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Prep time
15 minutes
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Cook time
30 minutes
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Serves
2
Author Notes
Rad na is a popular noodle dish that you can order at many Thai restaurants. It's made from flat rice noodles and served with a thick, slightly sweet gravy. Unlike other Thai noodle dishes, such as pad kee mao, rad na itself is not spicy. That said, the typical accompaniment is spicy—quick-pickled chiles. When I first tried this noodle dish, it reminded me of wat tan hor (Cantonese-style flat rice noodles) from Malaysia. 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.
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. The first step is marinating the tofu with vegan oyster sauce, cornstarch, and white pepper, to give it maximum flavor. Pan-frying then imparts a crisp exterior and locks in the moisture. This technique allows the tofu to absorb the broth later on—without breaking apart. Note: You can find fresh flat rice noodles at many Asian grocery stores, or you can use dried rice noodles and prepare them as directed on the package. —WoonHeng Chia
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Ingredients
- Marinated tofu
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1 tablespoon
cornstarch
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1/2 tablespoon
vegan oyster sauce
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1/4 teaspoon
ground white pepper
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4 ounces
firm tofu, drained and thinly sliced
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2 teaspoons
neutral oil
- Rad na
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1 tablespoon
vegan oyster sauce
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1 tablespoon
soy sauce
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1 teaspoon
granulated sugar
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1/4 teaspoon
white pepper, plus more to taste
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1 pound
fresh flat rice noodles
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1 tablespoon
dark soy sauce
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2 tablespoons
neutral oil, divided
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2
garlic cloves, minced
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2 tablespoons
fermented bean paste or soybean paste
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3 cups
vegetable stock
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Kosher salt
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2 tablespoons
cornstarch
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1 cup
chopped gai lan (Chinese broccoli)
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Pickled chiles, for serving
Directions
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Prepare the tofu marinade by whisking the cornstarch, oyster sauce, 1/2 tablespoon water, and the white pepper in a bowl until combined. Coat the tofu slices in this marinade.
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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.
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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.
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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.
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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.
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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.
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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.)
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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.
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Add the gai lan and cook for another 45 seconds or so, until the gailan is as crisp-tender as you like.
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Ladle this gravy onto the noodles. Serve warm with a side of pickled chiles.
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