What does Lard Na taste like?

Lad Na is a heart-warming noodle dish typically made with soft wide rice noodles with stir-fried Chinese broccoli, along with meat that is then covered in a sweet, umami and savory packed thick gravy.

What does Lad Na mean in Thai?

Lad Na literally translated means pouring something on top.

Since there isn’t a set translation of Thai characters into English letters, there are many different ways people spell Thai dishes in English, which is why you might have trouble finding Thai recipes! Really Lad Na (ราดหน้า) is pronounced as Rad na (pronounced raad-nah ) but I titled my recipe Lad Na, since that is what many people are searching for when looking for Lad Na recipes. It can also be written as Rat Na, Raad Na, Lad nar, or Rad Nah . Confusing right?! That’s why I’m here for you!

Lad Na vs. Pad See Ew

If you love Pad See Ew, you’d love Lad Na too; they are like sisters! Here is how they are similar and different: Both Pad Se Ew and Lad Na have wide rice noodles, thinly sliced protein and Chinese broccoli. Lad Na has a thick gravy over the wide rice noodles. Pad See Ew is stir-fried with no gravy. Both typically aren’t spicy on their own, but dried chili flakes or Thai sriracha can be added to taste.

Not traditionally, but Thai Sriracha adds a great kick.

Can I make Lad Na gluten-free?

Yes, use gluten-free soy sauce and gluten-free oyster sauce, and check your yellow bean sauce label.

How to Make Lad Na | Thai Noodles with Gravy

Name: How to Make Lad Na | Thai Noodles with Gravy
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 3 center cut pork loins, thinly sliced (or whatever protein you prefer thinly sliced); 2-3 tbsp oyster sauce; 3-4 serving size of wide, fresh rice noodles, or fresh egg noodles; 2 tbsp. Thai black soy sauce or oyster sauce; 2 tbsp cooking oil of choice; 6 garlic cloves, minced; 4 cups pork broth (or chicken); 1 bunch of fresh chinese broccoli, coarsely chopped; 3 tbsp corn starch; 1/2 cup water; 1/4 cup, or more to taste, Thai yellow bean sauce; 2 tbsp. Thai mushroom soy sauce; 1 tbsp, or more to taste, oyster sauce; 1 tbsp, or more to taste, sugar; Thai Sriracha (optional); Prik Nam Som (Thai Chili Vinegar)

Description

Looking for a heart-warming, cozy Thai dish that feels like a warm hug after a hard day? You have to try soothing Lad Na for dinner tonight!

Ingredients

Scale

Pork Marinade

3 center cut pork loins, thinly sliced (or whatever protein you prefer thinly sliced)
2-3 tbsp oyster sauce

Noodles

3-4 serving size of wide, fresh rice noodles, or fresh egg noodles
2 tbsp. Thai black soy sauce or oyster sauce

Broth

2 tbsp cooking oil of choice
6 garlic cloves, minced
4 cups pork broth (or chicken)
1 bunch of fresh chinese broccoli, coarsely chopped
3 tbsp corn starch
1/2 cup water
1/4 cup, or more to taste, Thai yellow bean sauce
2 tbsp. Thai mushroom soy sauce
1 tbsp, or more to taste, oyster sauce
1 tbsp, or more to taste, sugar
Thai Sriracha (optional)
Prik Nam Som (Thai Chili Vinegar)

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Instructions

STEP 1: MARINATE THE PORK

Mix 3 center cut pork loins, thinly sliced with 2–3 tbsp oyster sauce in a bowl, and marinate for at least 20 minutes, or overnight if you want deeper flavor.

STEP 2: SOAK THE NOODLES

Soak 3–4 servings wide, fresh rice noodles (or fresh egg noodles) for 30 minutes in cold water so they soften before stir-frying.

STEP 3: STIR-FRY THE NOODLES

Warm up a wok or pan and add 2 tbsp cooking oil.
Add the softened noodles and 2 tbsp Thai black soy sauce (or oyster sauce) and stir-fry until soft and lightly caramelized. Set aside.

STEP 4: START THE GRAVY

Add a little more oil (from the 2 tbsp cooking oil if you reserved some or a splash extra) to the wok.
Add 6 minced garlic cloves and cook until fragrant.

STEP 5: ADD THE PORK

Add the marinated pork and stir-fry until halfway cooked, then pour in 4 cups pork broth (or chicken broth) and bring to a gentle boil.

STEP 6: ADD VEGGIES & SEASONINGS

Add 1 bunch fresh Chinese broccoli, 1/4 cup yellow bean sauce (or more to taste), 2 tbsp Thai mushroom soy sauce, 1 tbsp oyster sauce (or more to taste), and 1 tbsp sugar (or more to taste).
Cook until the Chinese broccoli is crisp-tender.

STEP 7: THICKEN THE GRAVY

In a separate bowl, mix 3 tbsp cornstarch with 1/2 cup water to make a slurry.
Stir it into the gravy while it gently simmers, until it reaches your perfect silky thickness.

STEP 8: ASSEMBLE

Add a serving of noodles to a plate, then ladle the glossy Lad Na gravy over the top.
Serve with Thai Sriracha for Sukhothai-style heat or Prik Nam Som for a traditional tangy touch.

Notes

Additions and Substitutions

Fresh Rice Noodles or Fresh Egg Noodles Substitute: Dried rice noodles or dried egg noodles.
1 tbsp. thai dark soy sauce substitute: 1/2 tbsp soy sauce + 1/2 tbsp molasses or brown sugar
Chinese broccoli substitute: regular broccoli, kale, turnip greens
Thai yellow bean sauce substitute: 1/2 tbsp miso + a pinch of brown sugar
Thai mushroom soy sauce: 1 tbsp light Thai soy sauce or regular Kikoman soy sauce
Thai oyster sauce substitute: 1/2 tbsp hoisin sauce + 1/2 tbsp soy sauce
Thai Sriracha: 1/2 tbsp ketchup + 1/2 tbsp Red Rooster Sriracha (If you want it really spicy, add more sriracha than ketchup, if you want it less spicy, add more ketchup)
Prik Nam Som: The classic chili vinegar served with Lad Na in Thailand. It adds a bright, sour kick that balances the rich gravy.

Tips for the Best Lad Na

Prep everything first: Lad Na cooks fast, so have your sauces and veggies ready.
Use high heat: Gives the noodles a slight smoky depth like Thai street vendors.
Thicken slowly: Add the cornstarch slurry bit by bit until silky.
Taste as you go: Adjust with mushroom soy sauce, sugar, or bean sauce.

Hey dear! I hope you love this Lad Na! If you make it be sure to leave a comment and a rating so I know how you liked it. Happy Thai Cooking!

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Noodles
Method: Stir-Fry
Cuisine: Thai

Nutrition

Serving Size: 3-4