Drunken Noodles
Author: Kathleen Kiebler
Recipe Type: Main
Cuisine: Thai
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 In a large bowl, soak the rice flakes or rice noodles in warm water for 40 minutes. Drain in a colander. 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). In a small bowl, combine the chicken stock, sugar, soy sauce, molasses, oyster sauce, fish sauce, sambal oelek, and sriracha. Set aside. 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. Add the drained rice flakes to the pan and cook for 4 minutes, tossing/stirring frequently. 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. Serve and Enjoy! Recipe by Honest Cooking at https://honestcooking.com/pad-kee-mao-drunken-noodles/
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