Rad Na

refers to various noodle dishes that are served with a sauce thickened with starch. The sauce is prepared from broth, yellow bean paste, white pepper, soy sauce and other ingredients and contains meat and vegetables. Typically, rad na is prepared with pork and Chinese broccoli, but there are also variations prepared with poultry, seafood or mushrooms and other vegetables.

Rad Na originally comes from the southern Chinese Teochew cuisine and was brought to Thailand by Chinese immigrants. It is closely related to the Cantonese dish “Wat Tan Hor” (滑蛋河), which also consists of a thick sauce poured over noodles. In Thailand, the dish has been adapted to the locally available ingredients and the tastes of the local population.

The names of the respective dishes are usually based on the type of noodles used or the type of meat. For example, “Sen Yai Rad Na” ( ) is served on wide rice noodles. There are also variations with rice, which are then called “Khao Rad Na ( ). The dish is also often called “Lad Na”, which corresponds to the Laotian pronunciation of the dish and is widespread in Isaan.