A Thai Classic – without eggs, fish sauce, oyster sauce or any of that stuff.
According to one of my Asian cookbooks, this dish gets its name because it is a good remedy for a hangover. I always ordered this at Thai places, thinking it had some kind of alcohol in it, but it doesn’t. If you’ve never had it, the only way I can describe the flavor is: sweet sauce, basil, bell pepper. Mmmmmm…….one of Thailand’s best inventions. Go get all your ingredients at your nearest Asian market!
- super firm tofu, cubed
- 5 ounces flat, wide rice noodles
- 3 Tbs vegetable oil
- 4 cloves of garlic, pressed
- 3 small fresh hot green chilies, finely chopped, remove seeds and veins
- 1/2 inch cube fresh ginger, peeled and grated
- 1 medium onion, sliced
- a handful of your favorite mushrooms, sliced
- 3-4 baby corns, sliced diagonally (fresh is best- and these are optional anyway.)
- 1/2 green bell pepper, diced large
- 1/2 red bell pepper, diced large
- 1 cup Chinese Kale or your favorite dark leafy green
- 8 cherry tomatos, halved
- handful of fresh basil, torn (thai basil is perfect, but regular is fine too)
- a few squeezes of sriracha (optional)
- juice of 1/2 lime
- 2 1/2 Tbs black soy sauce
- 1/2 tsp fine sugar
- 1/2 tsp black pepper
1. Soak the rice noodles in just-boiled water for 15 minutes, drain and set aside.
2. Lightly fry your tofu in some oil until golden brown on both sides, then set aside.
3. Heat oil in a wok or large stovetop pan on medium, and saute the garlic, chilies, ginger, and onion until fragrant
4. Turn heat to high. Add the mushrooms, baby corn, bell peppers and leafy greens, then saute until mushrooms start to give off their juices. Add tomatoes, and break them up a little with your cooking spoon.
5. Reduce heat back to medium, Add your tofu, soy sauce, sugar, pepper, sriracha, lime juice, then add the noodles and mix everything together gently.
6. Cover pan for 3-4 minutes until the noodles are cooked.