Traditional Pork Rad Na Recipe Thaifood by Nong and Josh

Ingredients: 

For the noodles 

• 300 g wide rice noodles
• 1 tbsp light soy sauce
• 1 tbsp oil 

For the pork marinade 

• 200 g sliced pork loin 
• 1 tbsp light soy sauce
• 1 tsp oyster sauce
• 1 tsp sugar 
• 1 tsp cornstarch A pinch of white pepper 

For the gravy 

• 2 tbsp vegetableoil 
• 3 cloves garlic, crushed 
• 2 cups pork broth or water 
• 2 tbsp oyster sauce 
• 1 tbsp light soy sauce 
• 1 tsp dark soy sauce (for color) 
• 1 tsp sugar 
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry) 
• 1 cup Chinese kale, sliced White pepper to taste 

Passion for Cooking. by Nong_Josh

Instructions:

Step 1: Prepare the noodles Heat oil in a pan. Add the wide rice noodles and season with light soy sauce. Stir-fry until slightly charred and fragrant. Transfer to a serving bowl. 

Step 2: Marinate the pork Mix pork with soy sauce, oyster sauce, sugar, cornstarch, and white pepper. Let marinate for 10–15 minutes. 

Step 3: Cook the gravy Heat oil and sauté crushed garlic until fragrant. Add pork and cook until no longer pink. Pour in broth/water and bring to a boil. Season with oyster sauce, soy sauce, dark soy sauce, and sugar. Add Chinese kale and simmer briefly. Slowly pour in the cornstarch slurry while stirring to thicken the gravy. Sprinkle white pepper. 

Step 4: Assemble Pour the hot gravy over fried noodles. Serve immediately.