It’s no secret we cook quite a few Asian dishes in our house. When M and I registered for our wedding, he put a wok on the registry. I thought we would never use it, but it’s probably used as much as my cast iron skillet and large saute pan. Who knew.
Anyway, we opted to cook an (almost) vegetarian dish for Meatless Monday: drunken noodles. This version in made with tofu, but you could substitute chicken or beef if you prefer. Begin by pressing your tofu. Follow the same directions as used for the Pad See Ew. While the tofu is pressing, whisk together chicken stock, oyster sauce, fish sauce, red chili paste, soy sauce, and sugar.
Thinly slice one red pepper and half of a jalapeno (more if you like it spicy) and a handful of basil leaves. Cut your tofu into 1″ cubes.
Preheat your wok over high heat. Add in two tablespoons each of sesame oil and vegetable oil. Add in your tofu and cook until fried. Remove from wok and set aside.
Meanwhile, cook one package of pad thai noodles in lightly salted water according to package directions (about 5 minutes for mine). Add your peppers, jalapeno and two cloves of minced garlic to the wok.
Allow the veggies to cook until softened and add in the pad thai noodles. Fry until the noodles begin to crisp in some areas.
Return the tofu to the pan, and add in the sauce and basil. Stir to coat.
- 2 tablespoons vegetable oil
- 2 tablespoons sesame oil
- 7 ounces firm tofu, pressed and cubed
- 1/2 cup chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 1/2 teaspoons roasted red chile paste
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1 red bell pepper, seeded and sliced
- 1/2 jalapeño, seeded and sliced
- 2 garlic cloves, minced
- 1 package pad thai rice noodles, cooked
- Basil leaves
- 1. In a wok, heat both oils. Add the tofu and cook over high heat, turning, until crisp. Remove from wok and set aside.
- 2. In a bowl, whisk the stock, oyster sauce, fish sauce, chile paste, soy sauce and sugar.
- 3. In wok, add the bell pepper, jalapeno and garlic. Stir-fry over high heat until fragrant, 2 minutes. Add the noodles and stir-fry until browned, 4 minutes. Add the sauce and stir over moderately high heat, until absorbed. Fold in basil and the tofu.