Recipe: Kuey Teow Ladna

𝐊𝐮𝐞𝐲 𝐓𝐞𝐨𝐰 𝐋𝐚𝐝𝐧𝐚 is the Thai equivalent of Cantonese wat tan hor. Ladna in Thai language means “pour on the face” which means the noodles are first cooked then egg gravy is poured on top.

This noodle dish is made using thick kuey teow noodles along with your choice of prawns, squid, chicken and fish cake. The main difference I could see with Cantonese wat tan hor is that kuey teow Ladna usually has carrots and chilli. Do enlighten me if there are any other ingredients I have missed.

Check out the step-by-step video instructions on YouTube:

𝐊𝐮𝐞𝐲 𝐓𝐞𝐨𝐰 𝐋𝐚𝐝𝐧𝐚

Recipe by Baby Sumo

Preparation time: 10 mins

Cooking time: 10-15 mins

Serves 2-3

Ingredients
2 tbsp cooking oil
2 cloves garlic, finely chopped
6-8 prawns
2 fish cake, sliced
150g bok choy or choy sum, sliced
1/3 carrot, cut into matchsticks
1/3 red chilli, sliced

For the noodles
1 pack (450g) thick kuey teow, strands loosened
1 tbsp cooking oil
1 tbsp dark soy sauce
1 tbsp light soy sauce

For the sauce
600ml boiling water
1 tbsp chicken stock concentrate
1 tbsp oyster sauce
1 1/2 tbsp cornstarch mixed with 3 tbsp water
2 eggs

1/2 tsp light soy sauce

A dash of white pepper

1. In a wok, heat oil and add dark soy sauce and light soy sauce. Then, add noodles and stir to coat well with sauce. Cook for a few mins until noodles are cooked through. Divide noodles on two to three plates (depending on how many servings you are making).

2. In the same wok, heat 1 tablespoon of oil over high heat. Add the prawns and cooked for 2-3 mins, until cooked through. Remove and set aside.

3. Beat eggs with 1/2 tsp of light soy sauce and a dash of white pepper.

4. In the same wok, heat 1 tablespoon of oil over high heat. Then, add the garlic and saute for 1 minute, until lightly browned. Then, add the water and chicken stock concentrate. Add fish cake, carrot, oyster sauce and bok choy. Return cooked prawns to wok. Then, add cornstarch slurry to thicken sauce. Finally, lower heat, and add the eggs and stir to form egg strands. Add red chilli.

5. Divide sauce between the plates and serve immediately. 

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