From Thailand to Your Table: Your best Lard Na Recipe
Growing up in a Chinese family, Lard Na was always a staple in our household. My parents loved this dish so much that we would go out to eat it regularly. I remember my dad always taking me to a place called “2 Girls Lard Na”, where they only served one menu item – Lard Na. Despite the limited options, the dish was always so good that my dad would go there for lunch almost every day.
Now, it has been over 10 years since my dad passed away. Every time I have Lard Na, it brings back a flood of memories and I can’t help but miss him terribly. But through my love for cooking, I’ve discovered a way to honor his memory and keep his spirit alive – by perfecting the ultimate Lard Na recipe.
And so, I’m excited to share with you not just any Lard Na recipe, but the best one you’ll ever find on earth. It’s not just about the ingredients, but the method of cooking that truly sets this recipe apart. By following the WPMR method, you’ll achieve perfectly cooked rice noodles every time. Plus, with the right combination of savory sauces and tender beef or chicken, you’ll be transported back to Thailand with every bite.
So come with me on this journey to create the most delicious Lard Na you’ve ever tasted. And even though my dad is no longer with me, I know he would be proud to see how much joy his favorite dish brings to people all around the world
From Thailand to Your Table: Your best Lard Na Recipe
Ingredients
- 8 oz. fresh wide rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1/2 lb. sliced beef or chicken or pork it's your choice. you can even use tofu for this dish
- 1 cup Chinese broccoli gai lan or regular broccoli florets
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon ground white pepper
- 1 cup chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Fried garlic and chopped cilantro for garnish
Instructions
- Prepare the rice noodles by separating the strands and soaking them in warm water for 15 minutes until soft.
- Heat a wok or large skillet over high heat and add 2 tablespoons of vegetable oil.
- Once the oil is hot, add the minced garlic and stir-fry until fragrant, about 10 seconds.
- Add the sliced beef or chicken and stir-fry until it’s cooked through, about 2-3 minutes.
- Add the Chinese broccoli or regular broccoli florets and stir-fry for another minute.
- In a small bowl, mix together the soy sauce, oyster sauce, sugar, and ground white pepper.
- Pour the sauce into the wok or skillet and stir-fry for 30 seconds.
- Add the chicken broth and bring the mixture to a boil.
- Add the rice noodles to the wok or skillet and stir-fry until they are heated through and coated in the sauce, about 2-3 minutes.
- Add the cornstarch mixture to the wok or skillet and stir-fry for another 30 seconds until the sauce thickens.
- Transfer the Lard Na to a serving plate and garnish with fried garlic and chopped cilantro.