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Thai Rad Na with gravy sauce on a platter.

Rad Na Wide Noodles with Gravy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Suwanee
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Low Lactose


Thai stir-fried Rad Na Wide Noodles with Gravy is a savory and hearty dish with charred wide rice noodles with cooked Chinese broccoli and carrots and is then covered with a mouthwatering gravy sauce. It's the perfect comfort food all year round. Easy and quick, it comes together in 30 minutes!



The Rad Na Noodles

Using fresh, wide rice noodles is crucial for this recipe as the soft, chewy, and charred noodles provide the base for this gravy.

  • 1 pound fresh wide noodles. Use the chow-fun wide noodles. 
  • 2 tablespoons garlic. 
  • 1 tablespoon sweet dark soy sauce. 
  • 1 tablespoon soy sauce.  
  • 1 tablespoon oil. 

The protein

  • 1 pound beef, thinly sliced into 2-inch pieces. Use stir-frying beef cuts like sirloin, flanks, and skirt steak.  
  • 1 teaspoon baking soda. 
  • 1 tablespoon water. 
  • 1 tablespoon garlic, minced. 
  • 2 tablespoons oil. Use neutral oil like avocado, canola, or vegetable oil for stir-frying the beef.

The Rad Na Sauce

  • 2 tablespoons oyster sauce. Adds the umami velvety flavor.
  • 2 tablespoons light soy sauce. Use regular soy sauce as a substitute
  • 1 1/2 tablespoons soybean paste. It's a fermented yellow bean sauce common in many dishes in Thai cooking. It's essential to make this recipe authentic. Find these at your local Asian grocery stores.
  • 1/2 tablespoon rice vinegar. Adds a tanginess to help balance the sweet and salty flavor.
  • 1 tablespoon sugar. Use white, coconut, or monk fruit sugar. 
  • 1-2 teaspoon ground white pepper. 
  • 3 tablespoons tapioca starch. Or tapioca flour. 
  • 3 cups chicken broth. Use any broth or stock of your choice. 
  • 8 ounces of Chinese broccoli. Slice the stems into long, thin pieces, around 2-inch pieces. Cut the leafy parts into larger pieces, 3-4 inches.
  • 1 cup carrot. Slice long and thin, around 2-inch pieces each. Carrot chips are super handy for this recipe.


  1. Mix the beef, baking soda, and water in a small bowl and lightly massage with your fingers until the baking soda dissolves. Let sit at room temperature for about 10 minutes while you prep the other ingredients.
  2. Make the gravy mixture. Make the sauce for the grave in a large bowl by adding oyster sauce, soy sauce, soybean paste, vinegar, sugar, white pepper, tapioca starch, and stock. Stir well and set aside.
  3. Prepare the noodles. If using large sheets, cut noodles into 2-3 inches wide and 6 inches long. Microwave the noodles for 1-2 minutes until soft enough to separate the noodles. Be careful when handling hot noodles straight out of the microwave. Set aside the strands until ready.
  4. Make the fried noodles. Set a wok or large pan on high heat, add 1 tablespoon of oil, then add the garlic and noodles to the hot oil. Pour the sweet, dark soy sauce over the noodles, then spread the noodles out as much as possible on the pan surface. Don't touch it for about 12 minutes. We're letting the noodles char a bit for the extra flavors. Gently flip the noodles to cook the other side. Let the noodles charred to a light golden brown for about 2 more minutes. Remove from heat and place into individual serving plates (3-4 plates) while waiting for the gravy to be ready.
  5. Add the rest of the oil to the same pan, turn the heat to medium-high, add the beef and garlic to the hot pan, and cook for 2 minutes or until the beef is lightly browned but not fully cooked. Stir a couple of times.
  6. Add carrot and only the stems of the Chinese broccoli. Cook for 2 minutes until lightly tender and stir. We'll save the leafy part for the end. They cook very quickly.
  7. Add the gravy mixture to the pan. Before adding to the beef, use a fork or whisk to lightly stir the bowl before adding to dissolve any lumps from the tapioca starch.
  8. Stir everything well in the wok and cook until the gravy thickens about 3-4 minutes. Turn the heat off and scoop a generous amount of the gravy into each noodle platter. Serve immediately! Enjoy the best Rad Na, your new Thai favorite noodle dish! (;

Garnishing options

  • Chili vinegar. Make your own by mixing 4-10 finely diced chilis with ¼ cup rice or white vinegar, and let it soak for a bit. It will last up to 3-4 weeks in the fridge.
  • Pickled Jalapenos.
  • Thai chili flakes 
  • Fried garlic or shallot
  • Ground white pepper
  • Fish sauce
  • White granulated sugar


  • Use a non-stick pan for making this dish, especially when frying the noodles. If using a wok, especially at high heat, the noodles stick too much to the pan, causing the fragile noodles to break up too easily into small bits. If necessary, add a little oil to the pan to loosen up the noodles.
  • Use a large wok or skillet to hold in all the gravy mixture, the vegetables, and the meat.
  • Eaten as a breakfast meal, try it. It's so hearty and will keep you full for a long while.
  • If your Asian market doesn't carry the wide rice noodles, use the widest dry ones you can find and follow the packet instructions before using with stir-frying.
  • I've used frozen cut noodles before, and they work great. Be sure to cook them as per the packet directions.
  • Buy extra noodles! (: Especially if you can find fresh rice noodles. With this recipe technique, the noodles are delicious on their own! Perfect for my little picky eaters. (;

** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **

  • Prep Time: 15
  • Cook Time: 15
  • Category: beef recipe, noodles, stir fry
  • Method: Stir-fry
  • Cuisine: Thai