This fast (and almost vegetarian) Thai rice noodle dish is dressed with a deliciously savory, spicy sauce and tossed with crispy tofu.
Vegetable oil
7 ounces firm tofu, cubed and dried
½ cup chicken stock
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 ½ teaspoons roasted red chile paste
1 teaspoon dark soy sauce (or 3/4 teaspoon soy sauce plus 1/4 teaspoon molasses)
½ teaspoon granulated sugar
½ red bell pepper, seeded and sliced
½ large jalapeño, seeded and sliced
2 cloves garlic, minced
1 red Thai bird chile, minced
½ pound pad thai rice noodles, cooked and cut in half crosswise
Thai basil leaves
Lime wedges (for serving)
In a nonstick skillet, heat 1/4 inch of oil. Add the tofu and cook over moderately high heat, turning, until crisp, 5 minutes. Drain.
In a bowl, whisk the stock, oyster sauce, fish sauce, chile paste, soy sauce and sugar.
In a large skillet, heat 2 tablespoons of oil. Add the bell pepper, jalapeño, garlic and Thai chile and stir-fry over high heat until fragrant, 2 minutes. Add the noodles and stir-fry until browned, 4 minutes. Add the sauce and toss over moderately high heat, until absorbed. Fold in 1 cup of basil and the tofu. Garnish with more basil and serve with lime wedges.
