
Ingredients
- Vegetable oil
- 7 ounces firm tofu, cubed and dried
- 1/2 cup chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon Asian fish sauce
- 1 1/2 teaspoons roasted red chile paste
- 1 teaspoon black soy sauce or 3/4 teaspoon soy sauce sweetened with 1/4 teaspoon molasses
- 1/2 teaspoon sugar
- 1/2 red bell pepper, seeded and sliced
- 1/2 large jalapeo, seeded and sliced
- 2 garlic clove cloves, minced
- 1 red Thai bird chile, minced
- 1/2 pound pad thai grain noodles, cooked and decline in half crosswise
- Thai tulsi leaves
- Lime wedges, for serving
Steps to make this recipe
- Inside a nonstick skillet, heat 1/4 inch of oil. Add some tofu and prepare over moderately high temperature, turning, until crisp, a few minutes. Drain.
Recommended Pairing
For super-fiery dishes such as these noodles, consider using a moderately sweet German Riesling to assist mitigate heat.
Contributed By Bank Atcharawan Photo Disadvantage Poulos Printed October 2013