Rad Na Thai Noodles
This post may contain affiliate links. Please read my disclosure policy.
Last weekend, I found myself rummaging through my pantry and came across a stockpile of Asian noodles: dried lo mein, udon, soba, ramen, dangmyeon, and a few packs of wide rice noodles.
Upon seeing the wide rice noodle, I immediately found myself dreaming about rad na, a favorite Thai dish served at The Continental, a restaurant around the corner from my first apartment in Philadelphia. Rad na is a stir fry, typically made with fresh rice noodles, meat, seafood, or tofu, and heaps of bean sprouts. At Continental, it’s served over shredded Romaine.
I found the combination of the warm, sauce-slicked noodles tangled with fresh bursts of bean sprouts and crisp, cool Romaine to be irresistible and couldn’t go more than a few weeks without ordering a bowl of it.
I even learned to make it at home (and wrote about it here!), after spotting the recipe for it in Aliza Green’s Starting with Ingredients. This was in 2006, while still living in Philadelphia, when I could zoom on my bike to the Asian market and return in no time with slabs of fresh rice noodles, mountains of bean sprouts, and any “exotic” ingredient from dried shrimp to fermented black bean paste. (What a dream!)
Today’s circumstances would call for some changes. Dried rice noodles would replace fresh, and the rad na sauce, which calls for oyster sauce, would need some altering. The last time I used oyster sauce I was disappointed with the flavor it imparted, and when I looked at its ingredient list, a mix of sugar, flavor enhancers, yeast extracts, oyster extracts, colors, and preservatives, it was no wonder.
A bit of googling gave me the courage to simply use a smaller amount of soy sauce in its place. And while perhaps some nuances of flavor were lost with this substitution, I didn’t find myself missing anything. Between the fish sauce, rice vinegar, soy sauce, and brown sugar along with toasted cashews, egg, scallions, and bean sprouts, there is plenty of flavor and texture here to make it as irresistible as ever.
A Few Notes:
- Mise en place: The total cooking time for this dish is about 1 minute, so it’s important to have your ingredients all prepped: scallions sliced, nuts toasted and chopped, egg cooked and chopped, etc.
- Noodles: I really love the wide dried rice noodles (10 mm) if you can find them. Asian markets carry them. I just ordered a package of these. I’ll keep you posted on how they work out.
- Bean Sprouts: I was thrilled to find them at Shop Rite, because they add the loveliest crunch/texture to this dish. If you can’t find bean sprouts, something like finely chopped endive or Savoy cabbage might offer a similar crunch.
- Egg: If you are comfortable scrambling the egg directly into the stir fry of noodles (or in the same pan, with the noodles pushed off to the side), go for it. I never love my results (poor technique on my part!) with this method do I do one of two things:
- Joanne Chang’s water bath baked eggs: I have been in the habit of making the Joanne Chang water bath baked eggs nearly weekly for about a month now. It is so nice to have a slab of egg on hand not only for egg sandwiches (see Instagram video here), but also for dishes like this stir fry, when you need a little protein. Find Joanne’s recipe online.
- Crêpe-like omelet: Another nice method, which is outlined in the recipe, is to simply beat two eggs, and to cook them as you would a crêpe in a large, non-stick pan over low heat, swirling to create a very thin egg “pancake” Roll this into a coil and slice it into thin ribbons. See video below:
Here’s the play-by-play: Gather your ingredients.
Make a simple sauce of brown sugar, soy sauce, rice vinegar, water, and fish sauce:
Prep your ingredients: slice the Romaine and scallion; chop the cashews or peanuts, slice or cube the egg.
Boil dried rice noodle for 4 – 6 minutes. Drain.
Heat a wok with some oil, add the chili flakes, then the noodles, then the sauce, then everything else. Cook for about a minute. This is definitely a recipe where mise en place is important.
Dump your noodle mixture over the chopped Romaine.
Toss to combine. Serve immediately, passing more hot sauce on the side, if you wish.
PrintRad Na Thai Noodles
- Total Time: 25 minutes
- Yield: Serves 4
Description
Adapted from Aliza Green’s Starting with Ingredients, this variation replaces the 6 tablespoons of oyster sauce with 3 tablespoons of soy sauce and 3 tablespoons of water. I’m also using brown sugar in place of white. If you are sensitive to salt, consider using low-sodium soy salt.
Notes:
- Mise en place: The total cooking time for this dish is about 1 minute, so it’s important to have your ingredients all prepped: scallions sliced, nuts toasted and chopped, egg cooked and chopped, etc.
- Noodles: I really love wide dried rice noodles (10 mm) if you can find them. Asian markets carry them. I just ordered a package of these. I’ll keep you posted on how they work out.
