|Place of origin||Thailand|
|Main ingredients||Shahe fen, meat (chicken, beef, pork) or seafood or tofu, sauce (stock, tapioca starch or cornstarch), soy sauce or fish sauce|
|Cookbook: Rat na Media: Rat na|
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 (mi krop), 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.
Rat na was originally cooked in China, prepared only in high-end restaurants where it became very successful. Teochew people (Chinese people native to the Chaoshan region) began cooking and selling it to working-class people and its popularity spread to Thailand.
Originally, rat na in Thailand was made with a little extra sauce and covered with a banana leaf. Diners themselves cut the fat noodles, which were large and circular, as they ate.
- Lard na - Lao version of a similar dish
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