![]() 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. We suggest coming here whenever you want excellent Thai noodles on a budget but can't be bothered to wait for a table or skim through a menu that's a hundred items long.Rad Na or Lad Na, is a comforting Thai dish of wide rice noodles covered in savory gravy. ![]() Though it's the only street noodle vendor we know of popping up every night in Thai Town, Rad Na Silom is more than just a novelty. Of course, it all smells ten times better late at night after you’ve had a few cocktails at nearby Harvard & Stone. The ambiance here is one of a kind: As you listen to the roar of wok burners and melodramatic Sam Smith covers playing on the sound system, you'll be hit with various appetizing odors-fish sauce, seared pork, and fried eggs-as each dish is cooked to order. Later, you'll see groups of seven having a bite after a successful happy hour and maybe one person in sweatpants picking up some mango sticky rice (the lone dessert) to go. Earlier on, you'll usually see families, students, and software engineers talking on work calls between mouthfuls. The crowd tends to vary between early evening and when the last orders are served around midnight. All the dishes here go for a reasonable $10 each, though we do wish the portions were a little larger-don't expect the mountainous piles of pad thai you might pay more for at one of the neighborhood’s many sit-down Thai restaurants. If noodles aren't your thing, there's a single eggy fried rice on the menu, too. Some, like the pad thai topped with bean sprouts and dried shrimp, get vigorously stir-fried in the wok, while others are smothered in a silky rad na gravy. Rad Na Silom is cash only and ordering is pretty straightforward: there are just eight dishes to choose from, made with either flat or thin rice noodles. It's a quick, convenient spot that makes some of the city's best pad thai and pad see ew while you wait curbside. with a line of tables and a wok station that cranks out stir-fried dishes in minutes. Starting around 5pm each night, this Thai noodle vendor sets ups outside Silom Supermarket in Thai Town, transforming a half-block of Hollywood Blvd. Like a puppy adoption at a weekend farmers market, Rad Na Silom attracts a crowd.
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