Description
Spicy, savory noodles with tofu. A quick weeknight meal inspired by Thai and Lao cuisine.
Ingredients
Units
Scale
- 8 ounce (227 g) rice flakes or other wide rice noodle
- 14 ounce (397 g) firm tofu, cubed and dried
- vegetable oil
- 1/3 cup (80 ml) 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 (142 g) Thai basil
Instructions
- Soak the rice flakes or rice noodles in warm water for 40 minutes, then drain.
- Line a large plate with paper towels.
- Fill a large sauté pan with 1/4 cup of vegetable oil. Add the tofu and cook over medium-high heat (approximately 160-180°F/71-82°C) for 10 minutes, or until lightly brown. Remove the tofu with a slotted spoon and allow to cool on the prepared plate.
- Save 2 tablespoons of the oil.
- 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 (approximately 400-450°F/204-232°C), warm 2 tablespoons of the reserved vegetable oil.
- Add the onions, bell peppers, Thai chilies, and garlic. Toss/stir constantly for 2 minutes.
- Add the drained rice flakes and cook for 4 minutes, tossing/stirring frequently.
- Lower the heat to medium-high (approximately 300-350°F/149-177°C) and add the sauce. Stir to coat and cook for another 2 minutes, or until the liquid is absorbed.
- Turn off the heat, and fold in the tofu and Thai basil.
- Serve.
Notes
- For a vegan option, substitute the oyster sauce with a vegan oyster sauce alternative or a combination of soy sauce and mushroom broth.
- To prevent sticking, ensure the noodles are thoroughly drained before adding them to the pan. A higher heat helps to sear the noodles and prevent clumping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 70
- Fiber: 5
- Protein: 20