The stand is run by matriarch Rungthip Sathirathiwat and her sons: Sathit, Teerawat, Arthit, and Sakorn. That’s enough options for a group of diners to order four or five of its standout items: rad nah stir-fried noodles in gravy, pad thai, pad see ew, and pad kra pao topped with a fried egg. Rad Nah Silom’s popularity is remarkable for a pop-up that only serves eight dishes nightly. The pop-up brings a warm familiarity to those who have visited Thailand’s bustling night markets, and all from a tight-knit family that hustles to bring a slice of Bangkok to East Hollywood. With a constant flow of people seated at the outdoor tables, international pop music blaring from a mini-speaker, and hovering strings of lights, Rad Nah Silom feels like a beacon in an already pulsing part of town. Plenty of TikTok and Instagram content creators have chronicled the action surrounding the spot, which opened in late 2020. The area is already flush with established Thai restaurants that have been serving for decades, but in only a few hours, hundreds of diners will descend upon the neon-lit Rad Nah Silom, place an order, and sit down at a checkered tablecloth-covered table.Įven though Rad Nah Silom operates as a temporary space in front of Silom Supermarket, it’s one of the hottest places to dine in Los Angeles. The notable rat na (including phat si-io) areas in Bangkok such as Tanao road in Phra Nakhon near Giant Swing and Bangkok City Hall, Wang Burapha near Thieves' Market and Saphan Lek, Sam Yan neighborhood in Pathum Wan, or Yaowarat neighborhood in Chinatown.On a recent late-summer evening, the Sathirathiwat family set up a temporary outdoor kitchen on Hollywood Boulevard in Thai Town. Diners themselves cut the fat noodles, which were large and circular, as they ate. Originally, rat na in Thailand was made with a little extra sauce and covered with a banana leaf. Teochew people (Chinese people native to the Chaoshan region) began cooking and selling it to working-class people and its popularity spread to Thailand. Rat na was originally cooked in China, prepared only in high-end restaurants where it became very successful. In areas where gai lan can not be easily obtained, broccoli and kale are often used as a substitute. There are variants, including using rice vermicelli instead of the wide noodles, and using deep-fried thin egg noodles ( mi krop), with the sauce poured on to soften them. 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. It is seasoned with sweet soy sauce, fish sauce, sugar, and black pepper. The dish is then covered in a sauce made of stock and tapioca starch or cornstarch. It is made with stir-fried wide rice noodles, a meat such as chicken, beef, pork, or seafood or tofu, garlic, straw mushrooms, and gai lan ( Thai: คะน้า RTGS: khana). The name of the dish is pronounced in Thai colloquial speech. Rat na ( Thai: ราดหน้า, RTGS: ratna, pronounced literally: 'topping'), also written rad na, is a Thai-Chinese noodle dish. Shahe fen, meat ( chicken, beef, pork) or seafood or tofu, sauce ( stock, tapioca starch or cornstarch), soy sauce or fish sauce For the Lao version of the dish, see lard na.
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