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RICE NOODLES - TOFU - Drunken Noodles
Nb persons: 4
Yield:
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| Drunken Noodles CONTRIBUTED BY BANK ATCHARAWAN •F&W This fast (and almost vegetarian) Thai rice noodle dish is dressed with a deliciously savory, spicy sauce and tossed with crispy tofu. | |
| Vegetable oil | |
| 7 ounces | firm tofu, cubed and dried |
| 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 | |
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.
SUGGESTED PAIRING
For super-fiery dishes like these noodles, try a moderately sweet German Riesling to help mitigate the heat.
PUBLISHED OCTOBER 2013
Recipe uploaded with Shop'NCook for iPhone.
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