Drunken Noodles
Recipe Type: Main
Cuisine: Thai
Spicy Drunken Noodles - A Chinese-inspired dish from Thailand and Laos, this recipe is quick, easy, and totally delicious!
  • 8 ounce rice flakes or other wide rice noodle
  • 14 ounces firm tofu, cubed and dried
  • vegetable oil
  • ⅓ cup chicken stock
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • ¼ teaspoon molasses
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons sambal oelek
  • 1 teaspoon sriracha
  • 1 small onion, quartered and layers pulled apart
  • 1 red pepper, seeded and sliced
  • 6-8 red Thai chilies, seeded and sliced (more or less to adjust the heat)
  • 2 cloves garlic, thinly sliced
  • 1 cup Thai basil
  1. In a large bowl, soak the rice flakes or rice noodles in warm water for 40 minutes. Drain in a colander.
  2. Line a large plate with paper towels. Fill a large sauté pan with ¼ of vegetable oil. Add the tofu and heat over medium-high heat (you want to add the tofu to a cold pan because if you add it to a hot pan, any excess moisture in the tofu will cause the oil to pop and spatter). Cook for 10 minutes, or until lightly brown. Using a slotted spoon, remove the tofu and allow to cool on the plate lined with paper towels. (Save 2 tablespoons of the oil to cook the vegetables).
  3. In a small bowl, combine the chicken stock, sugar, soy sauce, molasses, oyster sauce, fish sauce, sambal oelek, and sriracha. Set aside.
  4. In a large sauté pan or wok over high-heat, warm 2 tablespoons of the reserved vegetable oil. Add the onions, bell peppers, Thai chilies, and garlic. Tossing/stirring constantly for 2 minutes.
  5. Add the drained rice flakes to the pan and cook for 4 minutes, tossing/stirring frequently.
  6. Lower the heat to medium-high and add the sauce. Stir to coat and cook for another 2 minutes, or until all of the liquid has been absorbed. Turn off the heat, add fold in the tofu and Thai basil.
  7. Serve and Enjoy!
Recipe by Honest Cooking at https://honestcooking.com/pad-kee-mao-drunken-noodles/