[Thailand Recipes] Drunken Noodles With Tofu And Peppers

Luckily, these drunken noodles don’t require much mojo or motivation, just a hot wok, a few handfuls of veggies, and less than a half hour of our time.

The end result is so salty spicy deceptively similar to the addictive concoction that comes in our local take-out box, that we might never reach for the fast food menu again.

That pitcher of sangria, though? I make no promises.

Drunken Noodles with Tofu and Peppers
Thai take-out at home is easy when these spicy salty delicious drunken noodles with tofu and peppers are on the menu!

Yield: 4 servings

Nutrition Information
Serving size: 1 bowl

Ingredients

¼ cup canola oil
12 oz extra firm tofu, patted dry and cut into ½-inch cubes
1 red bell pepper, seeded and thinly sliced
1 thai chili pepper, seeded and minced
2 cloves garlic, minced
1 lb string beans, trimmed and cut into 1-inch lengths
3 tbsp soy sauce
3 tbsp hoisin sauce
1½ tsp gochujang
1 tbsp sesame oil
1 lb wide rice noodles

Instructions

Bring a large pot of water to a boil.
Meanwhile, heat the canola oil in a large wok. Add the tofu to the pan and fry, turning a few times, until browned on all sides.

Add the red bell pepper, chili pepper. garlic, and string beans to the pan. Saute for 4-5 minutes, or until crisp tender.

Meanwhile, in a separate bowl, stir together the soy sauce, hoisin sauce, gochujang, and sesame oil. Add to the wok and stir until all the veggies are covered in it.

Cook the rice noodles according to package directions. Drain and add to the wok. Saute for a few minutes and then serve with extra gochujang and soy sauce for seasoning.

Notes
An Eats Well With Others Original

This recipe and image sources are referred in website: Joanne-eatswellwithothers.com. Thanks so much!