Lad Na Noodles Recipe (Rad Na Thai Gravy)

Name: Lad Na Noodles Recipe (Rad Na Thai Gravy)
Prep time: 15 min
Cook time: 15 min
Total time: 150 min
Ingredients: 300 g pork (thinly sliced); 1 egg; 0,5 tablespoon palm sugar; 1 tablespoon oyster sauce; 1 tablespoon tapioca starch; 600 g fresh flat rice noodles ((for dry rice noodles, use a little less than half the weight)); 1 teaspoon dark soy sauce; 1 tablespoon oil; 3 cloves garlic (minced); 1 l water (for the gravy); 200 g Chinese broccoli (stems peeled, leaves chopped); 1 tablespoon soybean paste; 1,5 tablespoon light soy sauce; 2 tablespoons rosdee seasoning powder; 1 teaspoon white pepper; 2 eggs; 3 tablespoons tapioca starch; 100 ml water (to mix tapioca starch)

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This Thai lad na noodles recipe makes delicious Thai gravy noodles with pork and Chinese broccoli, also known as gai lan. It’s a wonderful street food classic in Thailand, perfect for a tasty dinner at home with authentic flavors like you’d get at a Thai restaurant.

Lad na noodles with Thai gravy served in a white dish.

Lad na is made with fresh rice noodles. You can make these yourself with my sen yai noodles recipe (gluten-free and fun to make!) or find them at Asian supermarkets. Be sure to save my other recipes with wide rice noodles for later: beef pad see ew, kuay teow kua gai, and pad see ew shrimp!

What is rad na

Rad na, or lad na, is a Thai noodle dish with wide rice noodles, meat or seafood, and Chinese broccoli covered in a thick, savory gravy. This street food favorite offers a perfect balance of sweet, salty, and umami flavors, making it a staple in Thai cuisine.

Lad na is pronounced “rad na” and can also be written as lard na, rad nah, rat na, and raad na. In Thai script: ราดหน้า.

No matter the spelling, it all leads to the same delicious plate of gravy-smothered Thai flat noodles. It’s a beloved classic that everyone enjoys!

Close-up of Thai lad na, highlighting the pork gravy, Chinese broccoli, and fresh rice noodles.

What does rad na taste like

Rad na tastes savory and slightly sweet, with a rich, thick gravy that coats tender rice noodles,protein, and crisp Chinese broccoli. The dish perfectly balances sweet, salty, and umami flavors, making it a comfort food perfect for any day of the week.

Thai gravy

Lad na is a delightful Thai-Chinese noodle dish, and it’s one of my favorite fusion foods. I promise you’ll love everything about it, from the fresh wide rice noodles to the thick pork gravy sauce and the crisp Chinese broccoli.

In my family we prefer the rich flavors of pork as the main protein, but you can use other meats as well. Whether you prefer tender chicken, beef, seafood like shrimp or squid, or a vegetarian version with tofu, anything you put in the thick lad na sauce will come out amazing.

The beauty of Thai food is how versatile it is, and this lad na recipe is just that!

The lad na sauce is where the magic happens, combining everything into a whole. A rich and savory Thai gravy with garlic, soy sauce, soybean paste, eggs, and white pepper wraps around the wide flat rice noodles and the meat.

Lad na noodles

Lad na moo is one of the lesser-known Thai noodle dishes, but I believe it deserves more attention! These flat rice noodles in gravy are on par with chicken pad Thai, pad kee mao, and khao soi. The secret of lad na is in the noodles – “fresh flat rice noodles” or “sen yai.”

Close-up of homemade Thai sen yai noodles, or fresh rice noodles. — Fresh wide rice noodles, or sen yai, essential for making lad na.

You’ll usually find these wide rice noodles at your local Asian grocery store. They are essential for creating the perfect texture and chewy bite that makes lad na special.

Some variations use rice vermicelli, like in sen mee pad see ew, but I prefer the version with classic sen yai noodles.

Thai Chinese noodle dish

Lad na’s roots trace back to China’s Guangdong province, particularly the Chaoshan region in the East. The name ‘lad’ means pour, and ‘na’ refers to the surface.

