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. Some people think Rad Na’s thick soup over gluey noodles is warm and comforting, while I’ve also heard it called “slimy.On a recent late-summer evening, the Sathirathiwat family set up a temporary outdoor kitchen on Hollywood Boulevard in Thai Town. This restaurant serves take-away Rad Na with the noodles, gravy, and crispy noodles in different bags, so that the ingredients are not mixed until the customer gets them home. Rad Na, like Khao Soi, might have a nest of deep-fried egg noodles thrown on top, which softens in the gravy but keeps a little bit of crunch. If the place serves a lot of Rad Na, they’ll pull a ladle of sauce from a pre-made pot of gravy. The cook sometimes makes the gravy in the pan after frying the noodles, thickening it with tapioca or cornstarch. Rad Na means “over the face,” since a thick gravy covers these Chinese-style noodles, fried with vegetables, meat, and mushrooms. If there’s no noodle shop nearby, try Mama brand Pad Kee Mao flavored ramen noodles. A plate of Pad Kee Mao looks similar to Pad See Ew, but Pad Kee Mao is spiced with extra garlic, fresh chilies, and Thai basil, making it richer, saltier, and much spicier. Pad Kee Mao’s means “ Drunken Noodles,” presumably because it should be cooked with enough chili to sober you up, or knock out your hangover.
Noodle Shop Condiments (Click to enlarge) If you’re trying to make Pad See Ew at home, fry it at the highest heat your stove can handle, and use plenty of oil. Pad See Ew at its best is hot, oily, and silky-textured, and its somewhat bland saltiness is perfect for a dash of chilies in vinegar, fish sauce, and sugar - typical condiments added at the Thai table. This dish is very simple and the high temperature frying is key – this fast, hot cooking chars the noodles, vegetables, and meats. Wide, fresh rice noodles are fried with dark, sweet soy sauce (a little like Indonesian ketjap), oyster sauce, Chinese broccoli, eggs, and meat in a very hot wok. Different condiments and a few ingredient switches make a plate of fried noodles into several dishes which you ought to try, whether in Thailand or at your local Thai restaurant. In Thailand, Pad Thai is more likely to be found from a street food cart that specializes in that dish, while other Thai noodle restaurants can turn out a surprising number of fried noodle dishes.
Pad See Ew Noodle Dish (Click to enlarge)īetween the soupy bowls of Raad Na or the smokey smell of Pad See Ew, there’s not a single plate of Pad Thai.
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