Recipe by Ranikabani
Quick and easy Thai noodles make a tasty meal. You can easily change the ingredients to suit your own tastes. Different veggies can be added or substituted such as mushrooms, snow peas etc
Top Review by Kevin Young
I'm afraid I'd have to resort to profanity to describe how much I enjoyed this dish. Fabulous! It was very easy to prepare. The only thing I did different was cooking about 5 minutes extra after adding the chili, broccoli, and onion (That is just a personal thing as I like broccoli very tender when cooked), and also doubling the soy sauce, oyster sauce, and brown sugar. Other than that I followed the directions to the letter and it came out absolutely fabulous. Thank you very much, I will be making this again and it will most likely be a larger batch. :)
- 8 ounces flat rice noodles
- 2 tablespoons kikoman soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon brown sugar
- 1 tablespoon canola oil
- 1 cup diced extra firm tofu
- 2 teaspoons minced garlic
- 1 sliced Thai chiles or thai chili paste (just use very little the first time and then you'll know how much to increase or decrease it by the)
- 1 1⁄2 cups sliced broccoli
- 1⁄2 cup thinly sliced red onion
- 1 cup bean sprouts
- 1 cup Thai basil (you can use regular basil leaves in its place if you can't find this ingredient but it will give it)
Directions See How It's Made
- Soak noodles for 15 minutes in warm water.
- In a large pot of boiling water, cook rice noodles until just tender, about 1 minute; drain and set aside.
- In a small bowl, combine the Kikoman sauce, oyster sauce and sugar and put it aside.
- Heat oil in a large skillet or wok over medium-high heat.
- Add tofu and cook until its a golden colour which should take about 30 seconds to a minute and set this aside.
- Add garlic and cook 10 seconds.
- Add chili, broccoli, onion and stir fry for 30 secs.
- Add the soy sauce mixture, noodles, sprouts, basil and reserved tofu and stir-fry for 1 minute, or until hot.
- Serve in a serving platter.