Great thai dish: pad kee mao ? spicy thai drunken noodle recipe with tofu

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Main Dish

4 servings

Very Easy

35 min

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This dish is the best with fresh rice noodles which don’t need to be precooked.

Ingredients

For sauce:

• 1/2 package of fresh rice noodles, separated
• 2 tablespoons black soy sauce
• 2 tablespoons light soy sauce
• 1 teaspoon fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 2 tablespoons brown sugar
• Juice of 1/2 lime

Remaining Ingredients:

• 1/2 package of fresh rice noodles, separated
• 1/2 package of extra firm tofu
• 1/2 large yellow onion, sliced into wedges
• 1/2 cup fresh green beans, trimmed
• 1 sweet red ball pepper
• Fresh Thai chilies, chopped, to taste
• 4-5 cloves of garlic, minced
• 1/2 cup of Thai basil leaves
• 2 tablespoons vegetable oil
• 1/4 teaspoon ground white pepper

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Preparation

• In a measuring cup or small bowl mix together all of the ingredients above until the brown sugar is dissolved. Set aside and prepare the vegetables and noodles.
• Heat the oil in a large wok or skillet over high heat. Add the onions, chilies, and garlic and cook for about a minute.
• Add the beans, sweet peppers, and tofu and cook until the tofu browns slightly and the vegetables soften, about three or four more minutes.
• Add the noodles, sauce, and basil and stir fry until the noodles begin to soften, which usually takes about three more minutes.
• Garnish with slices of lime and one or two fresh Thai basil leaves, sprinkle white pepper and serve immediately. This recipe makes about two servings.

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