Lad na noodles are a fusion of Chinese and Thai cuisine, combining the best of both worlds. Chinese immigrants brought over their recipes, and Thai locals added their own twist.

Here are two more Thai-Chinese dishes you’ll love: Thai massaman chicken curry and khao moo dang (Chinese red pork).

In Thailand, every family makes rad na a bit differently. Some add fish sauce, others red pepper flakes for heat, while some keep it spice-free.

Rad na close-up, highlighting the fresh noodles, pork, and Chinese broccoli.

Lad na can be found everywhere, from local street food stalls to Thai restaurants. Even in the west, it has everyone hooked.

Even Malaysia has its own version of lad na called wan tan hor or wonton noodles in gravy. It’s similar but garnished with fresh vegetables like Chinese mustard greens and bean sprouts.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.

Pork marinade

Pork – Pork has a rich flavor and tender texture, ideal for Thai lad na; use pork loin or shoulder for the best taste. Alternatively, use chicken, beef, seafood, or tofu.
Oyster sauce – Oyster sauce is a thick, dark brown sauce with a savory and slightly sweet flavor, essential in Thai cooking.
Tapioca starch – Tapioca starch coats the meat to retain moisture and keep it tender during cooking; cornstarch is a good alternative.
Palm sugar – Palm sugar adds a rich, caramel-like sweetness to dishes in Thai cuisine, setting it apart from other sweeteners like white and brown sugar.
Egg – Including egg in the marinade makes the meat richer, juicier, and more flavorful.

Noodles & pork gravy

Rad na ingredients: fresh flat rice noodles, Chinese broccoli, dark soy, soybean paste, light soy, flavor seasoning, tapioca starch, water, eggs, white pepper, and garlic.

Fresh flat rice noodles – Essential for authentic rad na, also called hor fun, sen yai, or kuay teow. If unavailable, use soaked dry rice noodles or rice vermicelli.
Chinese broccoli – Known as gai lan or Chinese kale, it has long leaves and requires peeling the stems before cooking.
Dark soy sauce – Dark soy sauce slightly sweetens and darkens the noodles.
Soybean paste – Soybean paste is made from fermented soybeans, it adds a unique flavor boost but is optional.
Light soy sauce – Light soy sauce adds a salty touch, key in Asian cuisine.
Rosdee seasoning powder – Rosdee is popular Thai seasoning powder, similar to golden mountain seasoning sauce; either can be used.
Tapioca starch – Thickens the gravy; adjust the amount based on desired thickness.
Eggs – Standard in my family’s lad na gravy, they enhance texture and flavor, making it creamy and rich. Optional if you prefer without.
Water – Used to create the gravy base.
White pepper
Garlic

Short recipe video

https://www.tiktok.com/@hungryinthailand.com/video/7206325660023835909

How to make rad na

Making rad na is a three-step process: marinate the meat, stir-fry the noodles with dark soy sauce (essential for the best flavor), and prepare the pork gravy, which takes just 10-15 minutes.

Step 1: Marinate the meat. Crack the egg into a large bowl and combine it with palm sugar, oyster sauce, tapioca starch, and the sliced pork meat. Mix thoroughly, then let it rest in your fridge for at least 2 hours or overnight.

Sliced Chinese broccoli and minced garlic.

Step 2: Prepare the broccoli and garlic. Remove the outer layer from the Chinese broccoli stems, then slice the stems into thin pieces, and roughly chop the leaves and the garlic.

Step 3: Now, we’ll prepare the gravy. In a large mixing bowl, combine soybean paste, white pepper, light soy sauce, flavor seasonings, and crack in both eggs. Combine until well blended.

Step 4: In a separate cup, thoroughly mix tapioca starch and 3.4 floz of water.

Step 5: In a large bowl, combine the fresh rice noodles with black soy sauce. If you’re using dry noodles, first soak them in water according to package labeling. Use your hand and a plastic glove to mix. Next, stir-fry the noodles for just 2 minutes and set aside.

