Rat na

rdf:langString Rat na

rdf:langString Rat na

rdf:langString Rat na

rdf:langString Shahe fen, meat or seafood or tofu, sauce , soy sauce or fish sauce

rdf:langString Hot

rdf:langString Rat na (Thai: ราดหน้า, RTGS: ratna, pronounced [râːt.nâː]; literally: 'topping'), also written rad na, is a Thai-Chinese noodle dish. The name of the dish is pronounced [lâːt nâː] in Thai colloquial speech. It is made with stir-fried wide rice noodles, a meat such as chicken, beef, pork, or seafood or tofu, garlic, straw mushrooms, and gai lan (Thai: คะน้า; RTGS: khana). 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 (mi krop), with the sauce poured on to soften them. In areas where gai lan can not be easily obtained, broccoli and kale are often used as a substitute.