Drunken Noodles

• vegetable oil
• 7 oz. firm tofu
• 1/2 c. chicken stock
• 1 tbsp. oyster sauce
• 1 tbsp. Asian fish sauce
• 1 1/2 tsp. roasted red chile paste
• 1 tsp. black soy sauce
• 1/2 tsp. sugar
• 1/2 red bell pepper
• 1/2 large jalapeno
• 2 clove garlic
• 1 red Thai bird chile
• 1/2 lb. pad thai rice noodles
• Thai basil leaves
• Lime wedges

1. In a nonstick skillet, heat 1/4 inch of oil.
2. Add the tofu and cook over moderately high heat, turning, until crisp, 5 minutes.
3. Drain.
4. In a bowl, whisk the stock, oyster sauce, fish sauce, chile paste, soy sauce, and sugar.
5. In a large skillet, heat 2 tablespoons of oil.
6. Add the bell pepper, jalapeno, garlic, and Thai chile and stir-fry over high heat until fragrant, 2 minutes.
7. Add the noodles and stir-fry until browned, 4 minutes.
8. Add the sauce and toss over moderately high heat, until absorbed.
9. Fold in 1 cup of basil and the tofu.
10. Garnish with more basil and serve with lime wedges.
11. Looking for more dinner options?
12. Check out our pork chop recipes, chicken recipes, and potato recipes.

vegetable oil, firm tofu, chicken stock, oyster sauce, fish sauce, black soy sauce, sugar, red bell pepper, jalapeno, clove garlic, red thai bird chile, rice noodles, basil, wedges

Taken from www.delish.com/recipefinder/drunken-noodles-recipe-fw1013 (may not work)