I used to eat Rad Na once a week in Thailand. There is one place in Saladang, close to my previous job, that had awesome Rad Na. Even though I don’t know their secret, this is exactly how it looks. This is basically my family version. I start by marinating sliced pork with minced garlic, soy bean paste, mushroom soy sauce, sesame oil, pepper, tapioca flour and water. Tapioca flour and water will soften the meat (this is a secret from Papa Kitcharoentham). Marinate pork for at least 4-6 hours in the fridge (it could also be as long as a day). The rest of the process starts 20-30 mins before serving. Angel Hair noodle needs to be soaked (in room temperature water or cold) for 20 minutes before use. I begin by stir frying the noodles in hot oil with sweet soy sauce and put it aside. In the same pan, make simple fluffy scrambled eggs for Rad Na’s accessory and set it aside. In a hot wok, stir fry marinated pork with oil (I prefer olive oil or canola oil) and Chinese broccoli until the vegetables are cooked.  Add oyster sauce, soy sauce, fish sauce and a little bit of sugar mixed together. Add chicken broth (roughly 2- 2 1/2 cups) and wait for it to boil. Dissolve tapioca flour with water and add when the sauce boils, stir it quickly to prevent lumpiness of the sauce. Then it’s time to assemble it all: put noodles in a bowl and pour the sauce on top. Don’t forget to add the scrambled eggs on top. I like to add chilli flakes and lime juice (optional) before eating. In Thailand, you would be offered condiments (chilli flakes, sugar, fish sauce and vinegar), so you can create your own taste for the dish.