Rad na

Rad na

Tags

Asian
Thai
Noods

Cook

Ingredients

  • Wide rice noodles
  • 1 tbsp dark soy sauce
  • 5 garlic cloves, minced
  • 2 tbsp fermented soybean paste
  • 3 cups vegetable stock
  • 2 tbsp cornstarch
  • Broccoli
  • Pak choi
  • Garlic shoots
  • Oyster mushrooms
  • 1 tbsp cornstarch
  • ½ tbsp hoisin sauce
  • ½ tsp ground white pepper
  • ½ tbsp water
  • 4 oz firm tofu drained and thinly sliced
  • 1 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tsp granulated sugar
  • ¼ tsp white pepper

Steps

  1. Drain and press the tofu.
  2. Prepare the marinade by whisking cornstarch, oyster sauce, ½ tablespoon water, and white pepper.
  3. Coat the tofu slices in the marinade.
  4. Heat a pan and add oil. Pan-fry the tofu until golden brown, then transfer to a plate.
  5. Prepare the sauce by mixing oyster sauce, soy sauce, sugar and white pepper until the sugar has dissolved.
  6. In a large bowl add the noodles and dark soy sauce, rubbing with your fingers to evenly coat.
  7. Heat the wok with some oil. Add the noodles, spreading them out to cover the bottom of the pan.
  8. Pan-fry for a minute, not stirring, until aromatic and slightly charred. Transfer noodles to a large plate.
  9. Add the remaining tablespoon of oil, followed by the garlic.
  10. Add the bean paste and sauté for a few seconds. Add the vegetable stock and bring to a boil.
  11. Season with the sauce. Add the tofu slices and cook for about 1 minute.
  12. Make a cornstarch slurry. Stir into the broth, cook until it forms a thin broth.
  13. Add the broccoli and garlic shoots. Once almost cooked add the pak choi.
  14. Ladle the gravy onto the noodles.