Now, stir a tablespoon of cornstarch with water to make a slurry. Normally, the veggie broth I have has a strong celery taste that will alter the taste of this dish. I also like to mix mushrooms seasoning or umami seasoning like Yondu in water to create a quick veggie stock. NOTE: I prefer to use veggie stock and not veggie broth. This will give the tofu enough time to absorb the sauce. Season with the prepared noodle sauce and add in the tofu slices and cook for a minute. Pour in the veggie stock bring it to a boil. Now, using the same wok, add a little more oil and sauté garlic until fragrant followed by the bean paste. Pan-fry each side for 1-2 minutes until some of the strands turn slightly charred. Add the noodles and spread them to a layer to cover the bottom of the pan. Then, heat a large wok or skillet with oil. Set aside.įirst, mix all the noodle sauce ingredients in a bowl until well-combined. Pan-fry tofu slices in a heated pan with oil until golden brown. Then, prepare the tofu marinade and coat them in the sauce until all incorporated. Lightly dab the paper towel to absorb the moisture. Cut the tofu into thin slices and place them on a paper towel. Here, I’m using firm tofu and find that medium-firm works just as great. Then, loosen the strands before adding the dark soy sauce. Heat it for about 1-2 minutes to soften the noodles. So, to loosen the strands, I placed them in a microwaveable-safe plate and cover the noodles with a damp paper towel. Note: Some store-bought fresh flat rice noodles come pre-cut but often times are brittle. This step will create evenly coated noodles when they are pan-fried in step 3. Then, add a tablespoon of dark soy sauce and rub the noodles with your fingers so they are coated evenly. Cut the prepared noodles to about 1-inch wide and place them in a bowl.
Thai rad na how to#
How to Make Vegan Rad Naįor a homemade version, please check out the steps from my Curry Chee Cheong Fun recipe where I used a quarter sheet pan to steam the noodles. This technique allows the tofu to absorb the broth later on-without breaking apart. Pan-frying then imparts a crisp exterior and locks in the moisture. The first step is marinating the tofu with vegan oyster sauce, cornstarch, and white pepper, to give it maximum flavor.
Tofu – You’ll see a special way to create tofu in this dish. Below is the bean paste that I used in this recipeģ. Some taucu has a whole soybean in the paste which creates a more rustic look in the gravy. The taste is quite similar to miso but just a tad sweeter.
Fermented bean paste – I love taucu (fermented bean paste) in gravy. You can find f resh flat rice noodles at many Asian grocery stores, or use wide dried noodles and prepare them as directed on the package.Ģ. Noodles – I’m using this easy homemade rice noodle which yields about 1lb (~420g) of noodles enough for 2 servings. They both feature the same silky noodles and slurpable gravy, but wat tan hor is on the saltier side and usually has eggs in the gravy.Īlthough Rad na is often made with meat, like pork, chicken, or seafood, today, we’ll enjoy this delicious meal using tofu as the main protein. When I first tried this noodle dish, it reminded me of wat tan hor (Cantonese-style flat rice noodles) from Malaysia. However, it has a typical spicy accompaniment such as pickled Thai chilis. Unlike other Thai noodle dishes, such as pad kee mao, rad na itself is not spicy. It’s typically made from flat rice noodles and served with a thick, slightly sweet gravy made from fermented bean paste (Taucu or 黄豆酱 Huáng dòu jiàng). Rad na is a popular noodle dish that you can order at many Thai restaurants. It features silky homemade flat rice noodles that were pan-fried for maximum wok aroma and then drenched in a mouthwatering umami savoriness gravy. This vegan Rad Na is one of my favorite Thai noodle dishes.
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