Materials
- 3 cloves of garlic - minced
- 2 Thai red chilis - minced
- 1 green chili - minced
- 1 small onion - diced
- 2 green onions - cut into long (3cm) pieces
- 1 cup Thai Basil
- 1 Baby Bak Choy (or other greens)
- half a box of tofu - sliced into thin stripes
- 3 tablespoon fish sauce
- 3 tablespoon oyster sauce
- 3 tablespoon soy sauce
- 2 teaspoon sugar
- 1 tablespoon water
- 200g dried rice noodles - prepare per packet
Instructions
- Prepare noodles per packet instructions
- Mix the fish sauce, oyster sauce, soy sauce, sugar, and water in a small bowl
- Heat oil in wok over medium-high heat
- Add in tofu pieces, fry until outside turns golden brown, flip to cook both sides.
- Set the tofu aside for later use. Add oil back into the wok, heat until smoking
- Add garlic and chili, cook for 10 seconds until aromatic
- Add onion, cook for 1 minute
- Add in the fried tofu
- Add green onion, bak choy, noodles, sauce, and cook until the sauce reduces and coats the noodles
- Remove from heat and immediately add basil, toss until just wilted
Comments
I experimented with mixing together different type of chilis, to great success. They usually complement each other in taste. Would recommend.
One can easily sub out the tofu for chicken or other protein source to make this into a meat dish.
Source
Original from here.