Thailand

Rad na

Name: Rad na
Total time: 30 min
Yield: 3 servings
Cuisine: Thai
Ingredients: Rice noodles, wide rice noodles (sen yai), dried, or 500 g fresh; 1 tbsp dark soy sauce; 2 tbsp cooking oil (vegetable oil); 5 cloves chopped garlic; Pork, or chicken, thin slices; Broccoli, kai lan (Chinese broccoli) or broccoli stems; 2 cups chicken stock (chicken broth); 1 tbsp yellow bean sauce taucheo; 2 tbsp oyster sauce; 1 tbsp soy sauce; 2 tsp sugar; 2 tbsp in 1/4 cup water tapioca starch; 1/2 tsp white pepper; Vinegar, with sliced chilli, at the table

Smoky charred wide noodles under silky gravy with greens. Season it yourself at the table.

30 minTime

26 gProtein each

mildSpice

Poured over2 chapters · 1 min read

Make it your way

Grandma's wayCharred wide rice noodles with pork and kai lan in thick gravy.

The original

668kcalsame

26 gproteinsame

4 gfibresame

30minutessame

Rad na.

Per serving, worked out from the ingredient table.

Ingredients

Rice noodleswide rice noodles (sen yai), dried, or 500 g fresh

Dark soy sauce1 tbsp

Cooking oil (vegetable oil)2 tbsp

Garlic5 cloves, chopped

Porkor chicken, thin slices

Broccolikai lan (Chinese broccoli) or broccoli stems

Chicken stock (chicken broth)2 cups

Taucheo1 tbsp yellow bean sauce

Oyster sauce2 tbsp

Soy sauce1 tbsp

Sugar2 tsp

Tapioca starch2 tbsp, in 1/4 cup water

White pepper½ tsp

Vinegarwith sliced chilli, at the table

Method

5 steps

1Soak or loosen the noodles, toss with dark soy and fry in half the oil on high until charred in spots. Plate.
2Fry the garlic and pork in the rest of the oil until no pink remains. Add the kai lan stems, then the leaves.
3Add the stock, yellow bean sauce, oyster sauce, soy and sugar and bring to a boil.
4Stir in the starch slurry until thick and glossy. Pour over the noodles and dust with white pepper.
5Season at the table with chilli vinegar, sugar and chilli flakes.

Serve it like this

Serve on a deep plate with gravy pooling around the noodles. Chilli vinegar, sugar and chilli flakes in small dishes alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Thailand

Rad na

Smoky charred wide noodles under silky gravy with greens. Season it yourself at the table.

30 minTime

26 gProtein each

mildSpice

Poured over2 chapters · 1 min read

Make it your way

Grandma's wayCharred wide rice noodles with pork and kai lan in thick gravy.

The original

668kcalsame

26 gproteinsame

4 gfibresame

30minutessame

Rad na.

Per serving, worked out from the ingredient table.

Ingredients

Rice noodleswide rice noodles (sen yai), dried, or 500 g fresh

Dark soy sauce1 tbsp

Cooking oil (vegetable oil)2 tbsp

Garlic5 cloves, chopped

Porkor chicken, thin slices

Broccolikai lan (Chinese broccoli) or broccoli stems

Chicken stock (chicken broth)2 cups

Taucheo1 tbsp yellow bean sauce

Oyster sauce2 tbsp

Soy sauce1 tbsp

Sugar2 tsp

Tapioca starch2 tbsp, in 1/4 cup water

White pepper½ tsp

Vinegarwith sliced chilli, at the table

Method

5 steps

1Soak or loosen the noodles, toss with dark soy and fry in half the oil on high until charred in spots. Plate.
2Fry the garlic and pork in the rest of the oil until no pink remains. Add the kai lan stems, then the leaves.
3Add the stock, yellow bean sauce, oyster sauce, soy and sugar and bring to a boil.
4Stir in the starch slurry until thick and glossy. Pour over the noodles and dust with white pepper.
5Season at the table with chilli vinegar, sugar and chilli flakes.

Serve it like this

Serve on a deep plate with gravy pooling around the noodles. Chilli vinegar, sugar and chilli flakes in small dishes alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Rad na

Make it your way

Ingredients

Method

Rad na

Make it your way

Ingredients

Method

Make it a meal