Description
Spicy Drunken Noodles – A Chinese-inspired dish from Thailand and Laos, this recipe is quick, easy, and totally delicious!
Ingredients
Scale
- 8 ounce rice flakes or other wide rice noodle
- 14 ounces firm tofu, cubed and dried
- vegetable oil
- 1/3 cup chicken stock
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1/4 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
- 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 1/4 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!
- Category: Main
- Cuisine: Thai