- Egg: If you are comfortable scrambling the egg directly into the stir fry of noodles (or in the same pan, with the noodles pushed off to the side), go for it. I never love my results (poor technique on my part!) with this method do I do one of two things:
- Joanne Change’s water bath baked eggs: I have been in the habit of making the Joanne Chang water bath baked eggs nearly weekly for about a month now. It is so nice to have a slab of egg on hand not only for egg sandwiches (see Instagram video here), but also for dishes like this stir fry, when you need a little protein. Find Joanne’s recipe online.
- Crepe-like omelet: Another nice method, which is outlined in the recipe (and at the end of the video), is to simply beat two eggs, and to cook them as you would a crepe in a large, non-stick pan over low heat, swirling to create a very thin egg “pancake” Roll this into a coil and slice it into thin ribbons.
Ingredients
- 2 eggs, lightly beaten, see notes above
- 3 tablespoons soy sauce
- 3 tablespoons fish sauce
- 3 tablespoons brown sugar
- 3 tablespoons unseasoned rice vinegar
- 1 head romaine
- 1/2 teaspoon crushed red pepper flakes (or more if you like heat)
- 1 bunch (4-6) scallions, thinly sliced on the bias (if you wish)
- 1/2 pound fresh mung bean sprouts
- 1 cup roasted cashew or peanuts, roughly chopped
- 8-oz dried wide rice noodles, see notes above
- 2 tablespoons neutral oil
- hot sauce, for serving, optional
Instructions
- Place a large pot of water on to boil.
- If you are making the egg crepe/omelet, heat a large (11-inches) nonstick skillet over medium heat. Add 1 teaspoon neutral oil. Beat the eggs with a pinch of salt and pour into the center of the pool of oil. Swirl pan so that eggs coat the pan in as thin a layer as the pan will allow. Turn heat to low. Cook 20-30 seconds. The top may not look entirely cooked. Turn off the heat. Roll the egg pancake into a coil and transfer to a board. Thinly slice into ribbons. Set aside. (Video guidance here.)
- Make the rad na sauce: Combine the soy sauce, fish sauce, brown sugar, rice vinegar, and 3 tablespoons water in a small bowl. Set aside near your cooktop.
- Prep the remaining ingredients. Slice the Romaine into 1/2-inch pieces, and transfer to a large bowl. Arrange everything else in small bowls near your cooktop: the pepper flakes, scallions, bean sprouts, nuts, eggs.
- Boil the dried rice noodles for 4 to 6 minutes (check your package for timing, as each will be different). Taste a noodle for doneness. When done, drain. Do not rinse.
- Heat a skillet or wok over high heat. Add the oil and the pepper flakes, followed immediately by the noodles — be careful adding the noodles as water clinging to them will spatter. Use tongs to quickly coat the noodles in the oil; then add the sauce, and use tongs again to coat them in the sauce. Add everything else: the bean sprouts, scallions, egg, and nuts, and toss to combine. Cook for about a minute total; then pour everything over the Romaine. Toss gently to combine. Serve immediately, passing more hot sauce on the side, if you wish.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Stovetop, Wok
- Cuisine: Thai
Keywords: rad na, noodles, Thai, egg
This post may contain affiliate links. Please read my disclosure policy.
63 Comments on “Rad Na Thai Noodles”
Yes…this will be made. Quick and healthy. BTW…how long does fish sauce last in the fridge?
Forever! No, really, I’m not sure, but there’s so much salt in it, that I truly don’t think it could go bad. I actually store mine at room temperature, but I am very lax about these things (… maybe you should check with a real authority 🤷♀️🤷♀️😂😂).
Hope you love it, Roseanna!
Ali, I’m always so happy when you post. You’re a beacon of great taste and advice. This will definitely be added to my must make list.
Awww, thank you, Dana 😍😍😍😍😍
Whoa, that was so delicious. Thank you for always posting great food inspiration. 10/10 recommend this recipe.
★★★★★
So great to hear this, Amber!
Made this last night and it was delicious. Added some sautéed shrimp. Leftovers were also great. I used ‘Taste of Thai’ rice noodles and wasn’t all that thrilled with them so let me know how you liked the ones you purchased.
★★★★★
Great to hear this Anne! Love the idea of shrimp here … have loved it in the past in this dish. Will report back on the noodles … they haven’t arrived yet. Everything is a little slower these days.
It was great! I cut the brown sugar down by a tablespoon, not so much liking the sweetness in some Thai recipes, but otherwise it was really good and will now be a staple meal. I had to substitute savoy cabbage for lettuce since that was what I had, and threw in some lightly steamed broccoli that I had to use up. I LOVE the rolled-up-egg technique and will use it again. Overall a fresh take on pad thai- great recipe.
