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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.
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Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 6 hours
Total Time 6 hours 50 minutes
Course Main Course
Cuisine Laotian
Servings 4 Yield
Calories 393 kcal

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
Keyword Lao Lad Na Recipe
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