Thai-Style Wide Noodles In Thick Sauce, 'Kuaytiao Lad Na'

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Lad Na is prepared in a two-step recipe that involves first frying wide rice noodles until they're just starting to get crispy. Then a sauce is quickly made and poured over the noodles. The translation of Ladna in English is "Pour on the Face".

Lad Na is served all over Thailand, so it can be considered a national Thai dish, see a sidewalk version here that's over 40 years old. It's typically served not spicy, with Thai condiments on the side to "fix the taste" and make it more spicy if that's desired. In Thailand, broccoli or "pak kanaa" is typically used. It's very good with asparagus as well.


10 oz wide rice noodles
4 tablespoons vegetable oil
1 tablespoon black soy sauce
1/2 lb chicken, cut into thin slices
3 tablespoons tapioca flour
1 tablespoon Maggi Seasoning
1 1/2 cups broccoli
1 tablespoon coarsely chopped garlic
1 tablespoon yellow bean sauce
3 cups chicken stock
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 1/2 tablespoons sugar (or a bit less if you prefer)
1/2 teaspoon Thai pepper powder


Soak the noodles in warm water for 30 minutes then rinse in cold water. Add noodles to a pot of boiling water and boil for 1 minute, then rinse in cold water again, and set aside.

Toss chicken with 1 tablespoon tapioca flour & the Maggi Seasoning. Marinate for 10 minutes.

In a mixing bowl, separate the noodles and toss thoroughly with 1 tablespoon oil and the black soy sauce. Fry this in a nonstick pan (noodles will stick to a wok so you should use a nonstick pan if possible) until golden brown. Remove from pan and keep warm.

Saute garlic in oil over medium heat until golden color, then add yellow bean sauce, stir well until fragrant. Add the chicken and saute until cooked. Add 2 1/2 cups chicken stock. When stock starts to boil, add broccoli and season with fish sauce, oyster sauce and sugar. Stir well and let cook a bit longer. Mix remaining tapioca flour separately with the remaining 1/2 cup chicken stock, then stir in with the chicken & broccoli until it thickens. Remove from heat.

Arrange the fried noodles on a serving plate, spoon the gravy over the noodles. Sprinkle with Thai pepper powder, and serve with prik dong in a separate small bowl (cut the chiles a bit before placing in the bowl). Enjoy!

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Bon Nuethong
December 16th, 2008
9:26 PM
This is very informative video step by step the last time I had Radna was at Bangkok with my sister. I can make this meal by watching this video.
December 17th, 2008
7:38 PM
My mom has made this dish for me eversince I was a little girl. I love it! I didn't know how to make it before. But, now I do, thank you!
James Elkins
September 19th, 2009
7:50 PM
The "new" spice for some North Americans will be the yellow bean sauce. It's a wonderful taste, which is in the background in Thai restaurants. I doubled it in this recipe for an excellent salty flavor.
Half Thai Ken
January 25th, 2010
9:57 PM
Taste just like home! This site is awesome!
May 26th, 2010
10:18 AM
thank you, i work with thai people and i love this dish, this recipe was easy and great taste.
David Lopez
June 8th, 2010
11:26 AM
When I was Stationed at U-Tapao in 73 to 75 this dish I ate all the time. I still eat this dish to this day and I am a pro when cooking this.. Thank you for all your dishes you put on video.. Love you all. Chok Dee David
September 24th, 2010
2:48 PM
My first ever Thai dish when I was 18 was Lad Na. It was simply my favorite comforting food. I cannot wait to try this at home! ^^
Tom Yum Koong
November 26th, 2011
9:15 AM
Lad na is one of my favorite dishes.Easy to cook and taste good:))Yummy.Thanks for sharing!
January 15th, 2012
3:24 PM
thank you for the video part of really helps to see the steps..going too try it for dinner tonight. I really miss the sidewalk cooks...they make the best delicious
Sharon Fosnight
January 18th, 2012
7:07 PM
We are just learning to cook Thai foods. We need a lot of help.
August 24th, 2012
10:50 AM
When I was in college, I lived upstairs from a Thai restaurant (which was awesome because I ate there just about every day). My favorite dish, by far, was Lad Na (although they called it "Lad Nar"), and I have to say, this recipe tastes EXACTLY like the dish I'd get at the restaurant. I was hoping to find a recipe that was kinda sorta like what I was used to, but I was absolutely thrilled to find one that was just as good. I really can't rave about this recipe enough. I just wish that I could find the super-wide noodles that I've grown accustomed to somewhere online :(
April 29th, 2013
8:35 AM
where can you buy these wide noodles in Bangkok ? i mean not the cooked ones, so i could bring them home and cook for my friends :)
July 24th, 2013
1:53 PM
There is a dish from Indonesia called Rad Na. I wonder if they are similarly prepared?
March 26th, 2016
6:20 PM
I love lad nah .it been 20 years since I made my own lad nah. love it
October 3rd, 2016
11:06 PM
Alas, my gut can no longer handle wheat products, so no yellow bean sauce, or oyster sauce. I miss laat nah. Does anybody have suggestions for substitutes, especially the yellow bean sauce?

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