We tried this recipe (or the one at the link at the bottom) last night for the first time, but found that it needed a lot of tweaking for our tastes. We’re also not strictly vegetarian, as we allow seafood, so Amanda made the very good suggestion of adding fish sauce to the recipe. Neither of us has had very good luck duplicating restaurant-grade drunken noodles, and while this is good it’s not spot-on. It may just be our reluctance to pour on the oil. However, if you have suggestions, or simply a better recipe, we’d very much like to hear about it.
Ingredients
7 oz. dried flat rice-stick noodles
Sauce Ingredients
6 tbs light soy sauce
2 tbs oyster sauce
3 tsp brown sugar
2 tsp fish sauce
Stir-Fry Ingredients
3 tbs canola oil (or more if you can spare the calories)
1 block extra firm tofu (~1lb)
6 cloves garlic, finely chopped
6 thai chilies, sliced into rings (to taste)
2 stalks broccoli
1/2 medium red onion, thinly sliced
1 cup bean sprouts
2 cups thai basil leaves (regular basil if you have to)
Instructions
I highly recommend you break the noodles into sane lengths before soaking them. Soak noodles for 15 minutes in water. Meanwhile, chop/slice tofu, garlic, broccoli, onion, and chilies. Pick basil leaves from stalks.
Remove noodles from water and start water boiling as soon as their 15 minutes are up.
Heat oil in a large skillet or wok over medium-high heat. Once it just starts to smoke, carefully add tofu and cook for about 5 minutes. You want them golden brown, but that may not happen with 3 tbs of oil. While you wait, take care of the noodles and sauce (below).
Your water for the rice noodles should be boiling at this point. Add them and let them cook for 1 minute, then strain them and set them aside.
Prepare the sauce (mix sauce ingredients in a bowl).
Add garlic to the wok and cook until it is very lightly browned. Then add the chilies, broccoli, and onion, and stir-fry until the onions just start to become tender. Then add the sauce, noodles, 2/3 of the sprouts and basil, and stir-fry until the sprouts become translucent and everything is heated through.
Transfer to serving platter and put remaining bean sprouts on the top or side.
Based on the recipe here.