ricenoodles

Quick and delicious noodle dish, our vegan Thai drunken noodles are a perfect weeknight option.

Thai Vegan Drunken Noodles

soy sauce

sesame oil

garlic

maple syrup

garlic powder

lime juice

sesame seeds

water

shiitake mushrooms

300 gr rice noodles

onion

Thumb-piece ginger (grated

thai chillis or bird's eye chillis

firm tofu

Thai basil basil

Prepare the sauce, mixing the soy sauce, sesame oil, garlic, maple syrup, garlic powder, lime juice and sesame seeds.

Leave the rice noodles soaking in warm water following the packet instructions. When they are ready, rinse the noodles with cold water.  You want the noodles to be still a bit chewy as they will finish cooking in the pan

For the shiitake stock, add in a small pan, add 1 1/2 cup of water and 4-5 dried shiitake mushrooms. Bring to boil and leave it simmering for 15 minutes.

Heat some oil in a pan and add the ginger, chillis and onion. Cook for a few minutes and then add the tofu and the shiitake mushrooms thinly sliced.

When the tofu starts to golden, pour the shiitake stock into the pan and add the sauce. Quickly add the noodles and the Thai basil, turn the heat to high, stir for 3-4 minutes, adjust with salt and serve!

These homemade flat rice noodles are easy to make and gluten-free. They are great for stir-fries dishes such as Pad Kee Mao and Char Kuay Teow.

Homemade Flat Rice Noodles (Kuay Teow)

[120 grams] rice flour

[40 grams] tapioca starch

salt

[315 grams] water

Mix the rice flour, tapioca starch and a pinch of salt in a large bowl.

Gradually pour in the water and whisk continously until the mixture turns into a thin batter.

Prepare a sauté or fry pan that is big enough to fit the steaming pan or plate snuggly. (I used two 8&quot; non-stick cake pans).

Fill the pan with water and bring it to a rolling boil.

Grease the bottom of a cake pan or plate and add in about ¼ cup [60g] batter. Stir the batter before each steam.

Transfer the cake pan with batter and let it float on the boiling water. Tilt the cake pan a little so the batter covers the whole pan.

Place a lid over and steam for 1 - 2 minutes. See Notes.

When ready, place cooked noodle onto a cold water bath and brush the top of the noodle sheet with oil.

Using a spatula, give the cake pan a swirl to loosen up the noodles. Cut into your desired thickness and lift it up.

Set aside until ready to use or store in an airtight container and refrigerate.

How to cook the rice noodles

These homemade flat rice noodles are easy to make and are gluten-free. They are great in stir-fries or served as-is with sauces. Thank you for watching and have a wonderful day!

For the full recipe, visit https://woonheng.com/homemade-flat-rice-noodles/
Blog: https://woonheng.com
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Equipment
Two 8" non-stick cake pan
Ingredients
1 cup [120g] rice flour
⅓ cup [40g] tapioca starch
a pinch of salt
1⅓ cup [315g] water
oil for brushing

This Curry Chee Cheong Fun is a recreation of my favorite childhood breakfast food in Malaysia. Each bite is packed with aromatic curry with silky smooth noodles that will keep you wanting for more. It&#039;s vegan, gluten-free, and easy to make at home.

Curry Chee Cheong Fun - 咖哩猪肠粉

[40 grams] tapioca starch (or sweet potato starch)

sambal (red chili paste)

vegetable stock

[125 milliliters] coconut milk

shallots

Mix the rice flour, tapioca starch, and a pinch of salt in a large bowl.

Gradually pour in the water and whisk continuously until no lumps appear. The mixture should be a thin batter.

Chee Cheong Fun (Rice Noodles)

Prepare a large wok or fry pan that is big enough to fit the steaming pan or plate snuggly. (I used two quarter size baking sheet pan).

Grease the bottom of the pan or plate and add in about ⅓ cup [80g] batter. Stir the batter before each steam.

Place a lid over and steam for 2 minutes over high heat or until the rice noodle is fully cooked through.

When ready, place cooked noodles onto a cold water bath and brush the top of the noodle sheet with oil.

How to cook the Rice Noodles

In a heated non-stick with a drizzle of oil, sauté sambal to loosen the paste.

Add in the vegetable stock or water and bring the mixture to a rolling boil.

Taste test and season, then slowly swirl in the coconut milk.

Let the mixture simmer until slightly thickened.

How to cook the Curry

Place cut/rolled rice noodles in a bowl.

Ladle warm curry over and garnish with fried shallots and toasted sesame seeds. Serve immediately.

