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Drunken Noodles

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This fast (and almost vegetarian) Thai rice noodle dish is dressed with a deliciously savory, spicy sauce and tossed with crispy tofu.

Yields:

4

Total Time:

0

hours

45

mins

vegetable oil

7
oz.

firm tofu

1/2
c.

chicken stock

1
tbsp.

oyster sauce

1
tbsp.

Asian fish sauce

1 1/2
tsp.

roasted red chile paste

1
tsp.

black soy sauce

1/2
tsp.

sugar

1/2


red bell pepper

1/2


large jalapeño

2


clove garlic

1


red Thai bird chile

1/2
lb.

pad thai rice noodles

Thai basil leaves

Lime wedges

  1. 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.
  2. In a bowl, whisk the stock, oyster sauce, fish sauce, chile paste, soy sauce, and sugar.
  3. 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.

    Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

Drunken Noodles

© Con Poulos

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