 | |
| Type | Rice noodles |
|---|---|
| Course | Main course |
| Place of origin | Thailand |
| Region or state | Southeast Asia |
| Associated cuisine | Thailand |
| Serving temperature | Hot |
| Main ingredients | Shahe fen, meat (chicken, beef, pork) or seafood or tofu, sauce (stock, tapioca starch or cornstarch), soy sauce or fish sauce |
Rat na (Thai: ราดหน้า, RTGS: ratna, pronounced [râːt.nâː]; literally: 'topping'), also written rad na, is a Thai-Chinese noodle dish.[1] The name of the dish is pronounced [lâːt nâː] in Thai colloquial speech.
It is made with stir-fried wide rice noodles, a meat such as chicken, beef, pork, or seafood or tofu, garlic, straw mushrooms, and gai lan (Thai: คะน้า; RTGS: khana). The dish is then covered in a sauce made of stock and tapioca starch, or cornstarch. It is seasoned with sweet soy sauce, fish sauce, sugar, and black pepper. In Thailand, people often sprinkle some additional sugar, fish sauce, sliced chillies preserved in vinegar (with some of the vinegar), and ground dried chillies on the dish.
There are variants, including using rice vermicelli instead of the wide noodles, and using deep-fried thin egg noodles (mi krop), with the sauce poured on to soften them.[2]
In areas where gai lan can not be easily obtained, broccoli and kale are often used as a substitute.[3]
- ^ "Rad Na - Easy Delicious Recipes: Rasa Malaysia". 13 April 2010.
- ^ "Not-So-Famous Thai Noodle Dishes". Temple of Thai. Retrieved 1 August 2017.
- ^ "Clay's Kitchen". Archived from the original on 2012-11-29.