Rad Na

Loosen the fresh wide rice noodles gently with your hands so the strands separate, and set them aside.

Make a cornstarch slurry by stirring the cornstarch into the water until fully dissolved with no lumps, then set aside.

Heat a wok over high heat and add 1 tablespoon of the oil, swirling to coat.

Once the oil is hot, add the loosened rice noodles and give them a few quick stirs.

Drizzle in the sweet soy sauce and stir vigorously with a spatula so the sauce coats the noodles evenly.

Stir-fry the noodles for 3-5 minutes, until they start to clump together and are slightly browned, then transfer them to a serving plate.

Add the remaining 1 tablespoon of oil to the wok and heat it up.

Sauté the minced garlic until light brown and aromatic.

Add the sliced chicken and shrimp and stir-fry until they turn white on the surface.

Add the preserved soy beans (taucheo) and stir a few more times to release their aroma. (You can skip the taucheo if unavailable.)

Pour in the chicken broth, then add the soy sauce, oyster sauce, fish sauce and sugar.

Add the Chinese kailan and bring the sauce to a boil, tasting and adjusting the seasoning as it cooks.

Stir in the cornstarch slurry and cook until the sauce turns thick and glossy, then turn off the heat.

Pour the sauce over the fried noodles, distributing the chicken, shrimp and vegetables evenly on top.

Sprinkle with ground white pepper and serve. Rad Na is excellent with a side of pickled green chilies or sliced Thai chilies.