Drunken Noodles*

Food and Wine

Photo by Michele H.
Adapted from foodandwine.com

PREP TIME

--

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Adapted from foodandwine.com

Ingredients

  • Vegetable oil

  • 7

    ounces firm tofu, cubed and dried (or shrimp or chicken)

  • 1/2

    cup chicken stock

  • 1

    tablespoon oyster sauce

  • 1

    tablespoon Asian fish sauce

  • 1 1/2

    + teaspoons roasted red chile paste

  • 1

    teaspoon black soy sauce or 3/4 teaspoon soy sauce sweetened with 1/4 teaspoon molasses

  • 1/2

    teaspoon sugar

  • 1/2

    red bell pepper, seeded and sliced

  • 1/2

    large jalapeño, seeded and sliced

  • 2

    garlic cloves, minced

  • 1

    red Thai bird chile, minced

  • 1/2

    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 (don't overcook!). Fold in 1 cup of basil and the tofu. Garnish with more basil and serve with lime wedges.

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