Recipes - Thai

Lard Na
lard na


Lard na or rad na is a popular dish loved for its warm gravy with tender pork and chewy noodles. Replicate this popular Thai and Laos dish at home and add in your favourite greens or even swap out the meat and broth to make it vegetarian!
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai









Ingredients:

Marinade:

200g pork skirt steak (sliced thinly)
2 tbsp tapioca flour
1 tbsp Thai white soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1 tsp white pepper powder
1 egg white

Noodles:

¼ cup water
3-4 serving size of wide rice noodles (usually half a package)
1 tsp dark soy sauce

Broth:

1 tbsp oil
2 garlic cloves (minced)
2 tbsp yellow bean sauce or taucheo
3 cups pork or chicken broth
2 tbsp tapioca flour
1 tsp water
2 stalks fresh Chinese broccoli or green mustard leaves (chopped coarsely)
1 tbsp soy sauce
white pepper
1 tbsp Thai seasoning sauce (or mix 2 tsp soy sauce, pinch of sugar and ½ tsp vegetable stock granules)
1 tbsp sugar
vinegar (optional)
Thai chilli sauce (optional)




Steps:
  1. In a bowl, mix all marinade ingredients together. Add pork and mix well to evenly coat the meat in marinade. Set aside for an hour or even overnight.
  2. Prepare rice noodles as per instructions on the packaging.
  3. Heat a wok or pan and add cooking oil.
  4. Over medium heat, add noodles, water and sauce into the wok and let it cook until noodles soften. When noodles start to brown and clump together dish out and set aside on a serving plate.
  5. Heat wok again and add 1 tbsp oil.
  6. Add garlic and saute until fragrant. Then add the yellow bean paste and continue to saute for another 2-3mins.
  7. Add pork or chicken broth and bring to a boil. Add pork slices to the boiling broth bit by bit so they won’t stick together. Continue cooking until pork is not pink.
  8. In a bowl, mix water and tapioca flour and stir it into the broth, little by little. Add more tapioca flour if you prefer your lard na to be gooier and less soupy. Add more broth If you like it more brothy.
  9. Add in chinese broccoli, other sauces and sugar to taste. Continue cooking for a few minutes until chinese broccoli is tender but still crisp.
  10. Lastly, dish out and serve with vinegar or Thai chilli sauce on the side to have your lard na in Sukhothai stye.

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Lard Na

Lard Na

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Lard na or rad na is a popular dish loved for its warm gravy with tender pork and chewy noodles. Replicate this popular Thai and Laos dish at home and add in your favourite greens or even swap out the meat and broth to make it vegetarian!

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai
Ingredients

Marinade:

200g pork skirt steak (sliced thinly)
2 tbsp tapioca flour
1 tbsp Thai white soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1 tsp white pepper powder
1 egg white

Noodles:

¼ cup water
3-4 serving size of wide rice noodles (usually half a package)
1 tsp dark soy sauce

Broth:

1 tbsp oil
2 garlic cloves (minced)
2 tbsp yellow bean sauce or taucheo
3 cups pork or chicken broth
2 tbsp tapioca flour
1 tsp water
2 stalks fresh Chinese broccoli or green mustard leaves (chopped coarsely)
1 tbsp soy sauce
white pepper
1 tbsp Thai seasoning sauce (or mix 2 tsp soy sauce, pinch of sugar and ½ tsp vegetable stock granules)
1 tbsp sugar
vinegar (optional)
Thai chilli sauce (optional)

Instructions
  1. In a bowl, mix all marinade ingredients together. Add pork and mix well to evenly coat the meat in marinade. Set aside for an hour or even overnight.
  2. Prepare rice noodles as per instructions on the packaging.
  3. Heat a wok or pan and add cooking oil.
  4. Over medium heat, add noodles, water and sauce into the wok and let it cook until noodles soften. When noodles start to brown and clump together dish out and set aside on a serving plate.
  5. Heat wok again and add 1 tbsp oil.
  6. Add garlic and saute until fragrant. Then add the yellow bean paste and continue to saute for another 2-3mins.
  7. Add pork or chicken broth and bring to a boil. Add pork slices to the boiling broth bit by bit so they won’t stick together. Continue cooking until pork is not pink.
  8. In a bowl, mix water and tapioca flour and stir it into the broth, little by little. Add more tapioca flour if you prefer your lard na to be gooier and less soupy. Add more broth If you like it more brothy.
  9. Add in chinese broccoli, other sauces and sugar to taste. Continue cooking for a few minutes until chinese broccoli is tender but still crisp.
  10. Lastly, dish out and serve with vinegar or Thai chilli sauce on the side to have your lard na in Sukhothai stye.

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