*Note I originally posted this as Larb Na do to some confusion with different cookbooks. Thai girl was nice enough to finally put the matter to rest and tell me what was what.
Over the weekend we went to see Synecdoche, New York at a movie theater in far north Austin. Since we were already up there we also stopped at the giant Asian Grocery Store. They have a ton of vegan stuff, not to mention tons of different kinds of noodles, sauces, rice, produce, and random things. I could spend all day there but we were in a hurry to get to the (very good) movie so I was rushing around throwing canned fake duck and trying to find annetto seeds. It was an intense trip.
The next day I thought about making soup but I was really hungry so I made the old Thai standby, Lard Na. Like Pad See Eww this is a recipe that I can make with nearly any ingredients in about 10 minutes. It is a great recipe that works with any greens that you have on hand, even broccoli. Here is how I made it this time:
1 lbs Rice Noodles
3 TBSP peanut oil
1 lbs tofu, drained and pressed
4 cloves garlic, chopped
1 bunch of greens (I used Kale and cabbage it was great)
1 TBSP sugar
2 TBSP vegetarian fish sauce (or more soy sauce)
1 TBSP Nama Shoyu (or soy sauce)
1 TBSP miso (or Thai fermented soy bean paste if you have it)
1 TBSP cornstarch mixed with 1 cup of broth (or water)
First cook the noodles according to the package directions until soft but not over done. Rice Noodles are cooked different depending on how thick the noodle is. Often you can bring water to a boil, take it off the burner, and just soak the noodles until they are soft. The key is to drain them as soon as they are done or they will turn to mush. Make sure all of your ingrdiants are ready to go before you start stir-frying and have plates ready as well.
Start a wok or large saute pan on high heat with 1 TBSP of oil. Stir-fry the cooked noodles for a couple of minutes until they are golden. Be careful to toss the noodles and turn them rather than stirring because you don’t want to break them up. Spread the noodles among the dinner plates. Add the remaining 2 TBSP of oil and garlic and saute for a minute or less. Add the tofu and sear against the side of the pan. Cook for about 2 minutes. Add the greens, the sugar, the fish sauce, the shoyu, and the miso and cook until the greens are just starting to wilt. Stir in the cornstarch mixture and cover for about 30 seconds. Uncover and stir and cook a couple more minutes to let the gravy thicken if you desire. If you can’t wait then scoop it out, toss on top of the noodles, mix together and Enjoy!