Rad nah noodles with thick gravy (ราดหน้า)

This is typically made with flat rice noodles (ho fun) – but I don’t have these in my fridge (as they normally come fresh), so I tend to make it with whatever rice noodles I have in the pantry.


Serves: 2

What you need

  • 100 g Dried rice noodles, soaked in water for 1 hour
  • 3 cups Chinese broccoli, sliced into 1.5 inch chunks
  • 1/4 cups meat (sliced pork, prawns, chicken pieces, or a mixture)
  • 1 Tbsp Garlic, minced
  • 1 Tbsp Kecap manis
  • 2 Tbsp Salted soy bean (เต้าเจี้ยว)
  • 1 Tbsp Soy sauce
  • 1 Tbsp Seasoning sauce (Golden Mountain brand)
  • 2 tsp Sugar
  • 2 Tbsp Cornflour
  • White pepper powder
  • Oil


  • Chilli powder
  • Vinegar
  • Fish sauce
  • Sugar

How to put this together

  1. Heat 1 Tbsp oil, add drained noodles, stir to coat with oil. Add kecap manis and mix well. Fry for a few minutes until noodles are cooked – some bits will be crispy and that’s perfectly fine. Transfer to two plates.
  2. Heat 1 Tbsp oil, add Chinese broccoli. Fry for 1 min. Transfer to a plate.
  3. Heat1 Tbsp oil, add garlic, fry until fragrant. Add meat, stir fry until the meat is almost cooked.
  4. Add 2 cups water + salted soy bean + soy sauce + seasoning sauce + sugar.
  5. Bring to boil. Taste & season.
  6. Mix cornflour with 1/4 c water, stir well to mix.
  7. Add chinese broccoli to the boiling soup.
  8. When it’s boiling again, slowly trickle in the cornflour water. Make sure you’re continuously stirring the soup so it’s equally dispersed, and you don’t end up with lumps in the gravy.
  9. Keep it boiling & stirring for about 1 min. Turn off heat.
  10. Pour sauce over noodles. Sprinkle some white pepper powder over the top. Serve immediately.
  11. Each plate can be seasoned further with the side condiments. I typically add vinegar and chilli powder in mine.