It is made with stir-fried wide rice noodles, a meat such as chicken, beef, pork, or seafood or tofu, garlic, and gai lan (Thai: คะน้า; RTGS: khana).

The dish is then covered in a sauce made with fermented soy beans and thickened with tapioca starch or cornstarch.

[3] Rat na was originally cooked in China, prepared only in high-end restaurants where it became very successful.

[citation needed] Originally, rat na in Thailand was made with a little extra sauce and covered with a banana leaf.

[citation needed] The notable rat na (including Pad See Ew) 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.