How to Serve

This Curry Chee Cheong Fun (咖哩猪肠粉, Gālí zhū cháng fěn) is one of those nostalgic foods growing up in Malaysia. Now, with this simple recipe, you can enjoy this delicious meal at home. Thanks for watching! 中文食谱往下滑

Full recipe: https://woonheng.com/curry-chee-cheong-fun/
Homemade Sambal: https://youtu.be/qoFEcVGxz9Y

Website: https://woonheng.com
Instagram: https://www.instagram.com/woon.heng/
Pinterest: https://www.pinterest.com/woonheng/
Facebook: https://facebook.com/WoonHengKitchen/

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Ingredients
Chee Cheong Fun (Rice Noodles)
- 1 cup [120g] rice flour
- ⅓ cup [40g] tapioca starch or sweet potato starch
- a pinch of salt
- 1⅓ cup [315g] water
- oil for brushing
Curry
- 3 tablespoons homemade sambal (red chili paste) - https://youtu.be/qoFEcVGxz9Y
- 2 cups vegetable stock or water
- ½ cup [125ml] coconut milk
- oil for cooking
- salt to taste
Other Ingredients
- fried shallots
- sesame seeds
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咖哩豬腸粉材料

腸粉
- 1杯[120克]粘米粉
- ⅓杯[40g]木薯粉
- 少许盐
- 1⅓杯[315g]水
- 油
咖哩
- 3汤匙自制红辣椒酱 - https://youtu.be/qoFEcVGxz9Y
- 2杯蔬菜汤或水
- ½杯[125ml]椰奶
- 油
- 盐调味
其他材料
- 炒红葱头
- 芝麻

Silky Smooth Curry Chee Cheong Fun (Curry Rice Noodles) - 美味滑口的咖哩猪肠粉

A delicious and vegetables packed rice vermicelli that is spicy with an addicting tang that you&#39;ll love after one bite. This noodle dish is one of my favorite breakfast item to get at warung. Check out how you can easily create this at home!

Vegan Mee Siam

rice vermicelli

garlic (finely minced)

onion shallot (finely chopped (see notes))

2½ tablespoons sambal (plus more to taste)

bean sauce (taucu)

carrot (~¼ cup, sliced)

200 g [3 cups] chopped cabbage

oz tofu (sliced, pan-fried & salted)

veggie stock*

ketchup

tamarind juice (plus more to taste)

mushrooms seasoning or vegetable seasoning

sugar

soy sauce (for color)

mung bean sprouts

green onion

First, dilute a golf ball size of wet tamarind in ¼ cup of water. Using your fingers, squeeze and rub the tamarind seeds to release the flavor, then let it sit for 5 minutes. Drain out the juice and set it aside. Reserve the tamarind for other uses such as in soup.

Prepare the rice vermicelli as directed on the package. I like to undercook it slightly and adjust the doneness using vegetable stock later.

To make the mee siam, heat a large wok or skillet with 1 tablespoon of oil. Sauté garlic until fragrant, then add carrot, onion, and continue to stir-fry for about a minute.

Stir in the sambal and fermented bean sauce. Add the cabbage, tofu, and season with salt.

Then, add the vegetable stock and season with ketchup, tamarind juice, mushrooms seasoning, and sugar.

Add the rice vermicelli and dark soy sauce, then toss until all the sauce has been absorbed. If the noodles appear to be too dry, add the remaining vegetable stock, ½ a cup at a time.

Once the noodles have fully cooked through, fold in the mung bean sprouts, green onions and a tablespoon of fried shallots. Toss for another minute so or until the bean sprouts are as crisp as you like.

Turn off the heat and transfer noodles to a plate and top with more fried shallots and a squeeze of lime juice before serving.

A delicious and vegetables packed rice vermicelli that is spicy with an addicting tang that you'll love after one bite. This noodle dish is one of my favorite breakfast items to get at a warung. Check out how you can easily create this at home!

Full recipe instructions: https://woonheng.com/vegan-mee-siam/

BLOG: https://woonheng.com
Instagram: @woon.heng
Pinterest: woonheng
Facebook: https://facebook.com/WoonHengKitchen/
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Ingredients
180 g dried rice vermicelli
2 garlic clove finely minced
2 tablespoon onion or 1 large shallot finely chopped
2½ tablespoons sambal plus more to taste
2½ tablespoons fermented bean sauce (taucu)
1 small carrot, ~¼ cup, sliced
200 g [3 cups] chopped cabbage
7 oz tofu sliced, pan-fried & salted
¾ teaspoon salt plus more to taste
1-2 cups veggie stock*
3 tablespoons ketchup
3 tablespoons tamarind juice plus more to taste
½ teaspoon mushrooms seasoning or vegetable seasoning
1 tablespoon sugar
¼ teaspoon dark soy sauce for color
2½ cups mung bean sprouts
3 stalks green onion
2 tablespoons fried shallots separated
lime juice for serving
oil for cooking

*Because there are many ways to prepare the rice vermicelli depending on which brand you get, I always start with a smaller amount of liquid and adjust accordingly. So, start with 1 cup of vegetable stock and top it once you've added the rice vermicelli.

A popular Malaysian and Singaporean food - Vegan Mee Siam!

