Thai Drunken Noodles with Tofu (Pad Kee Mao)
Almost every Thai restaurant has drunken noodles on their menu, and for good reason! The spice of the hot Thai chili is balanced out by sweet basil and the sauce, making it a favorite amongst many people.
Ingredients
- Sauce
- 2 tablespoon oyster sauce*
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce**
- 2 tablespoon palm sugar or brown sugar
- Thai chili or red pepper flakes to taste
- Protein
- 1 block of extra-firm tofu pressed
- ¼ cup of cornstarch
- 1 clove garlic grated
- Pinch of salt
- Pinch of pepper
- 1 tablespoon oil
- Stir Fry
- 1 tablespoon coconut oil
- 4 cloves garlic minced
- ¼ medium onion sliced into strips
- 1 to 2 cups of peapods
- 1 to 2 cups of mushrooms
- 2 green onions
- 1 package of fresh rice noodle sheets cut into large pieces and separated
- Handful basil leaves approximately 2 cups
Instructions
- Combine sauce ingredients in a bowl and set aside. If palm sugar is hard, heat in the microwave for 10 seconds in a bowl, then add the rest of the ingredients for the sauce.
- With your pressed tofu, cut into bite-sized cubes and put them into a bowl. Add in the cornstarch, salt, and pepper, until all pieces are coated. Heat a pan over medium heat and add 1 tbsp of oil and garlic for one minute, then add tofu. Shake the pan every few minutes until the tofu is lightly browned and crispy. Remove from heat.
- Heat a wok over high heat. Add cooking oil, garlic, and onion and fry for one minute. Then add mushrooms and peapods for 3 more minutes. Then add in the separated fresh noodles and sauce. Continue to mix until all the noodles are coated in the sauce and are light brown in color. Turn off the heat, add in the tofu and basil.
Notes
*I use the Lee Kum Kee brand of oyster sauce
**I also use Pearl River Bridge dark soy sauce
**I also use Pearl River Bridge dark soy sauce