Lad Na Recipe (Thai Noodles with Gravy) -

Lad Na Recipe (Thai Noodles with Gravy)

An authentic Thai lad na recipe with tender noodles, savory gravy, and customizable protein. Comes with clear photo instructions.

Prep Time 15

Cook Time 15

Resting Time 2

Total Time 2 30

Cuisine Asian, Thai

Course Main Course

Serving Size people

600 g fresh wide rice noodles, if using dry rice noodles, use a little less than half the suggested weight
5 ml dark soy sauce
15 ml oil
3 cloves garlic, minced
1 l water, for the gravy
200 g Chinese broccoli, stems peeled, leaves chopped
15 ml soybean paste
22 ml light soy sauce
12 g rosdee seasoning powder
2 g white pepper
25 g tapioca starch
100 ml water, for mixing with tapioca starch

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.
1 large egg, 8 g palm sugar, 15 ml oyster sauce, 8 g tapioca starch, 300 g pork

In a large mixing bowl, combine soybean paste, white pepper, light soy sauce, and rosdee seasoning powder. Combine until well blended.
15 ml soybean paste, 22 ml light soy sauce, 12 g rosdee seasoning powder, 2 g white pepper
In a separate cup, thoroughly mix tapioca starch and just under 1 cup (100 ml) of water.
25 g tapioca starch, 100 ml water

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.
600 g fresh wide rice noodles, 5 ml dark soy sauce

In the same pan over medium heat, add oil and garlic, fry until it turns golden and fragrant.
15 ml oil, 3 cloves garlic
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.
1 l water
Add the mix of gravy prepared earlier once the water comes to a boil. Stir gently just to mix.
Add Chinese broccoli and let boil for 2 more minutes, or until soft enough.
200 g Chinese broccoli
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!!).
When the lad na sauce thickens, your gravy is ready.
To serve, place the stir-fried noodles in a bowl or on a large plate and pour the gravy over them.

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.