Drunken Noodles

Name: Drunken Noodles
Total time: 45 min
Ingredients: Vegetable oil; 7 ounces firm tofu (cubed and dried); 0.5 cup chicken stock; 1 tablespoon oyster sauce; 1 tablespoon Asian fish sauce; 1.5 teaspoons roasted red chile paste; 1 teaspoon black soy sauce (or 3/4 soy sauce sweetened with /4 molasses); 0.5 teaspoon sugar; 0.5 red bell pepper (seeded and sliced); 0.5 jalapeño (large seeded and sliced); 2 cloves garlic (minced); 1 red Thai bird chile (minced); 0.5 pound pad thai rice noodles (cooked and cut in half crosswise); Thai basil leaves; Lime wedges (for serving)

5.0

(2,080)

8 Reviews

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

By

Bank Atcharawan

Updated on June 28, 2023

Total Time:

45 mins

Yield:

4

Cook Mode (Keep screen awake)

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.