( Rat na Thai: ราดหน้า, IPA: , also written as [râːt nâː] , rad na or lad na ) is a Thai-Chinese noodle dish. lard na In Thailand the name of this dish is often pronounced [1 ] lat na as many Thais substitute the r for an l. [2 ]
It is made with stir-fried
wide rice noodles, a form of meat such as chicken, beef, pork, seafood or tofu, and/or garlic, straw mushrooms and kai-lan. The dish is then covered in a sauce made of stock and tapioca starch or cornstarch. It is seasoned with sweet soy sauce, fish sauce, sugar and black pepper. In Thailand people often sprinkle some additional sugar, fish sauce, sliced chillies preserved in vinegar (with some of the vinegar) and ground dried chillies on the dish.
There are variants, including using rice vermicelli instead of the wide noodles, and using deep fried thin egg noodles (
mee grob), with the sauce poured on to soften them. [3 ]
In areas where kai-lan can not be easily obtained, broccoli and kale are often used as a substitute.
See also [ edit ]
Lard na - Lao version of a similar dish
References [ edit ]