{{short description|Thai-Chinese noodle dish}} {{About|the Thai/Lao–Chinese noodle dish||Ratna (disambiguation){{!}}Ratna}} {{Redirect|Rad na||Radna (disambiguation){{!}}Radna}} {{italic title}} {{More citations needed|date=February 2026}} {{Use dmy dates|date=February 2026}} {{Infobox food | name = ''Rat na'' | image = Kuai-tiao rat na mu.JPG | image_size = 250 | caption = | alternate_name = | country = {{hlist|Thailand|Laos}} | region = Southeast Asia | national_cuisine = {{hlist|Thai|Lao}} | creator = | course = Main course | type = Rice noodles | served = Hot | main_ingredient = Shahe fen, meat (chicken, beef, pork), seafood, or tofu, sauce (stock, tapioca starch or cornstarch), soy sauce or fish sauce | variations = | calories = | other = }}
'''''Rat na''''' ({{langx|th|ราดหน้า}}, {{rtgs|''ratna''}}, {{IPA|th|râːt.nâː|pron}}; {{langx|lo|ລາດໜ້າ}}; literally: 'topping'), also written as '''''rad na''''' or '''''lad na''''', is a Thai-Chinese noodle dish.<ref>{{cite web|url=http://rasamalaysia.com/rad-na-recipe|title=Rad Na – Easy Delicious Recipes: Rasa Malaysia|date=13 April 2010}}</ref> The name of the dish is pronounced {{IPA|th|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, and gai lan ({{langx|th|คะน้า}}; {{rtgs|''khana''}}). The dish is covered in a sauce made with fermented soy beans and thickened with tapioca starch or cornstarch. It is seasoned with dark soy sauce, fish sauce, and ground white pepper. In Thailand, people often sprinkle sugar, drizzle fish sauce, and add sliced chilies preserved in vinegar, as well as toasted, ground dried red chilies on the dish.
There are variants, including using rice vermicelli instead of wide noodles or deep-fried, crispy egg noodles (''mi krop''), with the sauce poured on top to soften them.<ref>{{cite web|title=Not-So-Famous Thai Noodle Dishes|url=http://www.templeofthai.com/asian-food-life/blog/thai-food/not-famous-thai-noodle/|website=Temple of Thai|access-date=1 August 2017}}</ref>
In areas where gai lan cannot be easily obtained, broccoli or broccolini can be used as a substitute.<ref>{{cite web|url=http://www.panix.com/~clay/cookbook/bin/show_recipe.cgi?thai%20recipe252|archive-url=https://archive.today/20121129105809/http://www.panix.com/~clay/cookbook/bin/show_recipe.cgi?thai+recipe252|url-status=dead|archive-date=29 November 2012|title=Clay's Kitchen}}</ref>
==History== ''Rat na'' originates in China. The southern Chinese Teochew people of the Chaoshan region brought it with them to Thailand as they migrated there.{{Citation needed|date=March 2021}}
==Laos== In Laos, the same dish exists, and it is prepared in a similar way, with slight modifications. Gai lan is often substituted with broccoli, and straw mushrooms may be added.<ref name=TravelFoodAtlas>{{cite web |title=Lao Lad Na Recipe |website=Travel Food Atlas |date=18 January 2023 |url=https://travelfoodatlas.com/lao-lad-na-recipe |access-date=1 February 2026}}</ref> It is a common street food there, just as in Thailand.<ref>{{cite web |title=10 Lao Street Foods |url=https://www.lacademie.com/lao-street-foods/ |website=L'Academie |access-date=1 February 2026}}</ref>
==References== {{reflist}}
{{Portal|Food}} {{Cuisine of Thailand}} {{Lao cuisine}} {{Noodles}}
{{DEFAULTSORT:Rat Na}} Category:Thai noodle dishes Category:Laotian noodle dishes Category:Chinese noodle dishes Category:Fried noodles