Wok Classic · Noodles Under Gravy

Kuay Tiew Rat Na (Stir-Fried Noodles in Gravy)

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The noodles are seared dry in the wok first, then the thick gravy is ladled on top only at the very last second before serving, so the underside stays slightly charred while the top stays saucy.

Wide rice noodles are seared in a hot wok with soy sauce, then buried under a glossy, cornstarch-thickened gravy of pork or beef, egg and Chinese broccoli, finished with a crack of white pepper. Vendors cook each plate individually over roaring wok fire.

Why it's made this way: Rat na belongs to the same wave of Chinese-Thai wok dishes as pad see ew and kuay chap, brought by Teochew immigrant cooks and adapted into a fixture of Bangkok's cart and shophouse noodle stalls.