Noodles & Pasta
Drunken Noodles
Description
This fast (and almost vegetarian) Thai rice noodle dish is dressed with a deliciously savory, spicy sauce and tossed with crispy tofu.
Ingredients
- Vegetable oil
- 7 ounces firm tofu (cubed and dried)
- ½ cup chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon Asian fish sauce
- 1 ½ teaspoons roasted red chile paste
- 1 teaspoon black soy sauce (or 3/4 soy sauce sweetened with /4 molasses)
- ½ teaspoon sugar
- ½ red bell pepper (seeded and sliced)
- ½ jalapeño (large seeded and sliced)
- 2 cloves garlic (minced)
- 1 red Thai bird chile (minced)
- ½ pound pad thai rice noodles (cooked and cut in half crosswise)
- Thai basil leaves
- Lime wedges (for serving)
Directions
- In a nonstick skillet, heat 1/4 inch of oil. Add the tofu and cook over moderately high heat, turning, until crisp, 5 minutes. Drain.
- In a bowl, whisk the stock, oyster sauce, fish sauce, chile paste, soy sauce and sugar.
- In a large skillet, heat 2 tablespoons of oil. Add the bell pepper, jalapeño, garlic and Thai chile and stir-fry over high heat until fragrant, 2 minutes. Add the noodles and stir-fry until browned, 4 minutes. Add the sauce and toss over moderately high heat, until absorbed. Fold in 1 cup of basil and the tofu. Garnish with more basil and serve with lime wedges.
