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{{Infobox prepared food
⚫
[[File:Kuai-tiao rat na mu.JPG|250px|thumb|right|Rat na]]
| name = Rat na
⚫
| image = [[File:Kuai-tiao rat na mu.JPG|250px]]
| caption =
| alternate_name =
| country = [[China]], [[Thailand]]
| region =
| creator =
| course =
| type = [[Rice noodles]]
| served =
| main_ingredient = [[Shahe fen]], meat ([[chicken (food)|chicken]], [[beef]], [pork]]) or [[seafood]] or [[tofu]], sauce ([[Stock (food)|stock]], [[tapioca]] starch or [[cornstarch]]), [[soy sauce]] or [[fish sauce]]
| variations =
| calories =
| other =
}}


'''''Rat na''''' ({{lang-th|ราดหน้า}}, {{IPA-th|râːt nâː|IPA}}, also written as '''''rad na''''', '''''lad na''''' or '''''lard na''''' ) is a Thai-Chinese noodle dish.<ref>http://rasamalaysia.com/rad-na-recipe/</ref> In Thailand the name of this dish is often mispronounced as ''lat na'' as many Thais substitute the '''r''' for an '''l'''.<ref>http://importfood.com/recipes/twidenoodleinthick.html</ref>
'''''Rat na''''' ({{lang-th|ราดหน้า}}, {{IPA-th|râːt nâː|IPA}}, also written as '''''rad na''''', '''''lad na''''' or '''''lard na''''' ) is a Thai-Chinese noodle dish.<ref>http://rasamalaysia.com/rad-na-recipe/</ref> In Thailand the name of this dish is often mispronounced as ''lat na'' as many Thais substitute the '''r''' for an '''l'''.<ref>http://importfood.com/recipes/twidenoodleinthick.html</ref>


It is made with stir-fried [[Shahe fen|wide rice noodles]], a form of meat such as chicken, beef, pork, seafood or [[tofu]], and/or [[garlic]], [[straw mushrooms]] and [[kai-lan]]. 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.
It is made with stir-fried [[Shahe fen|wide rice noodles]], a form of meat such as [[chicken (food)|chicken]], [[beef]], [pork]], [[seafood]] or [[tofu]], and/or [[garlic]], [[straw mushrooms]] and [[kai-lan]]. 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 (''mee grob''), with the sauce poured on to soften them.<ref>http://www.foodspotting.com/places/107859-kaeng-empire-%E0%B9%80%E0%B8%84%E0%B8%B5%E0%B8%A2%E0%B8%87-%E0%B9%80%E0%B8%AD-%E0%B8%A1%E0%B9%84%E0%B8%9E%E0%B8%A3-/items/243514-%E0%B8%9A%E0%B8%B0%E0%B8%AB%E0%B8%A1%E0%B8%B5-%E0%B8%81%E0%B8%A3%E0%B8%AD%E0%B8%9A%E0%B8%A3%E0%B8%B2%E0%B8%94%E0%B8%AB%E0%B8%99-%E0%B8%B2%E0%B8%AB%E0%B8%A1%E0%B8%B9-rad-na-deep-fried-egg-noodle-with-pork</ref>
There are variants, including using rice vermicelli instead of the wide noodles, and using deep fried thin egg noodles (''mee grob''), with the sauce poured on to soften them.<ref>http://www.foodspotting.com/places/107859-kaeng-empire-%E0%B9%80%E0%B8%84%E0%B8%B5%E0%B8%A2%E0%B8%87-%E0%B9%80%E0%B8%AD-%E0%B8%A1%E0%B9%84%E0%B8%9E%E0%B8%A3-/items/243514-%E0%B8%9A%E0%B8%B0%E0%B8%AB%E0%B8%A1%E0%B8%B5-%E0%B8%81%E0%B8%A3%E0%B8%AD%E0%B8%9A%E0%B8%A3%E0%B8%B2%E0%B8%94%E0%B8%AB%E0%B8%99-%E0%B8%B2%E0%B8%AB%E0%B8%A1%E0%B8%B9-rad-na-deep-fried-egg-noodle-with-pork</ref>

Revision as of 19:33, 4 June 2013

Rat na
TypeRice noodles
Place of originChina, Thailand
Main ingredientsShahe fen, meat (chicken, beef, [pork]]) or seafood or tofu, sauce (stock, tapioca starch or cornstarch), soy sauce or fish sauce

Rat na (Template:Lang-th, Template:IPA-th, also written as rad na, lad na or lard na ) is a Thai-Chinese noodle dish.[1] In Thailand the name of this dish is often mispronounced as lat na as many Thais substitute the r for an l.[2]

It is made with stir-fried wide rice noodles, a form of meat such as chicken, beef, [pork]], seafood or tofu, and/or garlic, straw mushrooms and kai-lan. 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 (mee grob), with the sauce poured on to soften them.[3]

In areas where kai-lan can not be easily obtained, broccoli and kale are often used as a substitute.[4]

See also

  • Lard na - Lao version of a similar dish

References

  1. ^ http://rasamalaysia.com/rad-na-recipe/
  2. ^ http://importfood.com/recipes/twidenoodleinthick.html
  3. ^ http://www.foodspotting.com/places/107859-kaeng-empire-%E0%B9%80%E0%B8%84%E0%B8%B5%E0%B8%A2%E0%B8%87-%E0%B9%80%E0%B8%AD-%E0%B8%A1%E0%B9%84%E0%B8%9E%E0%B8%A3-/items/243514-%E0%B8%9A%E0%B8%B0%E0%B8%AB%E0%B8%A1%E0%B8%B5-%E0%B8%81%E0%B8%A3%E0%B8%AD%E0%B8%9A%E0%B8%A3%E0%B8%B2%E0%B8%94%E0%B8%AB%E0%B8%99-%E0%B8%B2%E0%B8%AB%E0%B8%A1%E0%B8%B9-rad-na-deep-fried-egg-noodle-with-pork
  4. ^ http://www.panix.com/~clay/cookbook/bin/show_recipe.cgi?thai+recipe252


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