Place of origin
|Shahe fen, meat (chicken, beef, pork) or seafood or tofu, sauce (stock, tapioca starch or cornstarch), soy sauce or fish sauce|
|Cookbook:Rat na Rat na|
Rat na (Thai: ราดหน้า, IPA: [râːt nâː], also written as rad na, lad na or lard na ) is a Thai-Chinese noodle dish. In Thailand the name of this dish is often pronounced lat na as many Thais substitute the r for an l.
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.
In areas where kai-lan can not be easily obtained, broccoli and kale are often used as a substitute.
- Lard na - Lao version of a similar dish
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