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

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

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.

Ingredients

For 4 Person(s)

Ingredients

Buy ingredients for this Recipe

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

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. Our Thai cooking basket is a good tool to do this task.

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!

Add greens

Add greens

Thicken with tapioca

Thicken with tapioca

Almost done

Almost done

Pour over the face lad na

Pour over the face lad na

Enjoy

Enjoy

Wide noodles in thick sauce kuaytiao lad na

Wide noodles in thick sauce kuaytiao lad na

Ingredients ready

Ingredients ready

Preparing the noodles

Preparing the noodles

Thick sauce

Thick sauce

Ladle over noodles

Ladle over noodles

Fry the noodles

Fry the noodles

Add yellow bean sauce to fried garlic

Add yellow bean sauce to fried garlic

Fry the chicken

Fry the chicken

The stock gravy

The stock gravy



Reviews

Overall Rating (30)

4 out of 5 stars
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  • David Lopez

    Rated 4 out of 5 stars

    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

  • Ku

    Rated 4 out of 5 stars

    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

    Rated 4 out of 5 stars

    Lad na is one of my favorite dishes.Easy to cook and taste good:))Yummy.Thanks for sharing!

  • Grant

    Rated 4 out of 5 stars

    thank you for the video part of this...it really helps to see the steps..going too try it for dinner tonight. I really miss the sidewalk cooks...they make the best lard-nah...so delicious

  • Sharon Fosnight

    Rated 4 out of 5 stars

    We are just learning to cook Thai foods. We need a lot of help.

  • Veronica

    Rated 4 out of 5 stars

    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 :(

  • Masha

    Rated 4 out of 5 stars

    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 :)

  • Sue

    Rated 4 out of 5 stars

    There is a dish from Indonesia called Rad Na. I wonder if they are similarly prepared?

  • kham

    Rated 4 out of 5 stars

    I love lad nah .it been 20 years since I made my own lad nah. love it

  • Anonymous

    Rated 4 out of 5 stars

    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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