![]() We carried it across the busy street, dashing across like we were playing tag with the motorcycles, taxis, buses and cars, and somehow made it safely across, to our office building, and up the elevator to our tutoring school on the third floor. Then he put all the balloon bags of rad na in to a plastic grocery bag. ![]() He did that even with the tiny bags of vinegar and peppers. I was mystified as I watched the serious, older gentleman of a vendor efficiently put the dark rice noodles in a clear plastic bag and confidently, and like doing a magic trick, tie a red rubber band across the top so that the bag was now full of air like a balloon. My Thai co-worker and I were standing in front of the rad na vendor in the back of the loud market, busy with the lunchtime rush. He smiled big as he scooped a perfect bite of noodles, gravy, pork and broccoli onto a big metal spoon ready to devour it.īut I went back in time to the bustling market across the street from the tutoring school, where I taught back when my Thai Hubby was just a hot Thai guy that I was dating. He picked up from the table a bottle of Thai Sriracha (which is only used in rad nah when in Sukhothai) and squirted it on the rad nah, sprinkled on some sugar, and a dash of vinegar too. Then the vendor dipped into a huge metal pot the size of a barrel and ladled a luscious, gooey gravy of pork and Chinese broccoli over the soft noodles.Īfter promising to tell his grandma that the vendor says hi, Thai Hubby took the steaming bowl to a metal dark blue table with chipped paint and sat on a rickety plastic blue stool. He had just watched a Thai street food vendor, an older, chubby woman wearing a faded red apron and a big smile, put wide dark brown tinted rice noodles into a faded blue plastic bowl. Thai Hubby arrived at a soi, aka side street, in his home town of Sukhothai, Thailand. Our first bite of rad na, aka lad nah, aka wide rice noodles with gravy, pork and Chinese broccoli was our Delorean that took us there. The notable rat na (including phat si-io) areas in Bangkok such as Tanao road in Phra Nakhon near Giant Swing and Bangkok City Hall, Wang Burapha near Thieves' Market and Saphan Lek, Sam Yan neighborhood in Pathum Wan, or Yaowarat neighborhood in Chinatown.Thai Hubby and I both zoomed back in time yesterday. Diners themselves cut the fat noodles, which were large and circular, as they ate. ![]() Originally, rat na in Thailand was made with a little extra sauce and covered with a banana leaf. Teochew people (Chinese people native to the Chaoshan region) began cooking and selling it to working-class people and its popularity spread to Thailand. Rat na was originally cooked in China, prepared only in high-end restaurants where it became very successful. In areas where gai lan can not be easily obtained, broccoli and kale are often used as a substitute. There are variants, including using rice vermicelli instead of the wide noodles, and using deep-fried thin egg noodles ( mi krop), with the sauce poured on to soften them. 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 seasoned with sweet soy sauce, fish sauce, sugar, and black pepper. The dish is then covered in a sauce made of stock and tapioca starch or cornstarch. It is made with stir-fried wide rice noodles, a meat such as chicken, beef, pork, or seafood or tofu, garlic, straw mushrooms, and gai lan ( Thai: คะน้า RTGS: khana). The name of the dish is pronounced in Thai colloquial speech. Rat na ( Thai: ราดหน้า, RTGS: ratna, pronounced literally: 'topping'), also written rad na, is a Thai-Chinese noodle dish. Shahe fen, meat ( chicken, beef, pork) or seafood or tofu, sauce ( stock, tapioca starch or cornstarch), soy sauce or fish sauce For the Lao version of the dish, see lard na. ![]()
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