Thai chicken and gravy noodles ‘rad naa’

To make the chilli vinegar, combine the ingredients in a small bowl. Set aside.Heat 1 tbsp vegetable oil in a large wok or frying pan over high heat. Add the rice noodles and spread them out in the pan and allow them to cook for a few seconds, stir, then allow them to cook, undisturbed, for a further 30 seconds or so. Once the noodles begin to char at the edges, add the sweet dark soy sauce and stir-fry for another 30 seconds. Transfer the noodles to a serving plate.In a medium bowl, combine the chicken with the marinade ingredients.Return the pan to the heat with the remaining oil. Add the chicken and stir-fry for 3-4 minutes, or until cooked through and starting to char. Add the garlic and stir-fry for a few seconds. Add the Chinese broccoli and stir-fry for another 30 seconds. Add the chicken stock, fish sauce, sugar and ¼ tsp white pepper. Stir to combine and simmer for 1 minute. Add the cornflour mixture and simmer for 1 minute, or until thick and glossy. Pour the hot chicken and gravy sauce over the noodles.Serve the rad naa with the chilli vinegar and chilli powder.Note Fresh rice noodles are available from Asian supermarkets. Dried rice noodles or cooked egg noodles can be used here too.Photography by Jiwon Kim.Want more from The Cook Up? Stream all the seasons here and for free at