Rad Na

Sometimes called Rat Na, this incredible Thai dish is still underrated to this day. Many people simply have not heard about it! It is a beautifully simple dish consisting of rice noodles, chicken & greens in a glossy gravy. If you cannot find Asian greens such as pak choi you can use finely sliced broccoli stems. The gravy is really the star of this dish. Enjoy with a splash of chillies pickled in rice vinegar.

2-4 Servings

Ingredients: Sunflower oil

4 cloves of garlic, finely chopped

300gr chicken breasts, finely sliced

3 tbsp cornflour

2 cups of water

4 tbsp light soy sauce

4 tbsp yellow bean paste

250gr Asian greens

400gr rice noodles

3 tbsp dark soy sauce

Instructions:

Place your rice noodles in a large bowl & pour boiling water over them. Stir regularly as they soften for 10 minutes, to ensure they do not clump together. Drain & rinse with cold water until they have cooled to room temperature. Leave them in the strainer to dry out while you prepare your chicken.

Heat 3 tbsp sunflower oil in a wok on medium heat & add your garlic.

Stir constantly for 1 minute before adding your chicken. Brown on all sides for 2 minutes then add 1 cup of water, the light soy sauce & yellow bean paste.

Mix your cornflour with 1 cup of cold water & stir it into your sauce.

Keep stirring very regularly as the sauce thickens to a gravy consistency. If it becomes too thick you may add a little more water. You want the gravy to be fluid.

Add the greens & simmer for 2 minutes. Once the greens are cooked, turn off the stove & cover your wok with a lid to keep the gravy warm.

Heat 3 tbsp of sunflower oil in a second pan on medium heat. Fry your noodles with the dark soy sauce for 5 minutes or until hot and cooked through.

Place a nest of noodles in a bowl & pour a generous ladle of chicken & greens in gravy over the top.