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Thai

Rad Na Chicken Noodles

A Thai-Chinese wide rice noodle dish with tender chicken, Chinese broccoli and a glossy savory gravy.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Rad Na Chicken Noodles

36 mintotal

Prep 18 min · Cook 18 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Twenty-five minutes. The noodles are charred first and set aside, and the gravy is made in the same wok afterwards.

Method

  1. Toss the flat rice noodles with a little neutral oil in a hot wok or wide pan until lightly smoky, then remove them to serving bowls.

  2. Heat the remaining neutral oil and stir-fry the garlic until fragrant.

  3. Add the chicken and cook until the outside turns opaque.

  4. Pour in chicken stock, oyster sauce, soy sauce, sweet soy sauce and ground white pepper, then bring to a simmer.

  5. Add Chinese broccoli and cook until the stems are crisp-tender and the chicken is fully cooked.

  6. Stir in the tapioca starch slurry a little at a time until the gravy turns glossy and spoonable.

  7. Ladle the hot gravy over the noodles and serve immediately.

How to tell it's done

The noodles should be soft and slightly smoky, while the gravy should be glossy and lightly thick.

Getting it right

Tip

Char the noodles separately before adding gravy; this keeps Rad Na from tasting like plain boiled noodles.

What to serve it with

Serve hot as a complete saucy noodle bowl with extra white pepper on the side.

Common mistakes

The gravy turns gluey or stays watery.
Add the tapioca slurry a little at a time and let it come back to a simmer between additions. It thickens fast and continues to thicken off the heat, so stopping early is the safer error.
The noodles are pale and soft.
Char them alone in a hot wok first, before any liquid. That brief scorching is what gives rad na its smokiness, and noodles added straight to the gravy never get it.

Substitutions

  • Use Broccoli if Chinese Broccoli is unavailable, slicing the stems thinly.
  • Use Cornstarch instead of Tapioca Starch if needed; add gradually because thickening strength can vary.
  • Oyster Sauce usually contains shellfish and Soy Sauce may contain gluten; check packaged sauce labels.
  • Use Chicken Breast instead of Chicken Thigh if preferred, but cook gently to avoid dryness.

Storing and reheating

Best immediately. Gravy and noodles keep two days stored separately — never together, since the noodles drink the gravy and both suffer. Reheat the gravy gently and loosen with stock.