Mostly known as Rad Na, it is a popular Thai - Chinese dish also known as Wat Tan Hor in Malaysia (Cantonese style flat rice noodles in gravy). This flat rice noodles are stirred fried with thick soy sauce and doused in extra silky gravy that make this dish super delicious and comforting.
200g flat rice noodles (wash & drain)
60g cabbage, roughly chopped
60 choy sum, sliced
50g carrot, thinly sliced
60g fried tofu, sliced
2 cloves garlic, minced
2 pieces of ginger
100g soft tofu, sliced
oil for cooking
1 tbsp vegetarian oyster sauce
1 tsp brown sugar
2 tsp soy sauce
1/2 tsp dark soy sauce
salt and pepper for taste
2 tbsp cornstarch mix with 2 tbsp water (make sure give it a stir before use)
Heat 1 tbsp of oil in the wok, add in the flat rice noodles and dark soy sauce. Stir fry till the rice noodles till well coated with the sauce. Continue to fry for another 1 minutes over high heat. Transfer the noodles to a serving bowl.
Heat up 2 tbsp of oil in the same wok, sauté the garlic and ginger. Add in water and carrot. Cover and bring to a boil. Then add in the fried tofu, cabbage, Choy sum and the sauce ingredients. (Add water if the soup has reduced).
Bring the soup to a boil and while stirring, slowly pour in the cornstarch slurry into the soup. Cook over low heat until the sauce is thickened.
Pour the gravy over the stir fried flat noodles. Serve with sambal or some pickles green chillies.
Fascinated by how versatile plant-based ingredients can be, Moon Lai, started experimenting via her instagram account @foodpassionical which quickly became a popular source for vegans searching for their next meal inspiration. She is a self taught food photographer and recipe developer that continues to expand her knowledge by researching and testing new dishes for her audience.
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