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Latest comment: 12 years ago4 comments4 people in discussion
I have changed the term "sauce" back to "gravy", as I feel that the sauce that is used in Rad Na fits the definition of gravy being a thickened sauce, made generally from a base (from meat, in this case as a stock), and thickened with a starch (in this case, tapioca). If my understanding of what qualifies as gravy is mistaken, feel free to dispute me on this. Quincetessence02:41, 20 January 2007 (UTC)Reply
Everywhere I've encountered Rat Na (sometimes spelled Rad Na) the sauce is described as gravy, so I think you've got the proper term. But that photo just has to be replaced. Rat Na is a simple, homely food; I'd even go so far as to call it a comfort food, and to show it in a silly, mini-portion haute cuisine presentation (on a plate that makes it look like it's full of curly black hair of all things) totally misses the point. I'll see if I can get a better photo next time the opportunity arises. Drlegendre (talk) 16:53, 3 October 2010 (UTC)Reply
The description of the dish is not quite right. The meat and vegetable is cooked in the gravy, thickened with cornflour, then poured onto the noodles. Different types of noodles can be used. Sen Yai and Mee grob seem to be the most common. It certainly is a comfort food, best eaten in small shops and road side stalls! In SIngapore, the dish is known as "Hor fun". 155.69.2.11 (talk) 14:46, 5 August 2012 (UTC)Reply
