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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 platter of Thai noodles 964g Recipe makes 1 platter of Thai noodles) |
||
| Calories 1322 | ||
| Calories from Fat 243 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.1g | 41% | |
| Saturated Fat 3.7g | 18% | |
| Monounsaturated Fat 11.9g | ||
| Polyunsaturated Fat 9.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 3008mg | 125% | |
| Potassium 1607mg | 45% | |
| Total Carbohydrate 232.5g | 77% | |
| Dietary Fiber 15.2g | 60% | |
| Sugars 19.2g | ||
| Protein 42.5g | 84% | |
Thai Drunken Noodles
1 platter of Thai noodles
Ingredients
- 8 ounces flat rice noodles
- 2 tablespoons kikoman soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon brown sugar
- 1 tablespoon canola oil
- 1 cup diced extra firm tofu
- 2 teaspoons minced garlic
- 1 sliced Thai chile or 1 to taste thai chili paste (just use very little the first time and then you'll know how much to increase or decrease it by the)
- 1 1/2 cups sliced broccoli
- 1/2 cup thinly sliced red onion
- 1 cup bean sprouts
- 1 cup Thai basil (you can use regular basil leaves in its place if you can't find this ingredient but it will give it)
Directions
1
Soak noodles for 15 minutes in warm water.2
In a large pot of boiling water, cook rice noodles until just tender, about 1 minute; drain and set aside.3
In a small bowl, combine the Kikoman sauce, oyster sauce and sugar and put it aside.4
Heat oil in a large skillet or wok over medium-high heat.5
Add tofu and cook until its a golden colour which should take about 30 seconds to a minute and set this aside.6
Add garlic and cook 10 seconds.7
Add chili, broccoli, onion and stir fry for 30 secs.8
Add the soy sauce mixture, noodles, sprouts, basil and reserved tofu and stir-fry for 1 minute, or until hot.9
Serve in a serving platter.
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Featured Reviews for This Recipe
From: Panthur
On Dec 14, 2006
I didn't double the sauce but wish I had because the noodles were a bit dry, and I used half of a 16 ounce package. This was good, I used baby bok choy, some broccoli, baby bella mushrooms, and bean sprouts and regular basil. I think the tofu might have been better tasting if it had been marinated or dusted with something to make it crispy when fried. This was good for a meal but wouldn't be good as leftovers.
From: Chef #288744
On Jan 29, 2006
I also made this recently, I doubled the soy sauce, oyster sauce and sugar as Kevin suggested, turned out perfectly. In fact my wife says this one of the best thai dishes i have made in some time. I also added fresh seeded tomotoes, highly recommended!
From: Kevin Young
On Feb 14, 2004
I'm afraid I'd have to resort to profanity to describe how much I enjoyed this dish. Fabulous! It was very easy to prepare. The only thing I did different was cooking about 5 minutes extra after adding the chili, broccoli, and onion (That is just a personal thing as I like broccoli very tender when cooked), and also doubling the soy sauce, oyster sauce, and brown sugar. Other than that I followed the directions to the letter and it came out absolutely fabulous. Thank you very much, I will be making this again and it will most likely be a larger batch. 
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