Rad Nar Recipe
Broad flat rice noodles stir-fried in a soy sauce, topped with Chinese broccoli, carrot, baby corn and gravy sauce. Choice of Chicken, Bees, Tofu, Vegetable or Shrimp.
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Ingredients
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Noodles & Protein
Vegetables
Sauce & Gravy
Seasoning & Oil
Garnish
Method
Prep
If using frozen rice noodles, separate and thaw gently under cold running water until flexible; drain well. If fresh, gently separate into loose portions.
Pat protein dry. If using chicken or shrimp, lightly season with 1/4 tsp white pepper and 1/4 tsp salt. If using tofu, toss cubes with 1/2 tsp cornstarch to help brown.
In a small bowl combine sauce ingredients: light soy, dark soy, oyster sauce, fish sauce, sugar and hot stock. In a separate small cup, whisk cornstarch with 2 tbs water to make slurry; set both aside.
Cook Protein
Sear protein
Heat 1 tablespoon neutral oil in a large wok or heavy skillet over high heat until shimmering. Add chosen protein (chicken/shrimp/tofu) in a single layer. Stir-fry until just cooked through and lightly browned (chicken ~2–3 minutes per side thin slices, shrimp 1–2 minutes until pink, tofu 3–4 minutes). Remove protein to a plate and reserve juices in the wok.
Vegetables
Add Chinese broccoli and stir-fry 1–2 minutes until bright green and just tender but still crisp. Add scallions and toss 10 seconds.
Noodles & Toss
Push vegetables to one side of the wok. Add another teaspoon oil if needed. Add the noodles and pour the reserved sauce mixture over them. Toss gently with tongs or two spatulas to coat the noodles and heat through, about 1–2 minutes. If noodles are sticking, add 1–2 tablespoons hot stock or water to loosen.
Return cooked protein to the wok and gently fold together with the noodles and vegetables so everything is evenly distributed and heated through, about 1 minute.
Gravy & Finish
Stir the cornstarch slurry again and slowly pour into the hot sauce area of the wok while stirring or tossing constantly. Cook 30–60 seconds until sauce thickens to a glossy gravy and coats the noodles and vegetables. If sauce becomes too thick, thin with 1–2 tablespoons hot stock.
Turn off heat; drizzle with sesame oil and sprinkle remaining white pepper. Taste and adjust seasoning with extra soy or fish sauce if needed.
Transfer to serving plates, top with fried garlic or crispy shallots if using, and serve immediately with lime wedges on the side.