{"id":4220,"date":"2012-04-16T05:53:44","date_gmt":"2012-04-15T22:53:44","guid":{"rendered":"https:\/\/www.bangkokbeyond.com\/blog\/?p=4220"},"modified":"2020-07-26T21:38:51","modified_gmt":"2020-07-26T14:38:51","slug":"raad-na-fried-noodles-in-thick-sauce","status":"publish","type":"post","link":"https:\/\/www.bangkokbeyond.com\/blog\/raad-na-fried-noodles-in-thick-sauce","title":{"rendered":"Raad Na &#8211; Fried Noodles in Thick Sauce"},"content":{"rendered":"<div id=\"attachment_4223\" style=\"width: 310px\" class=\"wp-caption alignright\"><a href=\"https:\/\/www.bangkokbeyond.com\/blog\/wp-content\/uploads\/2012\/04\/Raad-Na1.jpg\"><img aria-describedby=\"caption-attachment-4223\" decoding=\"async\" loading=\"lazy\" class=\"size-medium wp-image-4223\" title=\"Raad Na - Thai Fried Noodles in Thick Sauce\" src=\"https:\/\/www.bangkokbeyond.com\/blog\/wp-content\/uploads\/2012\/04\/Raad-Na1-300x199.jpg\" alt=\"Raad Na is one of the most commonly eaten dishes served at lunchtime in Thailand\" width=\"300\" height=\"199\" srcset=\"https:\/\/www.bangkokbeyond.com\/blog\/wp-content\/uploads\/2012\/04\/Raad-Na1-300x199.jpg 300w, https:\/\/www.bangkokbeyond.com\/blog\/wp-content\/uploads\/2012\/04\/Raad-Na1.jpg 720w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-4223\" class=\"wp-caption-text\"><strong>Raad Na<\/strong><\/p><\/div>\n<p style=\"text-align: justify;\">This is one of the most commonly eaten dishes served at lunchtime in Thailand. Originating from Chinese cuisine <strong>\u201cRaad Na\u201d<\/strong> is made from the best thick rice noodles, although it can also be made from egg noodles or vermicelli as well. Fried lightly in oil, a thick, dark sauce is added, giving the dish its brownish color.<\/p>\n<p style=\"text-align: justify;\">The sauce is made from potato flour, garlic, marinated meats, soybeans, and other vegetables, giving it an exotic, sweet taste.\u00a0The name <strong>\u201cRaad Na\u201d<\/strong> means \u201cto pour on the face\u201d in Thai. This is because the sauce is usually poured onto the noodles.<\/p>\n<p><strong>Where to Buy:<\/strong> Vendors, restaurants<\/p>\n<p><strong>Price:<\/strong> 30-40 Baht<\/p>\n<p><strong>Top Tip:<\/strong> This dish can taste quite sweet, so you might want to add some pepper to neutralize the taste a little.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is one of the most commonly eaten dishes served at lunchtime in Thailand. Originating from Chinese cuisine \u201cRaad Na\u201d is made from the best thick rice noodles, although it can also be made from egg noodles or vermicelli as&#8230;<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[604],"tags":[806],"_links":{"self":[{"href":"https:\/\/www.bangkokbeyond.com\/blog\/wp-json\/wp\/v2\/posts\/4220"}],"collection":[{"href":"https:\/\/www.bangkokbeyond.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bangkokbeyond.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bangkokbeyond.com\/blog\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bangkokbeyond.com\/blog\/wp-json\/wp\/v2\/comments?post=4220"}],"version-history":[{"count":14,"href":"https:\/\/www.bangkokbeyond.com\/blog\/wp-json\/wp\/v2\/posts\/4220\/revisions"}],"predecessor-version":[{"id":11392,"href":"https:\/\/www.bangkokbeyond.com\/blog\/wp-json\/wp\/v2\/posts\/4220\/revisions\/11392"}],"wp:attachment":[{"href":"https:\/\/www.bangkokbeyond.com\/blog\/wp-json\/wp\/v2\/media?parent=4220"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bangkokbeyond.com\/blog\/wp-json\/wp\/v2\/categories?post=4220"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bangkokbeyond.com\/blog\/wp-json\/wp\/v2\/tags?post=4220"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}