He picked up from the table a bottle of Thai Sriracha (which people from Sukhothai always put on their Lad Na) and zig zagged it on top, sprinkled on some sugar, and a dash of vinegar. Thai Hubby took the steaming bowl to a metal dark blue table with chipped paint and sat on a rickety plastic bright red stool.

Then she dipped a large metal ladle into a huge metal pot the size of a barrel and scooped out a luscious, gooey gravy of pork and Chinese broccoli to pour over the soft rice noodles. He watched a Thai street food vendor, an older woman wearing a faded red apron and a big smile, put wide dark brown tinted rice noodles into a faded blue plastic bowl. Thai Hubby arrived at a side street in his home town of Sukhothai, Thailand. Our first bite of Lad Na, aka wide Thai rice noodles with thick gravy, tender pork and crisp, vibrant Chinese broccoli was our Delorean that took us there. Thai Hubby and I both zoomed back in time yesterday. Over a decade ago I fell in love with Thai food, my Thai Hubby, and cooking Thai food, and after learning from my Thai grandma-n-law, and Thai Hubby, and cooking for years, I now teach Thai cooking classes at my home every week!Īnd since you can’t make it to my cooking class right now, I’m happy to teach you right now how to make Lad Na and answer your questions, just like if you were at my Thai cooking class in my kitchen.

Trust me, the end result is soooo worth it.Looking for a heart-warming, cozy Thai dish that feels like a warm hug after a hard day? You have to try soothing Lad Na for dinner tonight!ĭo you love authentic Lad Na from your favorite Thai restaurant, and wish you could make it for your family, but feel intimidated to try making it at home? Everything is broken up into sections, so just go one section at a time. Don’t let the lengthy recipe intimidate you – it’s actually very simple. No biggie, because I have now perfected my very own Rad Na, and it is, for lack of a better word, pretty damn rad. Type the word “boobs” into your search engine, and within nanoseconds you’ll have millions of pervy options at your fingertips, but the computer whizzes over at Google HQ can’t be bothered to make revolutionary Thai recipes an SEO priority. Even that proved to be somewhat difficult, as Rad Na recipes are tough to come by on the internet. Since Thailand is reallllllllly far away, I figured I should just learn to make it myself. If any American Thai restaurant on the face of the earth served Rad Na. Then as we returned home to America, I looked forward to trying the Rad Na at our local Thai restaurants.

I ate my way through Thailand for a week, sampling all the Rad Na they had to offer. Rad Na is a Thai specialty consisting of four crucial elements: fork-tender chicken, fresh stir-fried veggies and chewy pan-fried noodles, topped off with a sexy-ass pan gravy. But my unequivocal favorite was the Rad Na. Pad Thai, Tom Yum soup, mango with sticky rice, street-cart banana crepes, lychee, lansones, mangosteen. Which meant that I had plenty of baht (or moolah to the layman) with which to try it ALLLLLLLLLL!!!! All the food in Bangkok quivered in fear as I set foot on Thai soil. We went to Thailand a few years ago, and the food. I’ll take a glance after I finish my croissant, but then we need to get back to more important things…like mapping out which cafe to hit for our mid-morning snack. Like everything else about it is a distant second. My absolute favorite part about travel is the food.

Rad nah.