Lad na noodles, also pronounced as rad na, is a delicious street food often found in Bangkok and all across Thailand. It proudly stands alongside pad see ew and pad Thai as one of the best noodle dishes. In this recipe, you’ll learn how to make an authentic version with a savory pork gravy sauce and crisp Chinese broccoli.

What is lad na

Lad na is a delightful Thai-Chinese noodle dish, and it’s one of my favorite fusion foods.

With origins in China, this Thai meal combines the best of both worlds. It’s a blend of irresistible Thai flavors with the richness of Chinese cuisine.

Imagine stir-fried wide rice noodles with a tender bite, coated in a delicious pork gravy sauce. The addition of fresh Chinese broccoli (gai lan) makes the dish come to life, with a refreshing crunch that makes you crave seconds and thirds.

While Thailand prefers the rich flavors of pork (moo) as the main source of protein, you can use other meats as well. The beauty of Thai food is how versatile it is, and this lad na recipe is just that.

Whether you prefer tender chicken, beef, seafood such as shrimp or squid, or a vegetarian version with tofu, anything you put in the thick sauce will come out amazing.

These Thai Chinese noodles wouldn’t be complete without the sauce.

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

This Thai noodle dish unique in every way, and I bet you’ve never tasted anything like it.

Thai noodles

Lad na (also written as rat na, rad na, or rad nah) is like the hidden gem of Thai noodles. I’ve never understood why, as these flat rice noodles in pork gravy are one of my all-time favorites, on par with khao soi, pad Thai, and this salad with glass noodles!

To enjoy the authentic flavors of noodles with pork gravy, you must purchase “fresh flat rice noodles” or “sen yai”, which are available at Asian grocery stores. Alternatively, you can purchase wide dried rice noodles online.

Prefer homemade noodles? Try making the gluten-free noodles yourself.

Using the wide rice noodles are a must if you want to recreate a Thai restaurant quality meal. Some variations may use rice vermicelli, but I prefer to use wide rice noodles, which you can also use in this Southeast Asian favorite – pad see ew.

Thai-Chinese noodle dish

Earlier, I mentioned how this easy lad na recipe combines the best of Thai and Chinese flavors. Its origins lay in China, but over time it has become a beloved food in Thailand.

Chinese immigrants brought their recipes and flavors to Thailand, and Thai locals made it their own, infusing this dish with delicious Thai flavors and traditional spices.

Many Thai households have their own unique versions and ingredients, some families might include fish sauce and some might not. Some prefer it spicy, but this Thai noodle dish is traditionally not spicy.

Today, lad na is a beloved food by both Thai locals and tourists, found at simple street food stalls and high-end Thai restaurants. Foodies around the world appreciate the unique texture and flavors.

See more of my fusion recipes:

• Massaman chicken curry
• Chili garlic noodles

With this recipe for lad na you can literally slurp up the goodness. It’s an absolute gem, it’s the best version I’ve ever had! My mother made this recipe for our former Thai restaurant, and everyone absolutely loved this comfort food.

Ingredients

For the exact measurements, please scroll down to the recipe card at the bottom of the page.

For the pork marinade

• Pork – Pork has a rich flavor with tender texture, making it the ideal meat choice. A pork broth is always flavorful! I suggest using pork loin or pork shoulder, which naturally contain some fat and more flavor than pork tenderloin. Alternatively, you can use chicken, beef, seafood, or tofu.
• Oyster sauce – Oyster sauce is a key ingredient in the Thai kitchen to elevate the flavors of our dishes. It’s a thick sauce with salty notes that’s often used in meat marinades, dipping sauces, and stir-fries.
• Tapioca starch – Coats the meat, preventing moisture from escaping during cooking, resulting in tender pork. Alternatively, you can use cornstarch.
• Palm sugar – Palm sugar is a beloved ingredient in Thai cuisine for adding a rich caramel-like sweet flavor to dishes. Its unique taste sets it apart from white sugar, brown sugar, and other sweeteners.
• Egg – Including egg in the marinade makes the meat richer, more juicy, and extra flavorful.

For the noodles & the pork gravy

• Fresh flat rice noodles – The key for a traditional rad na are fresh flat rice noodles, also called hor fun or kuay teow. If you can’t find them, you can use dry rice noodles, or rice vermicelli. Make sure to soak those substitutes in water until they become soft before using, just follow the package instructions.
• Chinese broccoli – Also known as gai lan or Chinese kale. It has long leaves, which sets it apart from Western broccoli. The stems have an outer layer that has to be removed before cooking.
• Dark soy sauce – Used to flavor the noodles and to give them a dark color.
• Soybean paste – Soybean paste is made from fermented soybeans, I use it as a flavor booster. It’s not an essential ingredient, but it adds a unique taste.
• Light soy sauce – A key ingredient in Asian cuisine for adding a salty / umami touch.
• Flavor seasoning Rosdee – Rosdee is a popular brand of seasoning / flavoring powder used in Thai cuisine. It’s similar to golden mountain seasoning sauce, both can be used.
• Tapioca starch – Acts as a thickener in the gravy. Depending on your desired thickness, you can adjust the amount of tapioca starch used in this recipe. I suggest following the suggested amount first, and adjusting if needed the next time you make it.
• Eggs – Note: Using eggs in the gravy adds bits of cooked eggs to it. This is completely normal in lad na recipes that include eggs. The eggs improve the texture and the taste, making it creamy and rich. If the appearance of the “crumbs” doesn’t appeal to you, it’s fine to skip the eggs. I suggest staying true to the traditional preparation. There’s a restaurant in Bangkok that served only rad na, and their gravy is filled with those crumbs.
• White pepper
• Garlic
• Water

Most of the ingredients can be bought in a single trip to an Asian supermarket.

