|Place of origin||Thailand|
|Main ingredients||Shahe fen, meat (chicken, beef, pork) or seafood or tofu, sauce (stock, tapioca starch or cornstarch), soy sauce or fish sauce|
|16x16px Cookbook:Rat na 16x16px Rat na|
Rat na (Thai: ราดหน้า, pronounced [râːt nâː], also written as rad na) is a Thai-Chinese noodle dish. In Thailand the name of this dish is often mistranscribed as lat na, lad na or lard na as many Thais substitute /r/ for /l/.
It is made with stir-fried wide rice noodles, a form of meat such as chicken, beef, pork, seafood or tofu, and/or garlic, straw mushrooms and kai-lan. The dish is then covered in a sauce made of stock and tapioca starch or cornstarch. It is seasoned with sweet soy sauce, fish sauce, sugar and black pepper. In Thailand people often sprinkle some additional sugar, fish sauce, sliced chillies preserved in vinegar (with some of the vinegar) and ground dried chillies on the dish.
There are variants, including using rice vermicelli instead of the wide noodles, and using deep fried thin egg noodles (mee grob), with the sauce poured on to soften them.
In areas where kai-lan can not be easily obtained, broccoli and kale are often used as a substitute.
Rat na was originally cooked in China. This was cooked and sold in only restaurant for the high level people but then Rat na was extremely popular by its taste then there were Tae Chiews (one kind of Chinese people) cooked and sold for normal people and it became more popular and spread to Thailand.
Original Rat na in Thailand was add a little sauce and they used Banana leaf to covered it and noodle was fat noodles which was big circle shape and they let the people who ate it cut it by their self.
- Lard na - Lao version of a similar dish
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