Rad Na

Pailin Chongchitnant’s selected rad na tops toasted fresh wide rice noodles with pork gravy and Chinese broccoli. The Thai noodle dish combines chewy strands with a sauce just thick enough to coat them.

Thinly sliced pork shoulder rests in a marinade of soy, oyster sauce, toasted sesame oil, sugar, white pepper, selected tapioca starch and an egg white. The fresh noodles receive selected optional black soy before a separate oil portion helps toast both sides.

Garlic and selected tao jiew begin the gravy in another oil portion. Prepared pork stock, soy, selected Golden Mountain sauce, sugar, white pepper and the selected optional toasted sesame oil follow before the pork and Chinese broccoli enter.

A separate tapioca-and-water slurry thickens the boiling gravy. Only half goes in initially, with more of the same mixture added if needed; the chosen consistency coats the noodles without becoming heavy or gloopy.

The noodles are divided into bowls and covered with the gravy. Optional own chili vinegar and toasted chili flakes are separate condiments, adding acidity or heat to the plated meal.