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5 from 3 votes

Vegan Rad Na (Flat rice noodles in gravy)

This vegan Rad Na features homemade flat rice noodles that were pan-fried for an aromatic wok-charred flavor. They are then drenched in a delicious slurpable gravy and served with pickled chile for a delicious and satisfying meal.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Asian, thai
Keyword: noodles, ricenoodles, thaifood
Servings: 2
Author: woonheng


  • 1 pound fresh flat rice noodles
  • 1 tablespoon dark soy sauce
  • 2 tablespoons neutral oil divided
  • 2 garlic cloves minced
  • 2 tablespoons fermented bean paste or soybean paste
  • 3 cups vegetable stock
  • salt to taste
  • 2 tablespoons cornstarch
  • 1 cup chopped gai lan Chinese broccoli
  • Pickled chiles for serving

Marinated Tofu

  • 1 tablespoon cornstarch
  • ½ tablespoon vegan oyster sauce
  • ¼ teaspoon ground white pepper
  • ½ tablespoon water
  • 4 oz firm tofu drained and thinly sliced
  • 2 teaspoons neutral oil

Noodle Sauce

  • 1 tablespoon vegan oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon granulated sugar
  • ¼ teaspoon white pepper plus more to taste


  • Prepare the tofu marinade by whisking 1 tablespoon cornstarch, oyster sauce, ½ tablespoon water, and white pepper in a bowl until combined. Coat the tofu slices in this marinade.
  • To cook the tofu, heat a nonstick skillet and add the oil. Pan-fry the tofu slices until golden brown, 1 to 2 minutes per side, then transfer to a plate.
  • Next, prepare the noodle sauce by mixing the oyster sauce, soy sauce, sugar, and white pepper in a bowl, stirring until the sugar has dissolved.
  • Place the rice noodles in a large bowl. (If you are using store-bought fresh rice noodles, microwave them for 1 to 2 minutes to soften the strands.)
  • Add the dark soy sauce to the noodles, rubbing with your fingers so the noodles are evenly coated.
  • To cook the noodles, heat a large wok and add 1 tablespoon of oil. Add the noodles, spreading them out to cover the bottom of the pan.
  • Pan-fry for 1 to 2 minutes, not stirring at all, until aromatic and slightly charred. (This step cooks the noodles and also gives them a wok-flavored smokiness.) Transfer noodles to a large plate.
  • Using the same wok, add the remaining tablespoon of oil, followed by the garlic. Sauté until fragrant.
  • Add the bean paste and continue to sauté for a few seconds. Add the vegetable stock and bring to a boil. Season with the prepared noodle sauce. Taste and season with salt if needed.
  • Add the tofu slices to the boiling broth and cook for about 1 minute. (This step allows the tofu to absorb the broth's great flavor.)
  • Stir the cornstarch with 2 tablespoons of water to make a slurry. Stir this slurry into the boiling broth, then let it keep cooking until the broth turns into a thin gravy.
  • Add the gai lan and cook for another 45 seconds or so, until the gailan is as crisp-tender as you like.
  • Ladle this gravy onto the noodles. Serve warm with a side of pickled chiles.



*Cooking Time - If you plan to use homemade rice noodles, the cooking time will be an additional 35-50 minutes.