Lao Lad Na Recipe
Lad na is a Lao-Chinese noodle dish made with wide rice noodles. It features a choice of protein, such as chicken, beef, pork, or tofu, along with vegetables like Chinese kailan and straw mushrooms.
Ingredients
For the marinade
- Pork or chicken (thinly sliced) – 7 oz.
- Tapioca starch – 2 tbsp
- Light soy sauce – 1 tbsp
- Oyster sauce – 2 tbsp
- Sesame oil – 1 tsp
- Freshly ground white pepper – 1 tsp
- Egg white – 1
For the noodles
- Fresh wide rice noodles – 7 oz.
- Water – 4 tbsp
- Dark soy sauce – 1 tsp
For the broth
- Neutral vegetable oil – 2 tbsp
- Garlic (minced) – 3 cloves
- Tauco (fermented yellow soybean paste) – 2 tbsp
- Pork or chicken broth – 3¼ cups
- Tapioca starch – 2 tbsp
- Water – 1 tsp
- Fresh gai lan (cut into pieces) – 2 stalks
- Baby corns (halved lengthwise) – 6
- Bean sprouts – 2 oz.
- Green mustard leaf (roughly chopped) – 1
- Soy sauce – 1 tbsp
- Oyster sauce – 1 tbsp
- Freshly ground white pepper
- Thai sauce – 1 tbsp
- Sugar – 1 tbsp
To serve
- Vinegar
- Thai chilli sauce
- Prik dong (Thai chillies in vinegar)
Instructions
- Begin by taking a salad bowl and adding all the marinade ingredients to it. combine well. Throw in the pork or chicken and combine properly to cover the meat with the marinade.
- Cover the bowl with cling film and keep it in the fridge for about 6 hours.
- Next, take the rice noodles and untangle them.
- Now, take a wok and heat it over a medium flame. Add 1 tablespoon of neutral vegetable oil.
- Throw in the noodles, 4 tablespoons of water and dark soy sauce, and allow the noodles to cook until they become a little soft.
- Once the noodles start to turn brown and begin to stick to each other, transfer them to a bowl.
- Heat the wok once more over a medium flame and add the remaining tablespoon of vegetable oil.
- Add the garlic and cook until it lets out its aroma. Then add the tauco and let it cook for the next 2 to 3 minutes, making sure to keep stirring with a wooden spoon.
- Pour the broth in the wok and bring it to a boil.
- Slowly add the pork or chicken slices to the boiling broth, making sure they don’t stick together.
- Keep cooking until the meat is no longer pink.
- Now, take a small bowl and add a teaspoon of water and the tapioca starch. Mix to make a slurry. Once done, pour it into the broth, stirring continuously with a wooden spoon.
- It’s time to throw in the Chinese broccoli, baby corn, mustard leaf, soy sauce, oyster sauce, Thai sauce and sugar.
- Allow all the vegetables to cook for some more time until the Chinese broccoli is just about tender but still crunchy.
- Lastly, add the bean sprouts, combine, and instantly turn off the heat.
- Serve along with vinegar and/or Thai chilli sauce and/or prik dong.
Nutrition
Calories: 393kcalCarbohydrates: 37gProtein: 22gFat: 18gSaturated Fat: 4gCholesterol: 59mgSodium: 1271mgFiber: 4gSugar: 8g
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