Drunken Noodles or Pad Kee Mao is a wonderful Thai noodle dish. It can be made with Pad Thai noodles or broad, flat rice noodles. To create a vegetarian version of this recipe, replace chicken stock with vegetable stock. I like to add shrimp, but you can use any meat or poultry you like. This recipe was adapted from Food and Wine.
- Vegetable oil
- 7 oz. firm tofu, cubed and dried
- 1/2 cup chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon Asian fish sauce
- 1 1/2 teaspoon roasted red chili paste
- 1 teaspoon black soy sauce or 3/4 teaspoon soy sauce sweetened with 1/2 teaspoon molasses
- 1/2 teaspoon sugar
- 1/2 red bell pepper, seeded and sliced
- 1/2 large jalapeno, seeded and sliced
- 2 garlic cloves, minced
- 1 Thai chile, minced
- 1/2 pound of pad Thai rice noodles, cooked and cut in half crosswise
- Thai basil leaves
- Lime wedges for serving
- In a non-stick skillet, heat 1/4 inch of oil. Add the tofu and cook over moderate heat, turning until crisp (about 5 minutes).
- In a bowl, whisk the stock, oyster sauce, fish sauce, chile paste, soy sauce and sugar.
- In a large skillet, heat 2 tablespoons of oil. Add pepper, jalapeno, garlic, and Thai chile and stir-fry over high heat until fragrant (about 2 minutes). Add noodles and stir-fry until browned (about 4 minutes).
- Add the sauce and toss over moderate heat until absorbed.
- Fold in 1 cup of basil and the tofu.
- Garnish with more basil and live wedges.