Lad Na

READY IN: 1hr 10mins
Recipe by Sue Lau

Thai Rice Noodle with Meat & Broccoli Sauce. Adapted from a recipe by JT Hill.

Top Review by Sandi (From CA)

Mmm! Not like the restaurant versions I've had, but still very nice. I think I'd opt for a more tender green than gai lan (or at least what they called gai lan in the Asian grocery store nearby) because it was pretty tough to chew. And there are so many similar vegetables to choose from that wouldn't deviate too far from this recipe's essence. The gravy was delightful and I found myself letting a forkful of rice migrate over to the gravy so I could nab some more! Thank you for this recipe, Sue, which I can experiment with easily.

Ingredients Nutrition

Directions

  1. Pre-soak rice noodle in warm water for at least an hour, then drain.
  2. Cut gai lan into bite-size pieces, peeling and cutting stems.
  3. Thinly cut pork, beef or chicken into bite-sized pieces. Add a splash of fish sauce, pepper, and lightly coat with cornstarch.
  4. In a frying pan brown the noodles in oil.
  5. As you stir-fry the noodles, pour in about 2-4 tablespoonful of thick sweet black soy sauce.
  6. Stir thoroughly to coat noodles, remove and set aside on serving plates.
  7. Wipe the pan clean and pour in about 2 tablespoonful of oil and lightly brown garlic and black beans.
  8. Stir in meat for about a minute, then add in the broccoli.
  9. After about 3-4 more minutes, pour in about 1/2 - 1 cup chicken broth and flavor with fish sauce.
  10. Bring sauce to a boil and slowly add cornstarch solution, stir until thicken.
  11. Pour sauce over noodles, adding a teaspoon or more of sugar if so desired.

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