Zutaten für Thai Drunken Noodles
- Flat Rice Noodles
- Soy Sauce
- 1 tbsp oyster sauce
- Brown Sugar
- Canola Oil
- Extra Firm Tofu
- 2 cloves minced garlic
- Thai Chiles
- 1 cup broccoli florets
- Red Onion
- Bean Sprouts
- Thai Basil
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Zubereitung von Thai Drunken Noodles
- Soak 8 oz rice noodles in warm water for 15 minutes.
- While noodles soak, prepare the sauce: In a small bowl, whisk together 2 tbsp Kikoman soy sauce, 1 tbsp oyster sauce, and 1 tbsp brown sugar.
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.
- Add 1 block (14 oz) firm or extra-firm tofu, cubed, and cook until golden brown, about 3-5 minutes. Set aside.
- Add 2 cloves minced garlic to the skillet and cook for 10 seconds until fragrant.
- Add 1-2 red chilies, finely sliced (adjust to your spice preference), 1 cup broccoli florets, and ½ cup sliced onion. Stir-fry for 30 seconds.
- Add the prepared soy sauce mixture to the skillet.
- Add the soaked noodles, ½ cup bean sprouts, and 2 tbsp chopped fresh basil. Stir-fry for 1-2 minutes, or until heated through and noodles are coated in sauce.
- Add the cooked tofu back to the skillet and toss to combine.
- Serve immediately and garnish with extra basil and sliced chilies, if desired.
Nutrition Information (Approximate per serving)
Sodium
125 g
Sugar
76g
Fat
18g
Carbs
77g
