I’ve made this three times now, and I finally have the recipe I like. This is a pungent sauce, not entirely unlike pad thai but deeper and with more heat. This can be as simple as tofu noodles and chilis or include most any veg. Our fave has color peppers, scallions, and some thinly sliced carrot along with tofu, chilis, and basil. I haven’t run across the intended noodles so far. I’m using whole wheat lasagne noodles sliced into thick strips using a pizza cutter after cooking. (about 3 strips per lasagne noodle)
- 1 TB fish sauce
- 1 TB oyster sauce
- 1 TB roasted chili paste (extra hot)
- 1 TB soy sauce
- ½ tsp sugar
- ½ cup veg stock
- 2 servings lasagne noodles
- 4 garlic cloves minced or grated
- 1 jalepeno sliced or diced (more or different hot peppers if preferred)
- ½ color pepper thinly sliced
- 4-6 scallions sliced
- handful baby carrots thinly sliced into matchsticks
- 2 servings tofu
- 2 sprigs basil leaves
- Cook noodles. Slice into strips. Cover with damp towel and set aside.
- Mix sauce ingredients thoroughly. (Heating slightly or shaking in a jar is easiest.)
- Heat a small amount of oil in a pan to medium high. Add vegetables and saute until beginning to soften, a few minutes. Add noodles, sauce, tofu, and basil. Toss to coat and reduce sauce, a couple minutes. Serve and top with more basil.
The Korean roasted pepper sauce brings the heat. I like to go all the way and add a habanero if available. Simple jalapeno works just fine.
Apparently this is pungent and named “drunken” because it is intended for those who have been indulging and have dimmed their taste buds. 🙂Tags: recipe, thai