Lad Nar Kai, Rice Noodle with Chicken and Chinese Kale in Yellow Bean Sauce


Lad Nar is a very popular Thai dish. It always comes with sipping hot gravy and greasy soft noodle. While this dish is known to be ordered from restaurant, cooking it at home is not difficult at all.

Lad Nar Kai, Rice Noodle with Chicken and Chinese Kale in Yellow Bean Sauce

Ingredients: (4 servings)

200 gm dried rice noodle (I used rice vermicelli)

200 gm boneless chicken- sliced

200 gm Chinese kale- sliced

6 cloves garlic roughly bruised- divined

1 tbsp dark soy sauce

2 1/2 tbsp yellow bean paste

1 tbsp oyster sauce

1 tbsp light soy sauce

2 1/2 cup chicken stock

1 tsp sugar

3 tbsp corn flour- dissolved in a little water

1 tsp ground white pepper

2 tbsp oil- divined

Serving condiment: Chili vinegar, fish sauce, salt, Thai chili flakes


  1. Soak rice noodle in warm water for 3 minutes, drain and keep aside.
  2. Heat 1 tbsp of oil in a pan over medium- high heat, sauté half amount of garlic until aromatic, add rice noodle and dark soy sauce and stir fry for 30 second or so. Keep the noodle aside.
  3. In another large sauce pan, heat the remaining oil over a medium-high heat and sauté garlic until aromatic.
  4. Add chicken and toss in the oil until the chicken turn partially white on the outside.
  5. Add Chinese kale, yellow bean paste, oyster sauce, light soy sauce and sugar. Give it a quick stir.
  6. Add chicken stock and bring to boil.
  7. Once the stock is boiled, check the seasoning and thicken the sauce with corn flour mixture.
  8. Sprinkle over with some white pepper and turn off the heat.
  9. To serve, place stir fried noodle in the plate and pour over with some chicken and Chinese kale gravy. You may also add more vinegar, sugar, fish sauce and chili to spice up and light up the dish even more.


This entry was posted by Quick Asian Recipes - Ashish Negi.

7 thoughts on “Lad Nar Kai, Rice Noodle with Chicken and Chinese Kale in Yellow Bean Sauce

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