Comments on: Rad Na (Lad Na): The Most Underrated Thai Noodles ราดหน้า

By: Isa

Isa — Sun, 25 May 2025 08:39:05 +0000

I made this recipe vegetarian and it was wonderful. Tofu instead of meat and vegetable stock instead of pork stock. Oyster sauce can easily be replaced with mushroom sauce. Very delicious!! *-*

By: Helven

Helven — Tue, 25 Mar 2025 01:25:38 +0000

The recipe is simple and delicious. The chili vinegar is a must!

By: Ashok Kalburgi

Ashok Kalburgi — Thu, 13 Feb 2025 20:59:00 +0000

Great website

I've been making Rad La with Chicken and/or Tofu and is well liked

Just got back from over 3 weeks trip to Thailand-BKK, Chang Rai Mai Phuket.

In Sukhamvit-Bangkok at a somewhat fancy restaurant I had Rad Na with Scallops and Asparagus was very tasty.

I also had mix vegetables at many places as I like more veggies with my meals. I really enjoyed each one. I am going to try your recipe. They did have mushrooms but didn't taste like Shitake not sure what variety but very very meaty.

By: Dominick

Dominick — Sun, 14 Jul 2024 02:42:40 +0000

Thank you for this wonderful recipe and the step by step instructions and pictures, super helpful!

I first ate this dish in BKK in 1993. In California, where I live, one measure of authenticity I apply to Thai restaurants is whether this dish is on the menu. Now I don’t think I will ever eat this out again. With this recipe I can create the exact flavor profile I prefer. Amazing!

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By: Pailin Chongchitnant

Pailin Chongchitnant — Mon, 18 Sep 2023 09:28:28 +0000

In reply to Olga. So glad to hear!! And yes I love that feature too.

By: Olga

Olga — Sat, 09 Sep 2023 04:42:29 +0000

Well, that was just amazing.
Also, I SO appreciate the ingredient amounts being listed under each step in gray, so that you don't have to scroll back up. Brilliant!
I will try to find the fresh noodles and next time use more seasoning (I used almost 2lbs pork and should have adjusted up). My people *inhaled* this!

By: John

John — Mon, 15 May 2023 08:32:51 +0000

Super!

By: Wendy

Wendy — Fri, 21 Apr 2023 16:43:07 +0000

Excellent. I finally found a recipe that rivals my dad’s. I grew up eating this and as an adult could never make it as good as him although he has taught me. My dad uses the “eyeball and taste” technique so it’s very nice to at last have precise measurements of ingredients. Also, your velveting procedure is the best as the pork comes out extremely tender and juicy….better than any restaurant! Thank you for another wonderful recipe.

By: Jason R

Jason R — Tue, 13 Dec 2022 03:29:07 +0000

one off my all time favorite dishes. if I could give this recipe a 10 I would. simply amazing. I made with chicken and your homemade chicken stock and it turned out even better than my local takeout place. thank you thank you thank you. your recipes are amazing.

By: Diana

Diana — Sun, 04 Dec 2022 02:42:35 +0000

This is my favorite recipe from your blog! I've made it 3x in two weeks! Each time it gets better. I used leftover homemade turkey stock compared to previously using Better than Bouillon chicken, homemade is a million times better. 99 Ranch did not carry all the different Thai soy sauces, but my local Laos market carried all the required sauces. Thank you for making Thai food so approachable for the home cook!

By: Pailin Chongchitnant

Pailin Chongchitnant — Mon, 21 Nov 2022 21:46:40 +0000

In reply to Hendrik. Velveting works both in oil and in water, and a water-velveting is more commonly done at home.

By: RonE

RonE — Thu, 10 Nov 2022 11:51:13 +0000

This dish is has the same comfort vibes as chicken soup. Easy to make on a weekday night. It was neat to try what I think is essentially a Thai version of miso soup. I loved it, and it's nice to try other Thai dishes since Thai cuisine is more than just Pad Thai haha.

By: Hendrik

Hendrik — Sat, 05 Nov 2022 09:01:06 +0000

Love this recipe in its first version, along w/ pad see eeuw one of my go-to-recipes. I think for the seasoned follower of HTK it should be mentioned that there is a first version and where the differences lie.

As for the velveting, I don't really know. You mention quite correctly it is normally used in stir-fries in a restaurant context. The aim is to protect the meat from the bubbling hot oil that the meat is first fried in. But here that is not the case, the meat just goes into a simmering broth, so why involve the extra steps and ingredients?

I personally know very few people who still own or actually ever owned the microwave. That is so convenience minded North American 😉

By: Jessica Johnson

Jessica Johnson — Fri, 19 Aug 2022 22:06:12 +0000

Great idea

By: Jeannie

Jeannie — Thu, 26 Aug 2021 16:59:13 +0000

Great recipe and instructions. I've made this dish many times and my family and I love it! It's very close to what we find on the streets of Bangkok. Thank you!

By: Michaël

Michaël — Mon, 26 Apr 2021 17:39:56 +0000

I really love this recipe! Where I live it's hard to get Asian brocoli so I have to use rapini which always comes in a HUGE bundle. I make rad na one day with half of the bundle and then the next day I make pad see ew! My husband loves rad na. I love pad see ew. So we're both happy!

By: Stephen Chan

Stephen Chan — Fri, 11 Dec 2020 05:43:03 +0000

This is the recipe that landed me on HKT. Being a Hongkonger I used to look for recipes written in Chinese, but couldn't find one good Chinese Rad Na recipe, then I found HKT. Since then I just stopped looking... 😜