Lad Nah is one of the first dishes my mum taught me how to make. “Lad” means to spread and “Nah” means surface. Basically, it is a wide rice noodle dish that is stir-fried with egg. Then you make a sauce that is poured on top of the noodles.
The noodles come in a package that is precut to thin strips. I prefer my noodles to be a little wider so I buy the noodles that are uncut. That way I can cut it to my desired width.
You can use any type of meat, tofu or seafood. I love seafood so that’s what I usually use to make it. Chinese broccoli is also a must for this dish, but if you can’t find it then regular broccoli is just as good.
You could make this dish spicy if you want to. Just add some chopped Thai chilies when you sauté the garlic. Now I usually like to add chilies to my dishes, but for this one I prefer to add sriracha sauce before I eat it. That way people can adjust their own spiciness. Gotta love sriracha!
This noodle is super simple to make and full of flavor!
Lad Nah is a stir-fry noodle topped with a thick flavorful sauce. It can be made with any meat, tofu, or seafood. You can use Chinese broccoli or regular broccoli.
- 16 oz wide rice noodles separated
- 2 T vegetable oil
- 3 eggs beaten
- 2 T dark soy sauce
- 1 lb mixed seafood shrimp peeled and deveined, squid, fish balls cut into thin slices
- 0.5 lb Chinese broccoli or regular broccoli chopped into thirds
- 2 onions chopped
- 4 cloves garlic finely chopped
- 1/4 C vegetable oil
- 4 T oyster sauce
- 2 T thin soy sauce
- 2 T mountain seasoning
- 2 T sugar
- 1/2 tsp salt
- 1 tsp white pepper
- 1 T corn starch or tapioca flour mixed with 2T of water
- 1/2 C water
Add 2T of vegetable oil into a wok on medium-high heat.
Add half the beaten eggs.
When the eggs start to set, add the noodles. Then add the rest of the beaten eggs and dark soy sauce
Stir-Fry until the noodles are brown and the eggs are cooked. Remove from the wok and put them on a platter.
Combine all the sauce ingredients into a bowl. except for the water and the cornstarch.
Add 1/4 C oil to the wok on medium-high heat.
Sauté the garlic.
Add the seafood and stir-fry until partially cooked.
Add the Chinese broccoli, onion and sauce mixture. Stir-fry until all the ingredients are combined well.
Add the water and the corn starch mixture. Stir-fry until the sauce thickens.
Top the noodles with the stir-fry sauce. Serve with sriracha sauce.
I LOVE wide noodles. What’s great about making them at home is that you can bump up the noodle to vegetable ratio. I love more veggies and your recipes looks like it has the perfect amount!
I’m a visual learner so I love that you include step by step pictures in your recipe card. I’ve never eaten this particular dish but it sounds delicious!
What an amazing dish! So many great flavors!
I love egg noodle stir frys, and I imagine this tastes amazing with seafood. Pinning for later!
I love that this is shrimp! Perfect for Lent on Fridays!!! YUMMY! I am saving this!
Came out great! I am such a bad cook, but this recipe was so easy to follow! Thank you!!!!
That’s wonderful! Glad you it worked out for you.
What is MOUNTAIN SEASONING?
Hi Becky,
Like soy sauce, Golden Mountain sauce is composed mainly of fermented soybeans and salt. It tastes quite different from soy sauce, it is slightly saltier, plus there is a hint of sweetness since it contains sugar. It is vegan but not gluten free. Hope this helps.