Rad Na (Lard Na) -Thai-Style Wide Rice Noodle with Pork in Gravy Sauce

Have you ever heard about this dish before?  Thai-style stir-fried wide rice noodles with pork and chinese broccoli in gravy sauce is so called "Rad Na" (or "Lard Na").  It is one of popular one-plate dishes in Thailand.   It is sophisticatedly scrumptious yet easy to cook.  Let's get started.

This time I tweak the recipe to get a hint of chinese food by adding shitake mushroom :), which is my favorite mushroom.  

Ingredients:

PS: The amount of each following ingredients are just approximate measured since when I make this dish I have never really measured them.  So you can adjust the amount of them to your liking.

Part A: For marinating pork:

• 1 lb. Pork, sliced in bite-size
• 2 tbsp. Soy sauce
• 2 tbsp. Oyster sauce
• 1 tbsp. Seasoning sauce
• 2 tbsp. Potato Starch
• 1 tsp. Baking Powder
• 1 tbsp. Sugar

Part B: For Stir-fried noodles:

• 1 lb. Wide rice noodles
• 2 tbsp. Black soy sauce (To give aroma and black color to noodles.  If you can't find one, it's ok to leave it out)
• Oil

Part C: For Gravy Sauce:

• 1lb. or more Chinese Broccoli, separate stems and leaves
• Marinated Pork (from Part A)
• Dried Shitake Mushroom, soaked in warm water until soft and slice in pieces (optional)
• 8-10 cups Boiling Water
• 4 tbsp. Soy sauce
• 4 tbsp. Oyster sauce
• 2 tbsp. Seasoning sauce
• 2 tbsp. Sesame oil
• 2 tbsp. Soy bean paste (optional)
• 2 tbsp. Sugar
• 1 tbsp. Garlic Powder
• Ground Pepper
• 1/3 cup Potato Starch, dissolved in 1/2 cup water 

Directions:

- Marinate pork with all ingredients in part A at least half an hour or preferably, overnight.  

      

- Heat oil in the nonstick pan.  Add noodles and black soy sauce.  Stir noodles until they are all coated with sauce, aromatic and a little bit crispy in some part.  Set it aside.

                                          

- Put marinated pork from step 1 and shitake mushrooms in boiling water.  Stir to combine. 

- Once pork is almost 75 percent done, stir in chinese broccoli stems and all condiments from part c except the last ingredient (potato starch mixture).  Lastly, stir in chinese broccoli leaves. 

  

- Seasoning the gravy with soy sauce, oyster sauce, seasoning sauce, sesame oil, soybean paste, sugar, garlic powder and ground pepper to your taste.  

- When everything is cooked completely, rapidly stir in potato starch mixture (1/3 cup Potato Starch, dissolved in 1/2 cup water) to thicken the gravy. Yeah, finished!!!

- For serving, arrange the noodles on to the plate and then put some gravy on the top.  Vola!!! Enjoy.....the most yummy dish ever. :P

You can enjoy as it is or some people in Thailand including myself ^__^ like to eat it a bit more spicy and tangy by adding some red pepper flake, vinegar with pickled pepper and more ground pepper on the top to taste.