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Non on noodles with this quick healthy meal from the kitchens of
chrismukkah
...Man, I cant even remember when I did my last food post *dies*
But this is from October 2013's issue of Food and Wine, and its a great traditional Thai recipe!
Drunken Noodles
Contributed by Bank Atcharawan
TOTAL TIME: 45 MIN
SERVINGS: 4
FAST
HEALTHY
This fast (and almost vegetarian) Thai rice noodle dish is dressed with a deliciously savory, spicy sauce and tossed with crispy tofu.
Ingredients:
Vegetable oil
7 ounces firm tofu, cubed and dried
1/2 cup chicken stock
1 tablespoon oyster sauce
1 tablespoon Asian fish sauce
1 1/2 teaspoons roasted red chili paste (used sweet chili sauce...think I should have gone with something a bit spicier)
1 teaspoon black soy sauce or 3/4 teaspoon soy sauce sweetened with 1/4 teaspoon molasses
1/2 teaspoon sugar (skipped, you don't need it)
1/2 red bell pepper, seeded and sliced (I used the rest of those red peppers I had from the farmers market, I didn't want them to go to waste)
1/2 large jalapeño, seeded and sliced (skipped)
2 garlic cloves, minced
1 red Thai bird chili, minced
1/2 pound pad Thai rice noodles, cooked and cut in half crosswise
Thai basil leaves (skipped, didn't have- but don't let that stop you!)
Lime wedges, for serving
Method
In a non-stick skillet, heat 1/4 inch of oil. Add the tofu and cook over moderately high heat, turning, until crisp, 5 minutes. Drain.
In a bowl, whisk the stock, oyster sauce, fish sauce, chili paste, soy sauce and sugar.
In a large skillet, heat 2 tablespoons of oil. Add the bell pepper, jalapeño, garlic and Thai chili and stir-fry over high heat until fragrant, 2 minutes. Add the noodles and stir-fry until browned, 4 minutes. Add the sauce and toss over moderately high heat, until absorbed. Fold in 1 cup of basil and the tofu. Garnish with more basil and serve with lime wedges.
Suggested Pairing
For super-fiery dishes like these noodles, try a moderately sweet German Riesling to help mitigate the heat.
Let me just say - I also added a good two tablespoons of crushed cashews to this as well, just for crunch - though that's very optional and you can leave that out if you are allergic to nuts!
I'll also add - If you want to stick COMPLETELY vegetarian - use: vegetarian chicken stock and I'd recommend putting in a few sheets of rehydrated seaweed (or nori sheets, take your pick)!
Enjoy...very tasty!
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Non on noodles with this quick healthy meal from the kitchens of
chrismukkah******************************...Man, I cant even remember when I did my last food post *dies*
But this is from October 2013's issue of Food and Wine, and its a great traditional Thai recipe!
Drunken Noodles
Contributed by Bank Atcharawan
TOTAL TIME: 45 MIN
SERVINGS: 4
FAST
HEALTHY
This fast (and almost vegetarian) Thai rice noodle dish is dressed with a deliciously savory, spicy sauce and tossed with crispy tofu.
Ingredients:
Vegetable oil
7 ounces firm tofu, cubed and dried
1/2 cup chicken stock
1 tablespoon oyster sauce
1 tablespoon Asian fish sauce
1 1/2 teaspoons roasted red chili paste (used sweet chili sauce...think I should have gone with something a bit spicier)
1 teaspoon black soy sauce or 3/4 teaspoon soy sauce sweetened with 1/4 teaspoon molasses
1/2 teaspoon sugar (skipped, you don't need it)
1/2 red bell pepper, seeded and sliced (I used the rest of those red peppers I had from the farmers market, I didn't want them to go to waste)
1/2 large jalapeño, seeded and sliced (skipped)
2 garlic cloves, minced
1 red Thai bird chili, minced
1/2 pound pad Thai rice noodles, cooked and cut in half crosswise
Thai basil leaves (skipped, didn't have- but don't let that stop you!)
Lime wedges, for serving
Method
In a non-stick skillet, heat 1/4 inch of oil. Add the tofu and cook over moderately high heat, turning, until crisp, 5 minutes. Drain.
In a bowl, whisk the stock, oyster sauce, fish sauce, chili paste, soy sauce and sugar.
In a large skillet, heat 2 tablespoons of oil. Add the bell pepper, jalapeño, garlic and Thai chili and stir-fry over high heat until fragrant, 2 minutes. Add the noodles and stir-fry until browned, 4 minutes. Add the sauce and toss over moderately high heat, until absorbed. Fold in 1 cup of basil and the tofu. Garnish with more basil and serve with lime wedges.
Suggested Pairing
For super-fiery dishes like these noodles, try a moderately sweet German Riesling to help mitigate the heat.
Let me just say - I also added a good two tablespoons of crushed cashews to this as well, just for crunch - though that's very optional and you can leave that out if you are allergic to nuts!
I'll also add - If you want to stick COMPLETELY vegetarian - use: vegetarian chicken stock and I'd recommend putting in a few sheets of rehydrated seaweed (or nori sheets, take your pick)!
Enjoy...very tasty!
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category All / All
Species Unspecified / Any
Size 960 x 1280px
File Size 203.2 kB
I'll have to give this a try, although I'll skip the tofu. Soy doesn't agree with me. I"ll probably use chicken.
For the red chili paste, look for Thai Kitchen brand. They have an excellent version. Love the stuff myself. It's a little hard to find, but worth the effort. Also available from their website. They also make a spicy chili sauce, which is very good.
For the red chili paste, look for Thai Kitchen brand. They have an excellent version. Love the stuff myself. It's a little hard to find, but worth the effort. Also available from their website. They also make a spicy chili sauce, which is very good.
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