Crispy Tofu Drunken Noodles with Bell Pepper & Thai Basil

Crispy Tofu Drunken Noodles

with Bell Pepper & Thai Basil

20 MIN
2 Servings
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From the Test Kitchen

This spicy noodle dish is a favorite in Thailand, where it is often served with rice wine in local restaurants. For an authentic touch, we’re making our version with rice flake noodles, made from rice flour that has been parboiled, flattened into sheets and then cut into triangles or squares. Stir-fried with crispy tofu, the soft, ribbon-like rice flake noodles create delicious textural contrast. Bell pepper, onion and ginger provide a complex aromatic base, while fragrant, anise-flavored Thai basil adds a vivid, herbaceous finish.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Crispy Tofu Drunken Noodles with Bell Pepper & Thai Basil
Title
time-saving
tips & techniques
Cornstarch
Sambal Oelek
Scallions
Thai Basil
Ginger
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Drain the tofu and pat dry with paper towels; slice lengthwise into 6 equal-sized pieces. Peel, halve and thinly slice the onion. Remove and discard the stem, ribs and seeds of the bell pepper; thinly slice. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms of the scallions; cut the green tops into ½-inch pieces. Peel and mince the ginger. Pick the basil leaves off the stems; discard the stems.

Coat & cook the tofu:
2 Coat & cook the tofu:

Place the cornstarch on a plate. Pat the sliced tofu dry again with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned tofu in the cornstarch (shaking off any excess). In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Working in batches if necessary, add the coated tofu and cook 3 to 5 minutes per side, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt and pepper; set aside to cool slightly. Carefully discard any excess oil and wipe out the pan. When cool enough to handle, cut the cooked tofu crosswise into 1-inch-wide pieces.

Cook the noodles & make the sauce:
3 Cook the noodles & make the sauce:

While the tofu cooks, add the noodles to the pot of boiling water. Cook 6 to 8 minutes, or until tender. Drain thoroughly. While the noodles cook, in a medium bowl, combine the soy glaze, Golden Mountain sauce, ¼ cup of water and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Start the stir-fry:
4 Start the stir-fry:

In the pan used to cook the tofu, heat 2 teaspoons of oil on medium-high until hot. Add the onion, bell pepper, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.

Finish the stir-fry:
5 Finish the stir-fry:

Add the cooked noodles, cooked tofu and sauce to the pan of vegetables. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished stir-fry between 2 dishes. Garnish with the basil and green tops of the scallions. Enjoy!

Tips from Home Chefs

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Crispy Tofu Drunken Noodles

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Drain the tofu and pat dry with paper towels; slice lengthwise into 6 equal-sized pieces. Peel, halve and thinly slice the onion. Remove and discard the stem, ribs and seeds of the bell pepper; thinly slice. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms of the scallions; cut the green tops into ½-inch pieces. Peel and mince the ginger. Pick the basil leaves off the stems; discard the stems.

2 Coat & cook the tofu:

Place the cornstarch on a plate. Pat the sliced tofu dry again with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned tofu in the cornstarch (shaking off any excess). In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Working in batches if necessary, add the coated tofu and cook 3 to 5 minutes per side, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt and pepper; set aside to cool slightly. Carefully discard any excess oil and wipe out the pan. When cool enough to handle, cut the cooked tofu crosswise into 1-inch-wide pieces.

Coat & cook the tofu:
Cook the noodles & make the sauce:
3 Cook the noodles & make the sauce:

While the tofu cooks, add the noodles to the pot of boiling water. Cook 6 to 8 minutes, or until tender. Drain thoroughly. While the noodles cook, in a medium bowl, combine the soy glaze, Golden Mountain sauce, ¼ cup of water and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

4 Start the stir-fry:

In the pan used to cook the tofu, heat 2 teaspoons of oil on medium-high until hot. Add the onion, bell pepper, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.

Start the stir-fry:
Finish the stir-fry:
5 Finish the stir-fry:

Add the cooked noodles, cooked tofu and sauce to the pan of vegetables. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the finished stir-fry between 2 dishes. Garnish with the basil and green tops of the scallions. Enjoy!

Plate your dish:
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