themselves out and I’ve even got a new job this week so now,with things a little calmer, it’s time to get some recipes under way again. Today I’m posting a recipe for Rad Naa noodles, an uncomplicated, comforting stir fried dish. It’s got very few ingredients, can be made in about ten minutes and is perfect if you need a gentle introduction to Thai food- there’s no chilli in the recipe although (as ever with Thai food) you can add some to your own tastes.


For two people use:

• A pack of fresh wide rice noodles (use dried if you can’t get fresh and soak first), loosened into strands


• 200g of lean pork, finely sliced


• two handfuls of green Asian veggies, roughly chopped- pak choi, choi sum, bok choi etc.


• a small handful of oyster mushrooms (optional) they were growing on a log in the garden and were just at the right size for using!


• 3 cloves of garlic, peeled and sliced


• a heaped teaspoon of cornflour, dissolved in a bit of water


• a big splash of yellow bean sauce


• a big splash of water or chicken stock.


• a small splash of dark soy sauce


• a small splash of fish sauce


• a pinch of sugar


• a big pinch of white or black pepper


• vegetable oil for frying.

Heat a wok with a splash of oil in until very hot. Add the noodles and cook briefly, perhaps a minute, let them get a bit of colour but don’t let them get too sticky. Divide out onto serving plates. Heat oil again and throw in the garlic, stir frying for just a few seconds before you add in the pork, cooking it most of the way through (about 3 or four minutes). Now add in the green veggies and mushrooms (if using), cooking for a further minute. Now add in the sauces (yellow bean, dark soy and fish). Add the cornflour mix and stir. Add in water/ stock until you end up with a gravy like consistency- not too thick or too thin. Season with sugar and pepper to taste before pouring over the noodles and serving.