Thai Drunken Noodles

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Thai Drunken Noodles

 

8 ozs. dried flat rice-stick noodles

2 tablespoons soy sauce

1 tablespoon vegetarian oyster sauce, optional

1 teaspoon brown sugar

1 tablespoon canola oil

1 cup diced extra firm tofu

2 teaspoons minced garlic

Sliced Thai chili, to taste

1 1/2 cups sliced broccoli

1/2 cup thinly sliced red onion

1 cup bean sprouts

1 cup Thai basil leaves

 

 

Soak noodles for 15 minutes in water.

 

In a large pot of boiling water, cook rice noodles until just tender, about 1

minute; drain and set aside.

 

In a small bowl, combine soy sauce, veg. oyster sauce and sugar, and set aside.

 

Heat oil in a large skillet or wok over medium-high heat. Add tofu and cook

until golden, about 30 seconds. Remove and set aside.

 

Add garlic and cook 10 seconds. Add chile, broccoli and onion and stir-fry 30

seconds. Add sauce mixture, noodles, half of sprouts, basil and reserved tofu

and stir-fry for 1 minute, or until hot.

 

Transfer to serving platter and sprinkle with remaining sprouts.

 

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