Thai Drunken Noodles
, Serves 2
Wok-tossed wide rice noodles with tofu, bell pepper and Thai basil in a sweet-salty oyster and soy sauce.
| 2 1/2 tablespoons oyster sauce | Combine sauce | Reduce to medium, stir in sauce | Toss in drained noodles | Gently toss in tofu, serve warm | |
| 2 tablespoons soy sauce | |||||
| 3 tablespoons sweet soy sauce | |||||
| 1 1/2 tablespoons rice vinegar | |||||
| 2 teaspoons fish sauce | |||||
| 2 tablespoons vegetable oil | Fry onion & pepper, 4-5 min | Add garlic, chili & basil | |||
| 1/2 medium onion, sliced | |||||
| 1 medium red bell pepper, sliced | |||||
| 2 cloves garlic, minced | |||||
| 1-2 bird's eye chili | |||||
| Handful of fresh Thai basil leaves | |||||
| 140 g flat, wide rice noodles | Cook noodles per package | ||||
| 200 g extra firm tofu, cubed, pressed and drained |
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