Vegan Rad Na with homemade flat rice noodles - 泰式炒河粉

By WoonHeng · 60 min

Ingredients

Instructions

1. Whisk the cornstarch, oyster sauce, water and white pepper for the tofu marinade. Coat the tofu slices in it.
2. Heat a nonstick pan with oil, pan-fry the tofu until golden, 1 to 2 minutes per side, then move to a plate.
3. Mix the oyster sauce, soy sauce, sugar and white pepper for the noodle sauce, stirring until the sugar dissolves.
4. Put the rice noodles in a large bowl. If using store-bought fresh noodles, microwave them for 1 to 2 minutes to loosen the strands.
5. Add the dark soy sauce to the noodles and rub with your fingers until evenly coated.
6. Heat a large wok with 1 tablespoon oil, spread the noodles over the base and fry for 1 to 2 minutes without stirring, until aromatic and slightly charred. Transfer to a large plate.
7. In the same wok, add the remaining tablespoon of oil and the garlic, and sauté until fragrant.
8. Add the bean paste and stir for a few seconds. Add the vegetable stock and bring to a boil. Stir in the noodle sauce, then taste and add salt if needed.
9. Add the tofu to the boiling broth and cook for about 1 minute.
10. Mix the cornstarch with 2 tablespoons of water into a slurry, stir it into the broth and cook until it becomes a thin gravy.
11. Add the gai lan and cook for about 45 seconds, until crisp-tender.
12. Ladle the gravy over the noodles and serve warm with pickled chiles.

Summarized from WoonHeng's video. Watch it for the details.

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