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.
Course: Main Course
Cuisine: Asian, thai
Keyword: noodles, ricenoodles, thaifood
1poundfresh flat rice noodles
1tablespoondark soy sauce
2tablespoonsfermented bean paste or soybean paste
salt to taste
1cupchopped gai lanChinese broccoli
Pickled chilesfor serving
½tablespoonvegan oyster sauce
¼teaspoonground white pepper
4ozfirm tofudrained and thinly sliced
1tablespoonvegan oyster sauce
¼teaspoonwhite pepperplus 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.