Step 6: In the same pan over medium heat, add oil and garlic, fry until it turns golden and fragrant.

Step 7: Add water and bring to a boil. When boiling, add pork and spread out the meat to ensure it doesn’t stick to each other.

Step 8: Add the mix of gravy prepared in step 3 once the water comes to a boil. Stir gently just to mix. The clutched egg will float to the top, this is normal. The egg gives a firmer structure to the sauce and a rich taste.

Step 9: Add Chinese broccoli and let boil for 2 more minutes, or until soft enough.

Step 10: Give your tapioca starch and water mixture another stir. Make sure your gravy is boiling and pour it in as you stir the gravy. Keep stirring afterward to make sure it gets well mixed with the gravy (important!!).

Step 11: When the lad na sauce thickens, your gravy is ready.

Step 12: To serve your Thai gravy, place the stir-fried noodles in a bowl or on a large plate and pour the gravy over them. Enjoy!

Kitchenware

Measuring cups and spoons
Cutting board and a sharp knife
Mixing bowls
Spatula or wooden spoon
Wok or large skillet
Spatula or stirring spoon

Thai lad na recipe tips and tricks

Thai cooking is all about balance: Chefs in Thai restaurants tweak and taste as they go, perfecting those flavor balances before serving. Taste as you go and adjust the seasonings of your gravy if needed.
Opt for high smoke point oils like vegetable oil, peanut oil, or sunflower oil. Steer clear of olive oil or sesame oil for this dish.
Use fresh flat rice noodles for authentic taste and texture. If you can’t find them, rice vermicelli or dry rice noodles (wide) are a good alternative.
Adjust the tapioca starch to get your gravy just right. Want it thicker or thinner? You’re in control!
Add more vegetables to this Thai lad na recipe, like baby corn, bell peppers, bean sprouts, mushrooms, classic broccoli or broccolini.

How to serve Thai gravy

Scoop a generous portion of noodles into your serving bowl. Ladle on the pork gravy and make sure there’s a good mix of meat and vegetables in each serving. Garnish with a sprinkle of freshly chopped green onions, Thai chili flakes, and crispy fried garlic. A good condiment for lad na is prik nam som.

How to store and reheat

Storing: If possible, store your leftover noodles and gravy in separate airtight containers once they have cooled to room temperature. Keep it in the refrigerator, and it’ll keep well for up to three days.

Reheating: Simply reheat in a skillet over medium heat, stirring gently, until the gravy returns to its original consistency. Avoid microwaving as this can make the noodles soft.

Frequently asked questions

What is the difference between pad see ew and rad na?

Pad see ew and rad na are both noodle dishes made with sen yai noodles. Pad see ew features charred stir-fried noodles with a soy sauce-based seasoning, and rad na is known for its thick gravy poured over the noodles.

Can I make this in advance?

Yes, you can prepare Lad la in advance. Cook the components separately and store them in the fridge. When ready to serve, reheat and combine them.

Can I make this vegetarian?

Yes, simply swap the meat for tofu and add more vegetables. Replace sauces with vegetarian alternatives.

Is this recipe gluten-free?

This is not a gluten-free recipe. For a gluten-free version, you can use gluten-free soy sauces and gluten-free oyster sauce, but it’ll alter the flavors of the original recipe.

Is lad na spicy?

Lad na is not traditionally spicy. It features a savory and slightly sweet gravy over wide rice noodles, pork or chicken, and Chinese broccoli. However, you can add chili flakes for extra heat if desired.

What kind of noodles for rad na?

For rad na, use fresh flat rice noodles, also known as sen yai or hor fun. These wide noodles are essential for the dish’s traditional texture and flavor. If fresh noodles are unavailable, soaked dry rice noodles or rice vermicelli can be used as substitutes.

Authentic Thai noodle recipes

Pad woon sen (Thai glass noodle stir-fry)
Yum woon sen (Thai glass noodle salad)
Khao piak sen (Lao noodle soup)
Thai chicken glass noodle soup
Dry tom yum noodles
Kua mee recipe

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