I’ve been screwing up my stir fries for…ever. I believe I’ve perfected the flavor, at least to my palate.
1 block firm or extra firm tofu, cubed and steamed
1 green onions (scallions) chopped – white and green parts
1 carrot, sliced on the diagonal
1 mushroom, sliced
*you need about 2 cups, total of vegetables. Any combination is fine.
at least 2 tbsp oil
1 tsp sesame oil
1 lb. wide, fresh rice noodles (sub: dried rice sticks, soaked acc. to package instructions)
For the sauce:
2 cups broth (Nori broth or vegetable broth)
2 tbsp soy sauce
1 tsp garlic powder
1/2 tsp, or to taste, cayenne pepper
1/4 tsp basil
2 chunks (about 2 inches) fresh ginger
handful cilantro leaves
1 tbsp sugar
1 tbsp arrowroot powder (sub: cornstarch)
2 tbsp water
In bowl, mix the sauce. Set aside. In a smaller bowl, whisk the 2 tbsp water and the arrowroot powder. Set aside.
In a high sided frying pan or wok, heat the oils on high. Add the eggs, stir fry until set. Add the hardest of your chosen veg, e.g. carrots, stir fry 1 min. Add the next hardest veg, e.g. mushroom stir fry 1 min. Add the last hardest veg, e.g. scallions. Stir fry about 1 minute. Add prepared rice noodles. Fry for 30 seconds to 1 minute, then add the sauce, remove the ginger chunks. Allow to cook for 2 minutes, add thickener, stir ’til boiling and thickened. Remove from heat and serve immediately.
My version is not as sweet as the Thai Place we frequent, but that’s ok. If you like your Lad Naa darker, add more soy sauce. Garnish with spicy pickled vegetables, sri racha and peanuts. For vegan version, omit eggs. I think it makes a major difference in the final flavor, but Erik disagrees.