![]() ![]() While waiting for the sauce to boil, dissolve corn starch in water and stir until it’s smooth.Ħ. Add water to boil and then add vegetables.ĥ. You can mix these before cooking and add in at once.Ĥ. Then add sugar, fish sauce, oyster sauce and soy bean paste. Back to the same pan, fry chopped garlic to turn it golden brown with some cooking oil, and add meat.ģ. Don’t stir but gently flip noodles over and place in bowls. Toss the noodles quickly to get some browning on the noodles. Heat the pan, fry the noodles and add the black soy sauce to the pan. Meat of your choice: chicken, pork, beef, shrimps or mixed seafood (we used thinly sliced chicken) Gravy Sauceġ tablespoon tapioca starch (or corn starch) – dissolve in 2 tablespoons of water 1/2 tablespoon Fish Sauce 2/3 tablespoon sugar 1 tablespoon soy bean paste 1 tablespoon Oyster Sauce 2 cups water 1 tablespoon garlic, chopped Cooking oil for fryingĬhinese Kale, cut 1 inch long Broccoli, cut in small pieces Carrot, cut in small pieces You may add any kind of vegetables you like such as baby corns or mushrooms, etc.ġ. We have try it with spaghetti and it turned out to be great. ![]() Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Ingredients NoodleĬlick here to see how we make noodle for this Rad Na : Homemade Fresh Thai Wide Noodles (Sen Yai).ġ cup of fresh wide rice noodles or any noodles you like, rice vermicelli is great too. You can put some additional sugar, fish sauce, sliced chilies in white vinegar and ground dried chilies on the side when eating. Rad Na is our favorite all time noodle dish and the recipe is down below. The meat can be pork, chicken or seafood. Rad Na is flat rice noodles and vegetables topped with thick Thai gravy sauce. We suggest coming here whenever you want excellent Thai noodles on a budget but can't be bothered to wait for a table or skim through a menu that's a hundred items long.Rad Na Noodles is a popular street food dish in Thailand. Though it's the only street noodle vendor we know of popping up every night in Thai Town, Rad Na Silom is more than just a novelty. Of course, it all smells ten times better late at night after you’ve had a few cocktails at nearby Harvard & Stone. The ambiance here is one of a kind: As you listen to the roar of wok burners and melodramatic Sam Smith covers playing on the sound system, you'll be hit with various appetizing odors-fish sauce, seared pork, and fried eggs-as each dish is cooked to order. Later, you'll see groups of seven having a bite after a successful happy hour and maybe one person in sweatpants picking up some mango sticky rice (the lone dessert) to go. Earlier on, you'll usually see families, students, and software engineers talking on work calls between mouthfuls. The crowd tends to vary between early evening and when the last orders are served around midnight. All the dishes here go for a reasonable $10 each, though we do wish the portions were a little larger-don't expect the mountainous piles of pad thai you might pay more for at one of the neighborhood’s many sit-down Thai restaurants. If noodles aren't your thing, there's a single eggy fried rice on the menu, too. Some, like the pad thai topped with bean sprouts and dried shrimp, get vigorously stir-fried in the wok, while others are smothered in a silky rad na gravy. Rad Na Silom is cash only and ordering is pretty straightforward: there are just eight dishes to choose from, made with either flat or thin rice noodles. It's a quick, convenient spot that makes some of the city's best pad thai and pad see ew while you wait curbside. with a line of tables and a wok station that cranks out stir-fried dishes in minutes. Starting around 5pm each night, this Thai noodle vendor sets ups outside Silom Supermarket in Thai Town, transforming a half-block of Hollywood Blvd. Like a puppy adoption at a weekend farmers market, Rad Na Silom attracts a crowd. ![]()
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