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)
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.
Enjoy -- this is loaded with flavor, and a really filling meal.