noodle
Rad Na
ราดหน้า
Mild
Rad Na is a Thai noodle dish of wide rice noodles pan-fried until slightly crispy, then topped with a thick, glossy gravy of broth, oyster sauce, and your choice of meat or seafood.
Cultural Origin
Rad na is a Thai-Chinese dish of wide rice noodles topped with a thick gravy of meat or seafood, gai lan and a soybean-thickened sauce. It descends from Teochew-Chinese gravy noodle dishes brought to Bangkok in the 19th and 20th centuries and adapted with Thai dark sweet soy and fish sauce. It is a default shophouse and street-food dish across the country and is closely related to pad see ew but with sauce rather than a dry stir-fry.
Regional Variants
| Region | How it differs |
|---|---|
| Central | The Bangkok-Teochew standard uses sen yai under a thick gravy with pork or chicken, gai lan, soybean paste and dark soy. |
| Southern | Southern versions often use seafood and add extra chili and pickled chili vinegar at the table. |
Allergens & Sensitivities
soywheatglutenshellfishfishgarlic
Key Ingredients
- wide rice noodles
- oyster sauce
- tapioca starch
- pork or chicken
- Chinese broccoli
Where to Try It
Thai noodle shops (r'aan kuay teow) throughout Bangkok and central Thailand.
Tips
- Add white vinegar from the condiment set — the acidity cuts through the starchy gravy perfectly.