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Vegetarian, South and Southeast Asian

Rad na with tofu, crispy rice noodles and thick sauce

Rad na with tofu is a Thai dish of wide rice noodles dry fried until lightly charred, then topped with a thick tofu and broccoli sauce. It serves 4, takes 35 minutes, and is medium difficulty, at €2.90 per serving. The key is frying the noodles dry first and getting a sauce thick enough to coat a spoon.

Tonight, crispy wide rice noodles topped with a thick, glossy tofu and broccoli sauce, a Thai classic.

Rad na with tofu, crispy rice noodles and thick sauce
Total time
35 min
Difficulty
Medium
Cost per person
€2.90
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Rad na plays with two textures on one plate, wide rice noodles with slightly charred edges and a glossy, thick sauce that coats them without drowning them. Firm tofu gives it substance, broccoli keeps its crunch and bright color, and raw garlic flavors the sauce without overpowering it. It's a generous dish but not heavy, meant to be eaten hot, straight out of the wok.

It's a good choice for a weeknight when you have a bit more time than usual, or for a simple meat free Sunday dinner. The wok stage needs your full attention for a few precise minutes, but there's no complicated technique involved. It will appeal to fans of Asian cooking and anyone who loves saucy noodle dishes, a bit less to kids who aren't fans of broccoli or tofu.

The ingredients

4 people

Pantry

  • Wide rice noodles 400 g
  • Vegetable brothoften in the pantry 40 cl
  • Soy sauceoften in the pantry 3 tbsp
  • Dark soy sauce 1 tbsp
  • Cornstarchoften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 tsp
  • Neutral oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Firm tofu 300 g

Fruits and vegetables

  • Broccoli 1
  • Garlic 4 cloves

Allergens Soy, Gluten

The step by step recipe

  1. Separate the noodles and cut the broccoli into small florets, the tofu into cubes.

    Pull the noodles apart by hand rather than cutting them with a knife.

  2. Fry the noodles in very hot oil with the dark soy sauce without stirring too much, then plate them. 6 min

    Let them color through contact with the pan, that's what gives them the grilled flavor.

  3. In the wok, brown the tofu, then the chopped garlic, add the broccoli and stir fry. 5 min

    The broccoli should stay bright green, don't let it cook too long.

  4. Pour in the broth, soy sauce and sugar, bring to a simmer and thicken with the dissolved cornstarch. 4 min

    Pour the cornstarch in a thin stream while stirring, the sauce should coat the back of a spoon.

  5. Pour this sauce over the noodles and serve right away.

    Don't let it sit, the noodles will soak up the sauce.

Our tips to get it right

  • Heat your wok or large skillet until very hot before adding the oil, that's what lets the noodles char instead of steaming.
  • Drain the tofu well and press it lightly before cubing it, it will brown better and release less water in the wok.
  • Prep every ingredient before turning on the heat, the cooking moves fast once it starts and you won't have time to chop anything mid way.

The variations

  • Swap the tofu for sliced chicken or shrimp for a non vegetarian version, just adjust the cooking time accordingly.
  • For a quicker version, use ready to stir fry rice noodles and cut the frying time down to 3 minutes.
  • Add wood ear mushrooms or Chinese cabbage alongside the broccoli to vary the vegetables based on what you have on hand.

What to serve it with

  • Hot green or jasmine tea
  • Crunchy pickled vegetables
  • A light clear soup starter

Storage

Rad na keeps for 2 days in the fridge in a sealed container, though the noodles soften as they soak up the sauce. It doesn't freeze well because of the rice noodles. Reheat in a skillet or wok over medium heat, adding a splash of water if the sauce needs loosening.

Questions about this dish

Can you use regular soy sauce instead of dark soy sauce?

Yes, but the sauce will be lighter in color and less caramelized. Dark soy sauce gives the dish its signature deep color and slightly sweet edge.

Can you make the sauce ahead of time?

Yes, you can make the sauce a few hours ahead and gently reheat it before serving. The noodles, though, should be fried right before you plate the dish.

What kind of rice noodles should you use?

Look for wide, flat rice noodles, sometimes sold fresh in Asian grocery stores. Dried wide rice noodles, rehydrated, work fine too.

How do you keep the broccoli bright green?

Stir fry it over high heat for a short time, uncovered, so it stays crunchy. Overcooked broccoli turns dull and loses its bite.

How long does it take to make a rad na with tofu, crispy rice noodles and thick sauce?

Count 35 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a rad na with tofu, crispy rice noodles and thick sauce?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a rad na with tofu, crispy rice noodles and thick sauce cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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