Rad Na
This was my hands-down favorite of all dishes I tried in Thailand. Since it inexplicably doesn’t seem to have much of a presence in the U.S., I considered it my duty to spread the word about how to make it. You’re welcome.
Servings
4servings
Servings
4servings
Ingredients
Instructions
  1. To cook the chicken:
  2. Season both sides of the chicken with sea salt and black pepper.
  3. In a large skillet over medium heat, cook the chicken for a few minutes on both sides, until lightly golden.
  4. Remove chicken to a cutting board, chop and keep warm.
  5. To make the pan gravy:
  6. In the same skillet over medium heat, add the sesame oil. There should be a tiny bit of drippings still left in the pan, so scrape that up with a large spoon or spatula as the oil heats.
  7. Add the garlic, give it a quick stir in the hot oil and let it cook for no more than a minute. You don’t want to brown it.
  8. Add the chicken broth and tamari, stirring up all the drippings. Let it come up to a simmer.
  9. Meanwhile, in a small bowl, combine the cornstarch and water, stirring until you get a smooth, very thin paste (you want a heavy cream consistency). Add the cornstarch mixture to the simmering broth as you whisk thoroughly. It should immediately thicken up into a thin gravy.
  10. Taste and add pinches of sea salt as needed. Cover and turn heat as low as possible.
  11. To make the veggies:
  12. In another large skillet over medium heat, add the sesame oil. When it’s hot, add the garlic, cooking for no more than thirty seconds or so, just enough to be fragrant, but not browned.
  13. Add the mushrooms and stir, cooking until slightly browned, a couple minutes. Add the bok choy and green onion, stirring often, until bok choy is wilted, a couple minutes. Add a small sprinkle of sea salt and stir. Remove veggies to a bowl and keep warm. Wipe the skillet.
  14. To make the noodles:
  15. Soften noodles according to package instructions.
  16. In the same large skillet over medium heat, add canola oil, heating for a minute or so. Add noodles to pan, distributing evenly, and let cook for a couple minutes. With a spatula, flip the noodles and cook another couple minutes on the other side.
  17. To serve:
  18. Divide the noodles among four bowls, then top with the veggies, chicken and gravy.
  19. Devour.