Fish rad na is an exquisite noodle dish featured prominently in Thai cuisine. It consists of stir-fried noodles and fried fish garlic gravy on the top. This dish provides multiple layers of flavors, such as salty and nutty from the black bean sauce and sweetness from the sweet peppers. Many Thai food fans have tried rad na noodles and fell in love with them. The good news is this dish is easy to make at home and is sure to become your next unique eat!
Let me introduce this dish for Thai food beginners, rad na is a complete meal in a single bowl. It usually consists of quick stir-fried fresh flat rice noodles with soy sauce and homemade meat or seafood and vegetables in a thick gravy. The traditional preparation usually has condiments on the side to enhance the flavor, such as vinegar, sugar, red pepper and fish sauce. If you like more exotic flare, mix them altogether and enjoy!
Rad na generally is a fast food dish served at small restaurants and big eateries within Thailand; The Land of Smiles. Many noodle places are specialize in making rad na, commonly offering noodles in marinated pork and kale gravy. Of course, variations are also available at local restaurants around the globe. Try rad na next time for your Thai meal!
Ingredients for 2 servings
½ lb of fresh rice noodles (any kind as you prefer: sen yai, sen mee or sen lek)
1 tablespoon of vegetable oil for frying the noodles (canola oil is preferred)
1 teaspoon of black soy sauce (if you can’t find it, use a regular soy sauce)
3 cups of chicken stock
½ cup of a combination of diced green, yellow and red peppers
3 pieces of tilapia cut in 4 (if you like other fish, feel free)
Salt and pepper (for seasoning the fish)
1 cup of cornstarch (for coating the fish)
1 cup of oil (for frying the fish)
1 teaspoon of black bean sauce
1 tablespoon of chopped garlic
2 tablespoons of oyster sauce
1 teaspoon of low sodium soy sauce
1 teaspoon of sugar
½ teaspoon of pepper
2 tablespoons of cornstarch (mix well with 4 tablespoons of water)
1 teaspoon of sesame oil
Condiments on the side (sugar, vinegar, fish sauce and red pepper)
- Add 1 cup of oil to a medium deep skillet over high heat.
- Season the fish with salt and pepper, then transfer to coat the seasoned fish with cornstarch
- After the oil reaches 375 F, gently add the fish to fry until golden brown. Drain the fish on a paper towel and set aside.
- Add the 1 tablespoon of oil in a medium frying pan over medium high heat.
- After the oil gets hot, add the fresh noodles to fry in the pan and add the soy sauce to stir-fry with the noodles. Combine well together and remove to 2 medium size bowls.
- Add the 3 cups of chicken stock in a medium saucepan over medium high heat and bring to boil.
- Add the garlic, peppers, black bean sauce, oyster sauce, soy sauce, sugar and pepper into the saucepan.
- Gently add the cornstarch mixer and whisk at the same time until combined. The sauce should get thicker.
- Try your sauce and adjust it to fit your taste.
- Remove from the stove and pour the sauce over the noodles and fried fish.
- Add the sesame oil on the noodle bowls.
- Can’t wait to enjoy!
Fish Rad Na Suggestions
The first time I had a fish noodle dish at Kaosan Road in Bangkok for many years ago. After that, this saucy offering has become my one of favorite noodle dishes. It provides crunchy texture from the fried fish and a little chewiness from the noodles. The food is so comforting from every bite with the flavorful sauce.
This menu item is only available in some selected restaurants in Thailand. Most street food stalls and local small restaurants don’t offer this dish. Fortunately, that restaurant in Kaosan Rd. is still open for me to enjoy the fantastic noodles sometimes in the city.
However, this menu wasn’t easy to find in New York. Most restaurants offer rad na pork, beef, chicken and seafood. Of course, I make my homemade style in my kitchen. It always comes out great. Thank you to all the local food stores and Asian supermarkets for carrying all the ingredients needed by this home chef.