Chicken, pork, beef, or tofu can be substituted. However, any type of protein can be used for Rad Na. I prefer using shrimp since it cooks quickly.

These are the sauces you'll need with links to find them online:įor this recipe I'm using shrimp, rad na goong. The ingredient list looks extensive, but most of these sauces are pretty common in traditional Thai cooking. The gravy consists of a combination of different sauces along with a broth and thickener. Portion the noodles out into bowls for serving. Cook for a couple of minutes until some color develops. Mix the noodles with some sweet soy sauce, and toss to coat.Īdd the coated noodles to a nonstick pan over medium-high heat. Once the noodles are cool enough to handle, gently separate the layers. If using the microwave, do 1-minute increments until the noodles are soft. The steamer method will take about 10 minutes on a rapid boil. Then place the noodles in a single layer in a steamer or microwave to soften. Get the whole sheet, and then slice it yourself to get a wide noodle.Ĭut strips into one and a half inches. Typically they will have ones that are presliced and one's that are a whole sheet. These noodles can be found in the refrigerated section in most Asian grocery stores. In order to achieve an authentic tasting Rad Na, use fresh rice noodles. The rice noodles are thick and chewy and the perfect vessel to soak up the delicious gravy. It's a warm cozy dish with salty and sweet notes. While Pad See Ew and Pad Thai are well known here, Rad Na definitely deserves some attention. Rad Na is a popular dish in Thailand but here in the states I rarely see this dish on Thai menus. I'm using jumbo shrimp as my protein and some mixed vegetables. The beef is some of the juiciest, most tender and aromatic out there, while the kale is crunchy with no hint of bitterness.ġ/35-36 Ratchawithi Soi 7 (Soi Wattana Yothin in Soi Rangnam), 0.Rad Na or Lad Na, is a comforting Thai dish of wide rice noodles covered in savory gravy. Opened for more than 50 years, its committed, highly specialized kitchen serves up magnificent mee krob rad na (B100) that can’t be beaten-fried just right, the noodles are not too brittle and capable of holding their crispiness even when soaked in flavorful gravy. Jakkee is the kind of place that fancy Thai restaurants have nightmares about. Leng Kee ticks all the usual boxes, but what sets it apart is the more hi-so selection with the stand out river prawn (B300)-just heavenly.Ĭhula Soi 46, Rama 4 Rd., 0, 08. Open daily 11am-10pm Leng KeeĪnother fancy bowl of rad na that has us forgetting all about counting calories. If you make the trek there, make sure you call ahead and wear some loose pants as this place is a true foodies’ paradise. The gravy is gluey good, too, just a bit peppery, and the marinated beef is totally yummy. The noodles are fried properly with nice smoky notes, while the fragrant sesame oil also shines through. This well-executed rad na (B150 for small) is done Hong Kong style and is simply delicious.

While this list mostly sticks to a street vibe, it would be wrong not to include Kai Thong. Just be warned that the sen yai (rice noodles) usually runs out around noon so you need to get here early before the swarms of office workers clean it out. The gravy is flavorful and perfectly balanced, while the pork is well seasoned and juicy.

There’s nothing too revolutionary here, just one big, super-satisfying bowl of rad na (B35). Next to 7-Eleven, Ratpattana Rd., Ratburana, 08. Do drop by whenever you have to head south as this small shophouse is a real hidden gem. Their secret, though, is their preserved pork, which is simply stunning. The super hot oil quickly fries the noodles to a beautiful golden brown with hisses and pops that speak of a job well done. Open Mon-Sat 5pm-2am Rad Na 40 Peeįrom father to son, the faces in the kitchen may change but their star dish (B40) remains just as delicious. Do note that the pad see ew (stir-fried noodles with sweetened sauce) and joke haeng (dry congee) are also incredibly satisfying.ģ27 Mahachai Rd., 0. The highlight is, of course, the flour-coated sen yai (rice noodles), cooked over charcoal to perfection. A favorite among many chefs in town who praise its use of top-quality seafood, the rad na (B360) here has a pretty steep price, but it’s well worth it thanks to a killer combination of seafood and crispy noodles.

Chef rad na