With Tofu & Chinese Broccoli
If you love Thai food, then you’re probably already familiar with drunken noodles, or pad kee mao. The literal translation of Pad Kee Mao is “Drunken Noodles” because the theory is that these spicy noodles are perfectly accompanied with an ice cold beer and also that they are a great cure for hangover.
This is a popular Thai takeout dish but it’s much healthier and just as tasty made at home. If you throw in Asian greens like Chinese broccoli or bok choy, you can turn this into a one-wok meal. Make sure you have all ingredients ready to toss into the wok as once you start cooking, things happen quickly!
- 1 package Silken Firm Tofu Drained & patted dry
- 6 ounces Rice Noodles
- 2 tablespoons Low-Sodium Soy Sauce
- 1 tablespoon Brown Sugar
- 2 Limes
- 1 tablespoon Sambal Oelek
- 1 Fresh Ginger
- 4 ounces Chinese Broccoli
- 1 Fresh Thai Basil
- 1 Scallion
- 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.
- 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.
- 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.
- 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, while stirring occasionally, until it begins to brown, about 5 to 6 minutes. Transfer tofu to a plate.
- 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.
- 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 thoroughly about 1 minute. Sprinkle with scallion and serve with the remaining half lime cut into wedges.