Drunken Noodles with Tofu and Chinese Broccoli  image

Drunken Noodles

with Tofu and Chinese Broccoli

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You’re probably familiar with this takeout classic, sometimes referred to as pad kee mao. It’s a Thai dish influenced by Chinese immigrants, which gets its unique flavor from chiles and basil. The origin story for these noodles is a little less worldly than their global roots might imply: supposedly someone drunk and hungry whipped them up with whatever was in the fridge. So go ahead, defer to tradition, crack open a beer or two, and dig in!

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SERVINGS
2 4
PREP &
COOK TIME
40 min
CALORIES
698
FAT
20g
CARBOHYDRATES
110g
PROTEIN
21g
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INGREDIENTS

  1. 1 package extra firm tofu
  2. 6 oz rice noodles
  3. 2 tbsp low-sodium soy sauce
  4. 1 tbsp brown sugar
  5. 2 limes
  6. 1 tbsp sambal oelek
  7. Fresh ginger
  8. 4 oz Chinese broccoli
  9. Fresh Thai basil
  10. 1 scallion
  11. 2 tbsp vegetable oil*
  12. Salt*
  13. *Not included

TOOLS

  1. Colander
  2. Large nonstick skillet

INSTRUCTIONS

1
Press the tofu
Press the tofu
Fill a large pot with water, salt it, and bring it to a boil to cook the noodles later. Drain the tofu and pat dry with a paper towel. Halve the tofu lengthwise and cut it into 1-inch cubes.
2
Cook the noodles
Cook the noodles
Add the rice noodles to the boiling water and turn the heat off. Let the noodles soak until they’re pliable but not fully tender, about 3 to 5 minutes. Drain and rinse the noodles in a colander under cool water to stop the cooking process. Set aside.
3
Make the sauce
Make the sauce
In a small bowl, whisk together the soy sauce, brown sugar, 1 tbsp water, the juice of 1 1/2 of the limes (reserve the other half for garnish), and half of the sambal sauce. Peel and mince the ginger. Rinse and cut the Chinese broccoli into 1-inch pieces.
4
Cook the tofu
Cook the tofu
Place a large nonstick skillet over medium-high heat and add 1 tbsp oil. Once the oil is hot, add the tofu to the pan and season with salt and pepper. Cook, stirring occasionally, until it begins to brown, about 5 to 6 minutes. Transfer tofu to a plate.
5
Add the greens
Add the greens
Return the skillet to the heat and add 1 tsp oil. Add the ginger and Chinese broccoli, and a pinch of salt and pepper. Cook until the broccoli is bright green and tender, about 2 minutes. Add the rice noodles and the soy mixture to the skillet. Toss to coat noodles evenly, and cook until sauce has thickened, about 1 to 2 minutes.
6
Plate
Plate
Roughly chop the Thai basil. Trim and thinly slice the scallion. Add the tofu and basil to the noodles and cook until the tofu is heated through, about 1 minute. Sprinkle with scallion and serve with the remaining half lime cut into wedges.

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