Pad Radna Recipe

Inspired by Thai Pad

Time1h

Serves4

Fresh thick noodle stir-fry in thick garlic sauce with eggs, seafood, onions, carrots, and Chinese broccoli.

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Ingredients

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1
Prepare the Noodles
Soak the fresh thick rice noodles in warm water for about 30 minutes or until softened. Drain and set aside.
2
Prepare Vegetables
Julienne the carrot and slice the onion thinly. Cut the Chinese broccoli into bite-sized pieces, and set all the vegetables aside.
3
Make the Sauce
In a small bowl, mix the soy sauce, oyster sauce, sugar, water, cornstarch, and white pepper until well combined. Set aside.
4
Cook the Seafood
In a large pan or wok, heat 1 tablespoon of oil over medium-high heat. Add the seafood mix and stir-fry for about 2-3 minutes until cooked through. Remove from the pan and set aside.
5
Stir-Fry Vegetables
In the same pan, add another tablespoon of oil. Add garlic and onion, stir-fry until fragrant. Then add the carrots and Chinese broccoli, stir-frying for about 3-4 minutes until they are tender but still crisp.
6
Combine Ingredients
Push the vegetables to one side of the pan, crack the eggs into the empty side, and scramble them until just set. Then add the drained noodles and the cooked seafood back into the pan.
7
Add Sauce
Pour the prepared sauce over the noodles and toss everything together to coat evenly. Stir-fry for another 2-3 minutes until everything is heated through and the sauce thickens.