World Famous Recipes

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, 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.