Short recipe video

Step-by-step instructions

Recipe notes

• Use fresh flat rice noodles for an authentic taste and structure. If you can’t find them, use dry noodles or rice vermicelli.
• Adjust the amount of tapioca starch to achieve your desired gravy structure.
• Thai cooking is all about customizing the seasonings and flavors as you cook. The chefs in Thai restaurant adjust the dish during cooking, tuning until they achieve the perfect flavor balance. Experiment with different flavors and use this recipe as a guideline!
• It’s best to use an oil with a high smoke point such as vegetable oil, peanut oil, or sunflower oil. Don’t use olive oil or sesame oil.

How to serve

When serving, arrange the stir-fried noodles in a bowl or large place, and ensure there is enough room for adding the gravy over the noodles.

Garnish with red chili flakes, white pepper, or crispy fried garlic.

How to store

Let your dish cool down to room temperature. If possible, store the noodles and gravy in separate airtight containers, so the noodles won’t turn soggy. Store in your refrigerator and consume within 3 days.

To reheat: use the stove top or microwave. If needed, you can add a splash of water.

Fun facts

• Thai people love this meal with additional toppings and condiments. Red chili flakes or sliced chilies preserved in vinegar for those who prefer a spicy meal, sugar, and fish sauce are often out on the table at Thai street food stalls.
• Malaysia has its own version of lad na – named wan tan hor or wonton noodles in gravy. It’s similar, but instead it’s garnished with fresh vegetables such as Chinese mustard greens and bean sprouts.

Frequently asked questions (FAQ’s)

More noodles you’ll love

• Chicken khao soi – A comforting egg noodle soup, rich with coconut curry flavors and topped with traditional garnishes.
• Dry tom yum – Tom yum flavored noodles.
• Pad mee korat – A spicy, simplified version of pad Thai.

Did you fall in love with this Lad na recipe? I’d be thrilled if you would leave a star rating and/or a comment below! And if you’re craving more Thai recipes like this one, make sure to subscribe to my newsletter.

Print Recipe

5 from 1 vote

Lad Na Noodles Recipe (Rad Na)

Author: Praew Cooking Method: Cooking Cuisine: Asian cuisines Courses: Dinner Recipe Keys: High Protein Low Fat Nut Free

Difficulty: Advanced Prep Time 15 min Cook Time 15 min Rest Time 2 hour Total Time 2 hrs 30 mins

Servings: 4 Calories: 599

Description

Enjoy wide rice noodles coated in a delicious pork gravy sauce with crisp Chinese broccoli.

Ingredients

Servings

For the marinade

• 10 ounces pork (slice into thin slices, pork loin or shoulder)
• 1 egg
• 0,5 tablespoons palm sugar (chop to measure)
• 1 tablespoon oyster sauce
• 1 tablespoon tapioca starch

For the noodles & gravy

• 21 ounces fresh flat rice noodles (for dry rice noodles, use a little less than half the weight)
• 1 teaspoon dark soy sauce
• 1 tablespoon oil (neutral oil)
• 3 cloves garlic (chopped/crushed)
• 34 fluid ounces water (for the gravy)
• 7 ounces Chinese broccoli (stems peeled, leaves chopped)
• 1 tablespoon soybean paste
• 1,5 tablespoon light soy sauce
• 2 tablespoons flavor seasoning (rosdee brand, pork flavor)
• 1 teaspoon white pepper
• 2 eggs
• 3 tablespoons tapioca starch
• 3.4 fluid ounces water (to mix tapioca starch)

Instructions

For the marinade

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.

Prepare the veggies

1. 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.

Prepare the other ingredients

1. 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.

2. In a separate cup, thoroughly mix tapioca starch and 3.4 floz of water.

Stir-Fry the noodles

1. 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.

Make the gravy

1. In the same pan over medium heat, add oil and garlic, fry until it turns golden brown.

2. 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.

3. Add the mix of gravy prepared in step 3 once the water begins to 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.

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

5. Add tapioca starch while stirring, make sure the gravy is boiling before adding the starch. Keep stirring afterward to make sure it gets well mixed with the gravy (important!!).

6. When the gravy’s structure begins to thicken, your lad na is ready. Check the recipe video, in which I show the thickness of my gravy by lifting it with a spatula. Serve immediately.

To serve

1. When serving, arrange the stir-fried noodles in a bowl or large place, and ensure there is enough room for adding the gravy over the noodles.

   Garnish with red chili flakes, white pepper, or crispy fried garlic.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 599kcal

% Daily Value *

Total Fat 10.2g16%

Saturated Fat 2.4g12%

Total Carbohydrate 97g33%

Dietary Fiber 8.3g34%

Sugars 3.8g

Protein 30.9g62%

---

Vitamin D 58 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use the nutrition card in this recipe as a guideline.
• Use fresh flat rice noodles for an authentic taste and texture. If you can't find these, you can use rice vermicelli or dry noodles.
• Pork is the most common choice of meat, but you can also use beef, tofu, chicken, or seafood.
• Adjust the amount of tapioca starch to achieve your desired thickness of the gravy.
• If you wish, you can adjust seasonings to your taste. Some people prefer it more sweet and some prefer it more salty. For me, it's absolutely perfect like this, definitely Thai restaurant quality!

Keywords: lad na, lad na noodles, lad na recipe, Thai noodles with pork gravy

Rate this recipe: