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5:2 Fast Day #4: Faux Rad Na Dinner

Earlier I mentioned that I tried to make a dish for my hubby that utterly failed, Pork Rad Na (Thai Thick Noodles in Gravy with Pork). According to my better half, it looked good good but tasted "different". Oh well. But I wasn't going to waste a pound of good pork loin and all those veggies so I fished out all the meat, draining as much sauce as possible, and made it into my dinner!

This was a very filling dinner. The gai lan really did the job bulking up the plate. And the significant amount of protein was definitely enough to support my work out. Overall I feel really good about this dinner and it was extremely tasty!

Faux Pork Rad Na: 357 calories



  • 14 oz Shirataki Noodles (40 cal)
  • 0.3 T Canola Oil (37 cal)
  • 0.4 T Sweet Soy Sauce (12 cal)
  • 100 g Chinese Broccoli - Gai Lan (already blanched - 42 cal)*
  • 90 g Pork Loin (already cooked - 216 cal)**
  • 1 T Rad Na sauce (10 cal - just the stuff that was still hanging onto the pork, rough estimate)
**For Pork:
  • 90 g Pork Loin
  • 1 tiny clove minced garlic
  • 1/4 tsp thin soy sauce
  • 1/4 tsp oyster sauce
  • 1/8 tsp sugar
  • white pepper to taste. 
  • 2 tsp tapioca starch or cornstarch


For the noodles:

  1. Drain the shirataki noodles, rinse, place in to a pot with cold water, bring to a boil, drain again.
  2. Place oil into a non stick skillet until shimmering. Add noodles to pan fry (I didn't feel that this did anything for the did overall, so I recommend omitting this step and saving the calories. This is a traditional step in making real rad na though).
  3. Add Sweet Soy Sauce to the noodles, stir to coat well
  4. Add blanched gai lan and cooked pork. Mix well

*For the gai lan :

  1. Cut the gai lan into 2 inch pieces 
  2. Blanched them until bright green but still crunchy. I separated the cut pieces into three categories: stems (which I peeled the outside of with a veggie peeler), thin stems with some leaf, and all leaf. I put the gai lan into a the boiling, salted water for the following times:
    - stems - 3 mintues, then on top of those
    - thin stems with some leaf -  2 minutes
    - all leaf - 2 mintues
  3. After a total of 7 minutes I drained all the categories into the same colander and rinsed with cold water until cool. Drain and set aside until needed. 

**For the pork:

  1. Marinate the pork with 1 tiny clove minced garlic, 1/4 tsp thin soy sauce, 1/4 tsp oyster sauce, 1/8 tsp sugar, and white pepper to taste. 
  2. Let marinate for 10 minutes. 
  3. Add 2 tsp tapioca starch or cornstarch and mix well. 
  4. The starch helps the meat stay tender and soft during cooking.


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