Thursday, February 02, 2012

Drunk'n Noodles by Jesse

Drunk’n Noodles

· 2 14-ounce packages 1/4-inch-wide flat rice noodles

· 2 tbsp cup olive oil

· 6 garlic cloves, chopped

· 3 chopped fresh Thai chiles

· 1 packet tofu (extra firm)

· Small Onion sliced in strips

· Red pepper cut in strips

· Green pepper cut in strips

· 2 cups chopped Mushrooms

· 3 tbsp black soy sauce

· 3 tbsp Golden Mountain sauce or light soy sauce

· 2 tablespoon palm sugar

· 4 plum tomatoes, each cut into wedges

· 1 1/4 cup fresh Thai basil leaves

· Crushed peanuts

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.

Meanwhile, heat oil in heavy large pot over medium-high heat. Sauté onions until translucent, then add garlic, mushrooms, peppers and Thai chilis; sauté for additional 2 minutes. Add tofu and sauté for another 4 minutes. Add noodles and tomatoes; toss to coat. Transfer to large platter, sprinkle with basil leaves and crushed peanuts, and serve.


twocs said...

Why is it called "Drunk'n"?

Marie Doerner said...

rice noodles were slimy. Jesse said he used noodles like soba noodles, but he is not sure.