Lad Na
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
20 mins
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Resting Time
6 hrs
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Total Time
50 mins
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Servings
4 people
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Calories
431 kcal
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Course
Main Course
Lad Na
Report
Lad na (ລາດ ໜ້າ), also called “lard nar” and “rad na” in Thailand, is a Lao-Chinese rice noodle dish with pork or chicken or tofu and Chinese broccoli (gai lan).
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Ingredients
For the marinade
- 7 oz pork thinly sliced, or chicken
- 2 tablespoons tapioca starch
- 1 tablespoon soy sauce AKA all-purpose soy sauce, light
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon ground white pepper freshly ground
- 1 egg white
For the noodles
- 7 oz rice noodles fresh, wide
- 4 tablespoons water
- 1 teaspoon dark soy sauce
For the broth
- 2 tablespoons vegetable oil neutral
- 3 garlic minced, cloves
- 2 tablespoons fermented soybean paste fermented yellow soybean paste, tauco is a type of fermented soybean paste
- 3¼ cups pork broth or chicken broth
- 2 tablespoons tapioca starch
- 1 teaspoon water
- 2 gai lan Chinese broccoli), cut into pieces, fresh stalks
- 6 baby corn halved lengthwise
- 2 oz bean sprout
- 1 green mustard leaf , roughly chopped
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- ground white pepper freshly ground
- 1 tablespoon Thai sauce (or mix together 2 teaspoons soy sauce, ¼ tablespoon sugar and ½ teaspoon vegetable broth powder)
- 1 tablespoon sugar
To serve
- vinegar
- thai chili sauce
- prik dong (Thai chillies in vinegar)
Equipment
- Wok
- Wooden spoon
Instructions
Marinade
- In a salad bowl, combine all the marinade ingredients. Add the pork or chicken and mix well to coat the meat with the marinade.
- Cover the bowl with cling film and place in the refrigerator for 6 hours.
Noodles and broth
- Untangle the fresh rice noodles.
- Heat a wok over medium heat and add 1 tablespoon of neutral vegetable oil.
- Add the noodles, 4 tablespoons water and dark soy sauce, and cook until the noodles soften.
- When the noodles begin to brown and stick together, tip them into a bowl.
- Heat the wok again over medium heat and add the remaining tablespoon of neutral vegetable oil.
- Add the garlic, and sauté (without burning) until it releases its aroma, then add the tauco (yellow soybean paste) and continue to sauté for another 2 to 3 minutes, stirring with a wooden spoon.
- Add the broth and bring to a boil.
- Gradually add the slices of pork or chicken to the boiling broth, so that they do not stick together.
- Continue cooking until the pork or chicken is no longer pink.
- In a small bowl, make a slurry with a teaspoon of water and the tapioca starch, and pour into the broth, stirring constantly with a wooden spoon.
- Add the Chinese broccoli, baby corn, mustard leaf, soy sauce, oyster sauce, Thai sauce, and sugar.
- Continue cooking for a few minutes until the Chinese broccoli is barely tender and still crunchy.
- Finally, add the bean sprouts, mix and immediately turn off the heat.
To serve
- Serve hot with vinegar and / or Thai chilli sauce and / or prik dong.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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