Tofu – You’ll see a special way to create tofu in this dish. Below is the bean paste that I used in this recipeģ. Some taucu has a whole soybean in the paste which creates a more rustic look in the gravy. The taste is quite similar to miso but just a tad sweeter. Fermented bean paste – I love taucu (fermented bean paste) in gravy. You can find f resh flat rice noodles at many Asian grocery stores, or use wide dried noodles and prepare them as directed on the package.Ģ. Noodles – I’m using this easy homemade rice noodle which yields about 1lb (~420g) of noodles enough for 2 servings. They both feature the same silky noodles and slurpable gravy, but wat tan hor is on the saltier side and usually has eggs in the gravy.Īlthough Rad na is often made with meat, like pork, chicken, or seafood, today, we’ll enjoy this delicious meal using tofu as the main protein. When I first tried this noodle dish, it reminded me of wat tan hor (Cantonese-style flat rice noodles) from Malaysia. However, it has a typical spicy accompaniment such as pickled Thai chilis. Unlike other Thai noodle dishes, such as pad kee mao, rad na itself is not spicy. It’s typically made from flat rice noodles and served with a thick, slightly sweet gravy made from fermented bean paste (Taucu or 黄豆酱 Huáng dòu jiàng). Rad na is a popular noodle dish that you can order at many Thai restaurants. It features silky homemade flat rice noodles that were pan-fried for maximum wok aroma and then drenched in a mouthwatering umami savoriness gravy. This vegan Rad Na is one of my favorite Thai noodle dishes.
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