Rat Na (Thai: ราดหน้า, IPA: [râːt nâː]) is a Thai-Chinese noodle dish. In Thailand the name of this dish is often pronounced as lat na as many Thais substitute the r for an l.
It is made with stir-fried wide rice noodles, a form of meat such as chicken, beef, pork, seafood or tofu, and/or garlic, straw mushrooms and kai-lan. The dish is then covered in a gravy made of stock and tapioca starch or cornstarch. It is seasoned with (sweet) soy sauce, fish sauce, sugar and black pepper. In Thailand people often sprinkle some additional sugar, fish sauce, sliced chillies preserved in vinegar (with some of the vinegar), and ground dried chillies on the dish.
There are variants, including using rice vermicelli instead of the wide noodles, and using deep fried thin egg noodle, with the gravy poured on to soften it.
In areas where kai-lan can not be easily obtained, such as the United States, broccoli and kale are often used as a substitute.
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