Stir-fried rice noodles with gravy (Rad na) from The Better-than-Takeout Thai Cookbook: Favorite Thai Food Recipes Made at Home (page 78) by Danette St. Onge

  • fermented yellow soybean paste
  • garlic
  • Show all ingredients...

  • EYB Comments

    Can substitute broccolini for Chinese broccoli, thin egg noodles for fresh wide rice noodles, soy sauce mixed with palm sugar and dark molasses for Thai dark sweet soy sauce, and meat of your choice for beef flank steaks.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ground roasted chili powder (Prik pohn kua); Pickled chiles in vinegar (Prik dong); Chiles in lime sauce (Prik manow)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute broccolini for Chinese broccoli, thin egg noodles for fresh wide rice noodles, soy sauce mixed with palm sugar and dark molasses for Thai dark sweet soy sauce, and meat of your choice for beef flank steaks.

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