Rad Na (ราดหน้า) http://rasamalaysia.com/rad-na-recipe/
April 13th, 2010 32 Comments

Rad Na (ราดหน้า)

Adding vegetables
Adding vegetables pictures (11 of 12)

Recently, my good friend S has been tempting me with the best rad na in her neighborhood. All the rad na talks had me craving for it that I had to get my fix. Unfortunately, I haven’t yet found a remotely worthy Thai restaurants in Orange County, which is very sad and I have pretty much given up dining out on Thai food because honestly, I make better Thai food than those found at the Thai restaurants around. So, I made rad na, after consulting with Chez Pim about one of the ingredients used. I even made pickled green chilies (recipe coming soon) from scratch, to make sure that I had an authentic serving of rad na.

Rad na, or Rad Na Kuay Tiew is a Thai-Chinese noodle dish. Originated in China, this dish is commonly found all over Asia. In Malaysia, our variation is called Char Hor Fun or Wat Tan Hor; in Laos, I believe it’s called Lad Na, and I am sure there is a variation of this popular noodle dish in Vietnam, Cambodia, and elsewhere in Southeast Asia. Regardless of its regional variation, it’s always delicious and satisfying—fried rice noodles drenched in a savory sauce with seafood, meat, and vegetables…

Rad Na

There are two versions of rad na, one made with preserved bean sauce (taucheo) and one without. I prefer the former, which is absent from Malaysian Char Hor Fun or Wat Tan Hor. The preserved bean sauce adds an earthy nuance to the sauce, and balances the somewhat sweetish flavor. Do try out my Rad Na recipe (click on the gallery above for detailed step-by-step cooking process), I personally think that it was a huge success, so much so that I had to make another serving a few days after this initial attempt. :)

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32 comments... read them below or add one

  1. David says:

    How awesome and I know exactly what you mean about finding the above average Thai restaurant, they hardly exist in Houston.Great recipe and thanks for sharing!

    • David, I know. It’s not easy to find a decent Thai restaurants here. The bay area has pretty great Thai restaurants but here, no luck. Most are pretty bad.

      • Febrina says:

        Try Red Chili in Hayward. Its Rad Na is great…you can even ask for a spicy one if you like spicy food!!! Eat in always taste much better….

      • Anne says:

        If you’re ever in Corona del Mar (coastal Orange County) try Bamboo Bistro. I’m not an expert in Thai food, but they have some truly excellent food there and they also have seasonal dishes! They serve Vietnamese food there which is delicious too.

  2. Kate says:

    OMG, I love Rad Na, I always order this at Thai restaurants. I always slurp the sauce/gravy dry. Thanks for the recipe!

  3. DailyChef says:

    One of my go-to dishes at Thai restaurants! Yum!

  4. Billy says:

    Hi, I was just wondering what is the Chinese name for taucheo? I heard it was brought to Thailand by the Teochews so I was wondering if you knew the Chinese name

  5. tigerfish says:

    Hor Fun! Yay! with green chili! Yay! I like it when the gravy is not very thick and gluey (some of them use too much cornstarch which I don’t like). Can see that yours is not.

    And now I learn Thai name (Rad Na) *pronouncing in Thai accent* lol!

    Hey, nice feature of you in GoingPlaces. Congrats :D

    • Tiga – LOL, Rad Na, must pronounce in a very “lemak” voice. Hehe.

      I know, some of the Thai restaurants in the states make them way too sticky like glue. Yes, first time making the pickled green chili, got the basic recipe from Kuali.com.

  6. Ragdoll says:

    Thank you so much for posting step-by-step photos. I have always had a difficult time making noodle dishes, so I just gave up. This gives me hope again.

  7. unkaleong says:

    I find the Thai version has less egg than the wat tan hor that we find back home ;)

  8. Hi Bee,

    Just a wondering if your Rad Na is the similar with Lad Na that usually in menu of most restaurants in Malaysia?

  9. kristen says:

    How do you cook your noodles so that they don’t get mushy or break into smaller pieces? I always have that problem

    • Well, I don’t know what to say, I never have that problem, I guess you just have to keep stirring and add some oil before cooking.

    • Geoff says:

      Kristen, I had this problem once before until I discovered that there are 2 types of fresh rice noodles one for soups and one for stir frys, so before buying check packet.

  10. Love hor fun. Tip: Whenever you’re down next in Kuala Lumpur try this place: Rama V (opposite the US Embassy) – the Thai food there is to die for!

  11. Geoff says:

    Cooked this tonight, loved the combination of flavours, made a large serving not much left at the end of dinner.The only problem is the my daughter didn’t like the rice noodles, she said she prefers the thin yellow egg noodles, I’ve promised her that I’ll used them the next time.

  12. Julia says:

    Hi Bee,
    How much noodles do you use for this recipe? I’m pretty psyched to try this!

  13. light says:

    This is a silly question. But can you let me know what is taucheo? Can you show me a sample bottle of what it may look like and/or is called in English? Thank you so much!!!!

  14. ckim says:

    Hi Rasa,
    Love your site……………..I was wondering if you have a recipe for Moo Shu chicken?

  15. Elizabeth says:

    Can I use ground bean paste sauce or salted bean sauce instead?

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