The warm golden colour of fresh rice noodles is topped with stir-fried pork and gai lan (Chinese broccoli) sliced very thin and quickly stir fried in a rich Asian-style gravy. Top with chilli vinegar and chilli powder to serve this brilliant weeknight meal.
Thai Pork & Gravy Noodles (Rad Naa)
3 tbsp vegetable oil
300g (10.6 oz) fresh rice noodles *
1 tsp dark soy sauce
2 garlic cloves, finely chopped
100g (3.5 oz) gai lan (Chinese broccoli) or any Asian greens you prefer, sliced
3 tbsp fish sauce
1 tbsp oyster sauce
1 tsp sugar
200g (7 oz) pork fillet, thinly sliced
2 tbsp cornflour mixed with 2 tbsp water
¼ tsp ground white pepper
chilli power to serve
Chilli vinegar:
1 long red chilli, sliced
¼ cup white vinegar
- For the chilli vinegar, combine ingredients in a small bowl. Set aside.
- Heat 1 tablespoon of the vegetable oil in a wok or large frying pan over high heat. Add the rice noodles and stir-fry for a minute. Add the dark soy sauce and stir-fry for another minute. Transfer noodles to a serving plate.
- In the same pan, heat the remaining 2 tablespoons of oil. Add the garlic and stir-fry for 30 seconds. Add the gai larn and stir-fry for another 30 seconds. Add 1 cup of water, fish sauce, oyster sauce and sugar. Stir to combine. Then add the pork and cook for 2-3 minutes or until just cooked through. Then stir through the cornflour mixture and white pepper. Cook until thickened. Pour pork and gravy over the noodles.
- Serve with the chilli vinegar and chilli powder.
- Notes: – Dried rice noodles or cooked egg noodles can be used here too.
