Drunken Noodles

Some say this Thai dish is so named because it features hot chiles, which are be a cure for hangovers. Whatever the reason for the name, it is a favourite dish. The distinctive, licorice-like flavor of fresh Thai basil (available at Asian markets) is essential, but if Thai chiles are unavailable, any hot chile will do. Look for dark soy sauce, vegetarian oyster sauce, and palm sugar at Asian markets as well.

12 ounces fresh or dried rice noodles, about 1/4 inch wide
2 tablespoons plus 1 teaspoon peanut oil
1/4 cup dark soy sauce or tamari
2 tablespoons vegetarian oyster sauce
1 teaspoon palm sugar or other natural sweetener
2 cups drained and diced extra firm tofu
1 small red onion, halved and cut into thin half-moons
3 garlic cloves, minced
2 Thai chiles, or to taste, seeded and minced
2 cups broccoli florets, blanched for 1 minute in boiling water and drained
1 1/2 cups loosely packed fresh Thai basil leaves
1 1/2 cup fresh bean sprouts



1, Prepare the noodles. If fresh, rinse under very hot water and place in a large bowl, separating them into individual strands. If dried, plunge into a large pot of boiling water to soften. Drain and place in a large bowl. Toss the noodles with the 1 teaspoon peanut oil and set aside. In a small bowl, combine the soy sauce, oyster sauce, and sugar and set aside.

Heat the peanut oil in a large skillet or wok over medium-high heat. Add the tofu and cook, stirring, until golden, about 1 minute. Remove from the skillet and set aside.

Add the onion to the skillet and stir-fry to soften slightly, about 2 minutes. Add the garlic and chiles and stir-fry until fragrant, about 30 seconds. Add the sauce mixture, broccoli, noodles, tofu and basil and stir fry until hot, about 10 minutes. Taste and adjust seasonings.

Transfer to a serving plate, sprinkle with bean sprouts and serve hot.

SERVES 4