Thai Hubby arrived at a soi, aka side street, in his home town of Sukhothai, Thailand. Our first bite of rad na, aka lad nah, aka wide rice noodles with gravy, pork and Chinese broccoli was our Delorean that took us there. Ladle over noodles and enjoy.Thai Hubby and I both zoomed back in time yesterday. To reheat, microwave the noodles until soft and heat the gravy on the stove until simmering. Keep in mind if there is leftover shrimp, it may get tough after re-heating. Store leftover gravy and noodles separately for up to 3 days. Use a fork and spoon to get all the components in each bite. Serve Rad Na with a dash of white pepper, ground Thai pepper, and chilies in vinegar. Ladle the gravy, vegetables, and shrimp over the pan-fried rice noodles. If you need to make this ahead of time, cook the gravy first and keep it warm on the stove for up to an hour. Rad Na is best served immediately after adding the gravy to the noodles. If you enjoy seafood and noodles, try my recipe for Pad Kee Mao Talay, or Drunken Noodles. Regardless of the type of protein you are using, cook it completely first, then add it back into the gravy. Chicken, pork, beef, or tofu can be substituted. However, any type of protein can be used for Rad Na. I prefer using shrimp since it cooks quickly. These are the sauces you'll need with links to find them online:įor this recipe I'm using shrimp, rad na goong. The ingredient list looks extensive, but most of these sauces are pretty common in traditional Thai cooking. The gravy consists of a combination of different sauces along with a broth and thickener. Portion the noodles out into bowls for serving. Cook for a couple of minutes until some color develops. Mix the noodles with some sweet soy sauce, and toss to coat.Īdd the coated noodles to a nonstick pan over medium-high heat. Once the noodles are cool enough to handle, gently separate the layers. If using the microwave, do 1-minute increments until the noodles are soft. The steamer method will take about 10 minutes on a rapid boil. Then place the noodles in a single layer in a steamer or microwave to soften. Get the whole sheet, and then slice it yourself to get a wide noodle.Ĭut strips into one and a half inches.

Typically they will have ones that are presliced and one's that are a whole sheet. These noodles can be found in the refrigerated section in most Asian grocery stores. In order to achieve an authentic tasting Rad Na, use fresh rice noodles. The rice noodles are thick and chewy and the perfect vessel to soak up the delicious gravy. It's a warm cozy dish with salty and sweet notes. While Pad See Ew and Pad Thai are well known here, Rad Na definitely deserves some attention.

Rad Na is a popular dish in Thailand but here in the states I rarely see this dish on Thai menus. I'm using jumbo shrimp as my protein and some mixed vegetables. Rad Na or Lad Na, is a comforting Thai dish of wide rice noodles covered in savory gravy.

Rad nah noodle