Prawn laksa

Tbsp Olive oil

Tbsp Grated ginger

tsp Turmeric

Spring onions, sliced thinly

½ Red chillies, sliced thinly (leave seeds

Lemon

Tbsp Fish sauce

Chicken stock

Rice

400 g Prawns, large (Main)

Bok choy, sliced roughly

Coriander leaves

Lime,

Warm the oil in a large pot. Add the ginger, turmeric, spring onions and chilli, cooking for 3 or 4 minutes.

Add the zest, fish sauce, coconut cream, tomatoes and stock, bringing to a simmer for 8 minutes. This can be done ahead of time.

Before serving, bring the liquid back to a simmer. Add the noodles and prawns, cooking for 4 or 5 minutes depending on their size. Add the bok choy, cook until wilted and tender.

Stir through the coriander and serve with a squeeze of lime.

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.

Vegan Rad Na (Flat rice noodles in gravy)

rice noodles

neutral oil (divided)

bean paste

cornstarch

gai lan (Chinese broccoli)

Pickled chiles (for serving)

vegan oyster sauce

white pepper

oz firm tofu (drained and thinly sliced)

neutral oil

white pepper (plus 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.

This is so delicious! My only feedback is double the veggies and I used 2lbs of noodles and 1 batch of sauce whichwas more than enough.  Otherwise it would have been way too saucy. Although with a sauce this tasty extra is the perfect leftover to add to rice the next day. Will definitely make again.

Great recipe - many thanks.  However, I do agree that one cup of broccoli is not enough - two or three cups would be better!  Your tip of putting the noodles in the microwave worked well!

This turned out ok. The sauce is tasty. The fresh flat rice noodles were way too brittle to rub the soy sauce over with my fingers, they started to break immediately. I didn't think pan frying them accomplished anything, in fact they started to stick to the pan and dissolve; they would have been better off just boiling in with the gravy, which is ultimately what I switched too when they started to get ruined being pan fried alone. I changed the quantities of both tofu and the Chinese broccoli -- 4 oz of tofu and 1 cup of veggie to an entire pound of noodles would have been an insane amount of noodles compared to tofu and veggies.

This was so good! I've already made it twice in two weeks. Thanks for posting a vegan rad na recipe.

Just made this last night for my husband and I and oh my gosh, it tasted so amazing. It was my first time successfully making a stir fry noodle dish with gravy that tasted as close to what I wanted to get the restaurants. My husband loved that it wasn't as oily as the one we get the restaurants and I added extra stuff like mushrooms, carrots and bean sprouts to add more vegies. Definitely something I would make again since flat rice noodle dishes are my fav.

I normally get this dish at our favorite Thai restaurant,  Moo has several vegan dishes and this one's my favorite.  He's closed on Sundays so I now have a excellent recipe to make when I want my Rad Nah fix.  This was wonderful and easy and soooo delicious.  I made it with baby corn and broccoli for I don't like tofu.  I also like my noodles with a little vinegar.  LOVE THIS and thank you.

Oops I forgot to click the rating! Super yum!!

Absolutely incredible! Once again the recipe is perfection!

I have been craving wa tan hor fun and this recipe looks amazing to try as a vegan! Thank you so much, wooheng!

https://www.youtube.com/watch?v=vBAqFrslEiM

This vegan Rad Na is one of my favorite Thai noodle dishes. It features silky homemade flat rice noodles that were pan-fried for maximum wok aroma and then drenched in a mouthwatering umami savoriness gravy. 

Full recipe instructions: https://woonheng.com/vegan-rad-na/
Homemade flat rice noodles: https://youtu.be/fSXqnadcpnA

Website: https://woonheng.com
Instagram: https://www.instagram.com/woon.heng/
Pinterest: https://www.pinterest.com/woonheng/
Facebook: https://facebook.com/WoonHengKitchen/

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Ingredients
1 pound fresh flat rice noodles
1 tablespoon dark soy sauce
2 tablespoons neutral oil divided
2 garlic cloves minced
2 tablespoons fermented bean paste or soybean paste
3 cups vegetable stock
salt to taste
2 tablespoons cornstarch
1 cup chopped gai lan Chinese broccoli
Pickled chiles for serving
Marinated Tofu
1 tablespoon cornstarch
½ tablespoon vegan oyster sauce
¼ teaspoon ground white pepper
4 oz firm tofu drained and thinly sliced
2 teaspoons neutral oil
Noodle Sauce
1 tablespoon vegan oyster sauce
1 tablespoon soy sauce
1 teaspoon granulated sugar
¼ teaspoon white pepper plus more to taste

#veganrecipes #radna #泰式炒河粉

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

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Top 6 ricenoodles recipes from across the web

The most viewed ricenoodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Vegan Drunken Noodles

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Vegan Mee Siam

Prawn laksa

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The most viewed ricenoodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine