Rad Na



Translation: Noodles with Chinese Broccoli and Gravy

Alternate Spellings: Lad Naa, Lat Na, Rat Na, Rad Naa

Cuisine: Thai

Recipe Type: Main Dish

Average User Rating: 2.88 / 5

Vegetarian / Vegan: Vegan

This dish is classically prepared with gai lan (Chinese broccoli/Chinese kale), which can be a little tough to find outside of Asia. You can substitute rapini (broccoli raab), regular broccoli, or even kale for the gai lan in this recipe. The noodles used to make this dish are of the wider, stickier variety, not the ubiquitous thin rice noodles used in other dishes like pad thai. If you can't find these noodles, we suggest making them from scratch at home. Very easy to do...

Ingredients:

8 oz. wide, flat rice noodles
1 cup fried tofu, diced
2 TB oil
1 TB garlic, chopped
2 cups vegetable stock
4 tsp. tapioca starch
1 TB Thai black soy sauce
1 TB mushroom-flavored soy sauce
1 TB Golden Mountain sauce or Maggi seasoning (or just more soy, if you can't find these)
1 TB vegetarian oyster sauce
1 TB sugar
1 tsp. finely ground black pepper
1/2 tsp. finely ground white pepper
1 TB Thai yellow bean sauce
1 cup straw or oyster mushrooms, chopped
2 cups gai lan, chopped (Chinese broccoli - you can substitute rapiini or broccoli)
Roasted chili powder, garnish

Directions:

Add 1 TB oil to saucepan and heat to medium. Fry garlic 30 seconds until aromatic and add yellow bean sauce. Stir-fry 30 more seconds and add broccoli, mushrooms, and tofu. Fry for 2-3 more minutes, or until mushrooms are lightly browned. Meanwhile, prepare noodles and fry in 1 TB oil over medium-high heat until lightly browned, about 1-2 minutes.

Add sweet soy, soy/veggie fish sauce, sugar, vegetarian oyster sauce and black and white pepper to pan with tofu and vegetables. Add 2/3 of the stock to pan as well. Bring to a simmer. Mix tapioca starch with remaining 1/3 of stock until completely dissolved and stir into pan. Continue simmering until sauce thickens slightly. Portion cooked noodles into bowls and ladle tofu/vegetable/sauce mixture on top. Garnish with roasted chili powder as desired.


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Prep Time: 10 minutes

Cooking Time: 10 minutes

Servings: 4

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