★★★★★
So nice to hear this, Beverly! I can totally see cutting the sugar … I am constantly scaling back sugar and these sorts of recipes, too. Savoy cabbage sounds delicious as does steamed broccoli. I feel like this is definitely a “blank canvas” kind of meal. So glad it worked out!
You inspired me so I went to the Asian market and got fresh rice noodles and added in sautéed shrimp, gai lan – Chinese broccoli- and fried tofu I cut in little chunks. Didn’t use any lettuce though. The family went wild. I made a ton hoping for lunch leftovers but none in sight. Thanks for your amazing recipes!
★★★★★
Wonderful to hear this, Keena! It all sounds so delicious 😍😍😍😍
This totally rocked! I had to make substitutions for the veggies (I used cabbage and shrimp). But…um…I made a mess of the eggs b/c of my laziness. Looking forward to making this again!
★★★★★
So great to hear this, Lisa! Regarding the egg, did you scramble it right in the pan?? I find that sooooo tricky.
Yup – you KNOW that’s what I tried to do. It was late at night. I was lazy. BTW, I did make Joanne Chang’s eggs for a focaccia sandwich last week. I liked it enough, but I’m just not a fan of omelets and it tasted similar to me (texture was fine though). Tartine’s quiche, on the other hand, is perfectly perfect. 🙂 I’m weird about scrambled eggs and omelets. Once I started making Gordon Ramsey’s scrambled eggs, though, I found a winner. Maybe I should play around with Chang’s eggs and see if I can find something I’ll like.
★★★★★
I can totally see this! I have a friend who lives in Boston, and she is not a fan of the JC egg sandwich because she wants an actual egg not an egg patty. Maybe I should try making the Tartine quiche (so glad you like that one! it’s one of my faves) JC style … I’d probably have to reduce the liquid. And I don’t know of Gordon Ramsey’s scrambled eggs … googling now!
Let me know if you try the scrambled eggs! I like my eggs wet and undercooked. That’s why omelets, etc. can potentially make my stomach churn. Just the smell of overcooked eggs. Eww. See? I’m weird about eggs.
★★★★★
I am totally with you regarding the smell of overcooked eggs… the worst! I like my scrambled eggs on the very soft side as well. Will let you know when I give them a go.
This dish was excellent. As others did, I added chicken breast that I sauteed separately. I can’t have a Thai dish with out garlic, so added chopped garlic and some cilantro. Basil would be good as well. Husband gave it a 2 thumbs up! Leftovers for lunch today.
★★★★★
Wonderful to hear this, Rochelle! All of your additions sounds lovely 😍😍😍
Yum yum made this and was shocked that three of my children wolfed it down, although the “sponge” addition was not appreciated by all (I added tofu). Love these Asian gems and esp loved the romaine addition.
😂😂😂😂My children are not fans of sponge either.
Bates, this makes me so happy! My children liked this one, too. I made it with just a pinch of pepper flakes, and even with just a pinch I got some complaints about the heat, but overall, it was fine. So glad you and the fam approve!
Hi Ali! I just started growing microgreens in my kitchen, and they are a game changer. I have fresh super-nutrient-dense veg at my fingertips any time I want, even in the winter, and they taste sooooo good. They are literally ready to eat in just a few days.
Wondering if you can throw together a microgreen recipe? Would love to see what you come up with!
★★★★★
Oh fun! My aunt was doing this a few years ago, and it was so much fun seeing all of her trays and jars of sprouts all over the house.
How delicate are your microgreens? I would throw them in any kind of salad or tuck them in a wrap or sandwich. Sounds go good right now!
Thanks, Ali. Will see what I can come up with. I have several different kinds of greens growing (radish, peas, arugula, broccoli). They are pretty delicate, besides the pea shoots really. Probably salads and sandwiches are the best way to keep the nutrients intact as well.
★★★★★
Smart! Another thought: Any sort of open-face toast. This one comes to mind: Endive & fava tartine Also: you could make like a “naked” pizza where you bake the dough with just olive oil or a little oil and parmesan. Then you could top it with very very lightly dressed micro greens. Not sure if you are a vegetarian, but prosciutto on top of one of these naked pizzas + the microgreens would be delicious.
We loved this! Used cabbage instead of bean sprouts but otherwise kept to your recipe. I was really happy with how quickly everything came together. We will definitely be making this again!
★★★★★
So great to hear this, Ali!
I made this last night and it was delightful, quick and easy. It’s asparagus season so, in went the asparagus (blanched for just a moment in the pot with the noodles) and I like color so I added some finely sliced red bell pepper. The mint is getting ready for its annual attack on the garden, so lots of mint got tossed on top. This recipe is probably best approached with good quality soy and fish sauces. I will be making this all summer, I think.
