Thai Wide Noodles In Thick Spicy Sauce, Ladna
This is a new, elegantly spicy version of our original basic Ladna recipe. with the added complex flavor of our Shrimp Flavor Crushed Thai Chilli -- this is the best Ladna we've ever tasted.
Work quickly and you can create this dish quickly, just like this:
1. Thai Street Vendor Video makingn ladna on the spot, or
2. This Vendor Preparing a Basic Pork Ladna.
We prepared this in two steps: first fry 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".
This has a touch of MSG which is optional but recommended here to get the optimal flavor.
For 4 Person(s)
- 4 Ounces Wide Rice Noodles
- 2 Teaspoons Dark Thick Soy Sauce
- 3 Large Prawns
- 2 Teaspoons Golden Mountain Sauce
- 1/2 Cup Fresh Greens
- 1 Tablespoon Oyster Sauce
- 1 Teaspoon Palm Sugar
- 1/4 Teaspoon MSG
- 1 1/2 Cups Chicken Stock
- 1 Tablespoon Tapioca Flour
- 1 1/2 Teaspoons Shrimp Flavor Crushed Chilli
- 1/2 Teaspoon Thai Pepper Powder
Method for Thai Wide Noodles In Thick Spicy Sauce, Ladna
We prepared a basic chicken stock by boiling then simmering two chicken thighs with an onion for half an hour.
Boil wide rice stick noodles for about 5 minutes. Drain and set aside.
Heat a wok or skillet, add a bit of cooking oil then put your cooked noodles in followed by dark thick soy sauce. Fry for about a minute to let the noodles darken and start to get slightly crispy, then put them on a plate.
Put a bit of cooking oil into your wok and add prawns. Cook for a moment then add your greens (we used bok choy but cauliflower is nice and so are other leafy greens) followed by a teaspoon of oil (preferably oil that has been used to fry garlic), palm sugar, and Golden Mountain Sauce.
At this point, we added a touch of MSG (1/2 teaspoon or less) but it's optional of course. If you don't add MSG, a teaspoon of fish sauce is suggested.
Stir together then add 1.5 cups of stock and cook until vegetables soften.
In a separate small bowl combine tapioca starch with 1/2 cup luke warm (not hot) water and stir, then slowly pour into your wok and stir until it thickens into gravy.
Place shrimp-flavored crushed Thai chilli on one side of the wok then gently mix in a bit of gravy, then incorporate into the rest of the ingredients.
Pour everything over your noodles, garnish with fresh cilantro, Thai pepper powder (or crushed black pepper as we used here) and a few slivers of fresh Thai chilli pepper.
Enjoy -- this is loaded with flavor, and a really filling meal.