Street Food Sizzling Rad Na – Thai Rice Noodles with Gravy

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   If the rice noodles are very firm, microwave them for 40 seconds to 1 minute to soften and help separate the strands.
   ▶ ≈1:33
2. 2
   Heat oil to the proper temperature (test by dipping a wooden spoon; small bubbles should form). Gently drape the rice noodles into the hot oil to create a nest.
   ▶ ≈2:14
3. 3
   Fry the noodles for about 5–6 minutes until the edges become crispy and firm when touched with a spatula.
   ▶ ≈2:41
4. 4
   Crack an egg into the center of the noodle nest. Gently splash hot oil over the egg white to cook it while keeping the yolk runny.
   ▶ ≈2:59
5. 5
   Once the egg white is cooked, carefully lift the noodle nest and egg using two spatulas and transfer to a plate.
   ▶ ≈3:13
6. 6
   Empty the oil from the wok and add 1 tablespoon of fresh vegetable oil. When the wok is hot, stir-fry the chicken thigh and fresh squid.
   ▶ ≈4:42
7. 7
   When the chicken and squid are nearly cooked, add the chicken stock.
   ▶ ≈4:56
8. 8
   Season the gravy with yellow soybean paste, oyster sauce, soy sauce, sugar, and sesame oil.
   ▶ ≈5:21
9. 9
   Add the carrot, baby corn, and Chinese broccoli leaves, and cook for a couple more minutes.
   ▶ ≈5:29
10. 10
    Stir in the potato starch slurry to thicken the broth into a glossy, thick gravy—this happens within about 30 seconds.
    ▶ ≈5:42
11. 11
    Heat a cast-iron hot plate until it is smoking hot. Quickly place the fried noodle nest and egg on the hot plate and pour the gravy over it.
    ▶ ≈6:11
12. 12
    Finish with a sprinkle of white pepper on top. Enjoy while the hot plate is still sizzling.
    ▶ ≈6:51