★★★★★
Wonderful to hear all of this, Sharon! So glad you were able to adapt it to what you had on hand. Mint + asparagus sounds lovely.
I made this tonight for the first time and the whole family loved it!
Wonderful to hear this, Gina!
This recipe is mind-blowing
Wonderful to hear this, Swati!
This was delicious. The bass sauce is so simple but has lots of flavor. I kept the sauce as called for in the recipe but modified add ins based on what I had. Chives for the green onions, a cabbage from the garden for the romaine and no bean sprouts. Also added some homemade lao sausage bites. Super delicious. I am printing to add to my collection of recipes.
★★★★★
*base sauce. Bass sauce would be a different beast!
😂😂😂
So great to hear this, Jen! All of your add-ins sound delicious, especially your homemade lao sausage bites 🎉🎉🎉🎉
I was just looking for a noodle stir fry idea with bean sprouts and scallions and happened upon yours. Have had many Thai dishes but not rad na. This was BEYOND delicious. I used yaki-soba fresh noodles because I didn’t have the rice noodles, but it worked. I also added shrimp for some protein. But I did everything else exactly as you said. Thank you!
★★★★★
So nice to hear this, Shirley! I bet it was especially delicious with those fresh noodles!
This was amazing!! One comment on quantity. We doubled this as we have a bottomless pit of a teenager who loves noodles. In doubling, we used two packets of rice noodles. I don’t think I really appreciated how much they expand. Enough food to feed like 15 people – literally. He had FOUR full bowls and we still have lunches for a week. Just a word to the wise.
Will totally make again – normal portions this time!
★★★★★
Oh my gosh, so funny, Victoria! Thanks for the warning. So glad you liked this one!
This was absolutely delicious! I replaced the egg with chicken and cut out about half of the fish sauce to make sure my teenagers could handle the level of funkiness :). It was a hit all around. We especially loved the noodles over the romaine. Perfect combination. Thank you!
★★★★★
Wonderful to hear this, Christina! I love the warm noodles over the crisp, cool Romaine as well.
This is so easy to make and delicious! I used snow peas instead of bean sprouts the first time. This is a favorite in our house!
★★★★★
Wonderful to hear this, Kim!
Really light and totally different. Husband calls them salad noodles 🥴
★★★★★
So nice to hear this Chantalemarie 🙂 🙂 🙂 They are totally salad noodles 😂😂😂
Another delicious dish-so good! This will be added to our collection of favorites-many of your recipes are in that pile! Again, thank you, Ali.
★★★★★
So nice to hear this, Diane! Thanks so much for writing. See you Friday 🙂 🙂 🙂
Made this last night–it disappeared immediately. It was the BOMB…my husband and son are still talking about it today. Mashed it up a little (skipped eggs, added tofu and leftover carnitas, sauteed broccoli florets, snap peas), but otherwise stuck to the basic sauce/noodles/romaine formula. Son wants to buy fish sauce when he goes back to college so he can make this for his housemates. (He also suggests squirting a little lime over the top and adding some fresh basil.) THANK YOU!
★★★★★
So nice to hear this, Laura! And great to hear your son and husband approved, too. Thanks so much for writing!
This was really excellent. Adding to my list of “tried and true” recipes. Thanks!
★★★★★
So great to hear this, Ann! Thanks for writing 🙂
This was fabulous. I have been looking for a asian noodle dish with a great sauce and this is it. My two college age sons loved it…no leftovers. Thank you!
Oh Yay! Wonderful to hear this, Colette! I love this one this time of year — so refreshing on a hot day.
How do I know what the calories would be?
Really good! I added grilled flank steak, steamed broccoli, red cabbage thinly sliced, and cilantro. We all pigged out.
★★★★★
That sounds amazing, Lynne! Thanks so much for writing and sharing 🙂 🙂 🙂
I was at The Continental midtown yesterday, as they permanently closed the original Continental. Any time I have visited in the past, the Rad Na was my go to order and it didn’t disappoint yesterday! Love it and your recipe sounds spot on! Can’t wait to try it!
★★★★★
So nice to hear that they still serve it, Christine! And that they’re just as good as ever. I love those noodles so much.
You just made my life even better! Pre COVID I traveled to Philly monthly and made sure to visit The Continental as many time’s possible just for their Rad Na. Post COVID there is no longer need to travel and NOTHING in Ohio can replace the dish. I couldn’t wait to post this, and I’m so excited to make your recipe. I already know it will be AMAZING. Thank you.
★★★★★
Love the Continental so much!!! Enjoy 🙂