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
- 10 Ounces Wide Rice Noodles
- 4 Tablespoons Vegetable Oil
- 1 Tablespoon Black Soy Sauce
- 1/2 Pound 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
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
Thicken with tapioca
Almost done
Pour over the face lad na
Enjoy
Wide noodles in thick sauce kuaytiao lad na
Ingredients ready
Preparing the noodles
Thick sauce
Ladle over noodles
Fry the noodles
Add yellow bean sauce to fried garlic
Fry the chicken
The stock gravy
Street Vendor Videos
Reviews
Comments (16)
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Ku
PermalinkMy 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! ^^
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Tom Yum Koong
PermalinkLad na is one of my favorite dishes.Easy to cook and taste good
)Yummy.Thanks for sharing!
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Grant
Permalinkthank 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
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Veronica
PermalinkWhen 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
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Masha
Permalinkwhere 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
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Sue
PermalinkThere is a dish from Indonesia called Rad Na. I wonder if they are similarly prepared?
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Anonymous
PermalinkAlas, 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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Tara
PermalinkMade this recipe many times, except I substituted the yellow bean with black bean/mirin. I usually double sauce ingredients, cause I like lots of sauce. It is always a hit!!
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