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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!

Vegan Massaman Curry with Tofu

shallots (roughly chopped)

lemongrass

thumb-piece galangal (sliced)

cardamom pods

cinnamon (powder)

coriander (powder)

cumin (powder)

nutmeg

turmeric (powder)

white pepper

chilli flakes

salt

coconut oil

massaman curry paste

400 ml coconut milk

ml stock (or water)

soy sauce (or tamari for gluten-free option)

brown sugar

onion (sliced)

carrots (sliced)

potatoes (cubed)

baby sweet corn

star anise

cloves

cinnamon

peanuts

gr tofu

Add into the food processor or blender the fresh ingredients: Shallots roughly chopped, lemongrass finely sliced (just the thicker part), garlic cloves and galangal roughly chopped. Blend all these ingredients until you have a consistency that already looks like a paste. Keep pushing the ingredients down with a spatula and blending further if needed.

Add the spice mix and salt and blend until all the ingredients are perfectly incorporated.

Curry Paste

Heat the coconut oil in a pan and add the curry paste. Leave it cooking for 1-2 minutes and then add 2 tablespoons of coconut milk. Keep cooking until it starts bubbling and the oil separated from the paste.

Add the rest of the coconut milk, stock, soy sauce and brown sugar.

Then, add the potatoes, onion, carrot and sweet corn, roasted peanuts, star anise, cloves and cinnamon stick. Leave the curry simmering for 30 minutes or until the potatoes and carrots are cooked.

To prepare the tofu, cut it into cubes or triangles. We normally pan fry the tofu separately adding some soy sauce to give the tofu some extra flavour but if you want to save time you can cook it directly with the rest of the vegetables inside the curry too.

Transfer the curry to a bowl, add some crushed peanuts, chilli flakes and fresh coriander on the top before serving.

Massaman Curry

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

vegetable stock

cornstarch

gai lan (Chinese broccoli)

Pickled chiles (for serving)

vegan oyster sauce

oz firm tofu (drained and thinly sliced)

neutral oil

sugar

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 3 thaifood recipes from across the web

The most viewed thaifood recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Thai Vegan Drunken Noodles

Vegan Massaman Curry with Tofu

Vegan Rad Na (Flat rice noodles in ...

The most viewed thaifood recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine