Stir-Fry Rat Na (ราดหน้า)

Stir-Fry

Rat Na (ราดหน้า)

Vegan Rat Na with Chia Seeds

Rat Na is a classic stir-fry noodle dish, usually made with wide noodles. Rat Na originated from China and was a restaurant delicacy for the rich. But its taste was so popular it spread in China and then onto Thailand.

Wide Ride Noodles

Sometimes you may hear this dish pronounced ‘lat na’ when in Thailand, as the r and l can be interchangeable based on accent.

The thick brown gravy like sauce of Rat Na is often made with Cornstarch or tapioca, in our recipe we will be using cornstarch here. But you can use tapioca if you prefer.

 

 

For seasoning black pepper, soy sauce, sugar and dried chillies are used with some Chia seeds also for added nutrition. Chia seeds are brilliant for fibre, omega 3 and 6, calcium, protein and zinc amongst many other vital nutrients for the body.

 

Peanut Oil

Peanut Oil

This dish is a stir-fry and at the moment Peanut oil has just come in to stock at our local organic market, the peanut oil adds a slightly rich taste and of course a hint of that peanut aroma and flavor is there also.

Rat Na (ราดหน้า)
Print Recipe
Wide rice noodles, cauliflower, mushrooms and chinese kale with a thick brown sauce and chilis make up this vegan Rat Na
Servings Prep Time
4 Dishes 20 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Dishes 20 Minutes
Cook Time
15 Minutes
Rat Na (ราดหน้า)
Print Recipe
Wide rice noodles, cauliflower, mushrooms and chinese kale with a thick brown sauce and chilis make up this vegan Rat Na
Servings Prep Time
4 Dishes 20 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Dishes 20 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Dishes
Instructions
  1. Boil your noodles
  2. Wash your vegetables and quarter your cauliflower
  3. Cut your mushrooms in halfs
  4. Cut of the leafy parts of your kale and leave the thick centre stalk
  5. Shave off the harder, fibrous skin of the thick stalk - as this is very hard to chew. Discard it in the kitchen compost bin.
  6. Dice the kale leaves
  7. Now diagonally slice the stalk into 1cm thick pieces
  8. Drain the noodles and your ingredients are ready, we can now cook Rat Na!
  9. Heat up the oil in a wok and then begin to gently fry your drained noodles, be careful of spitting from water left on the noodles, try to drain an dry them a bit first.
  10. Add 2 tbsp black bean sauce and give it a stir
  11. After approx 2-3 mins take the noodles out of the wok and put them to one side in a bowl. We will be using them shortly.
  12. Add the fermented soy bean sauce to the fresh wok with a bit of oil.
  13. Now add the diluted stock
  14. Add one more spoon of black bean sauce
  15. Add your sugar
  16. Mix it up, and add in the mushrooms, kale and cauliflower
  17. Dilute the cornstach in a small bowl and add it to the sauce as a thickener, keep stiring.
  18. Add freshly crushed black pepper corns and your chili flakes
  19. Let the sauce thicken and everything simmer for 2-4 minutes, taste the sauce and see how it is. Maybe you need a splash more black bean sauce or cornstarch to thicken it just right.
  20. Take the sauce of the heat, and start dishing up the wide rice noodles you prepared earlier
  21. Now add the wok contents to the noodles, cover them a bit in the sauce
  22. Add soaked chia seeds for a topping and serve with a cool freshly juiced carot or orange juice.
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