Drunken Noodles
Author: 
Recipe Type: Main
Cuisine: Thai
 
Spicy Drunken Noodles - A Chinese-inspired dish from Thailand and Laos, this recipe is quick, easy, and totally delicious!
Ingredients
  • 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
Instructions
  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 by Mercato Fabbrica at https://honestcooking.com/pad-kee-mao-drunken-noodles/