Thai Basil Noodles
This dish is a fun twist of pad kra pow (thai basil mince) - spicy aromatic noodles paired with shimeji mushrooms & fried tofu for an easy stir fry dish!
Servings: 2
Ingredients
- 2 noodle cakes
- 100-150 g extra firm tofu
- 1 tbsp olive oil or chili oil
- 1-2 red chillies
- 2 stalks scallions
- 1 cup shimeji mushrooms
- 1 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp vegetarian oyster sauce
- 2 tsp vegan fish sauce
- 1 tsp rice wine vinegar
- 1 tsp coconut sugar
- 1 cup basil leaves packed
- splash of pasta water
Instructions
- Dice tofu into cubes and pan fry until crispy.
- Cook the noodles according to the package instructions. Drain and set aside.
- In a small bowl, mix together the soy sauce, vegan oyster sauce, dark soy sauce, vegan fish sauce, rice wine vinegar and coconut sugar. Set aside.
- Heat the olive oil in a large pan or wok over medium-high heat.
- Add shimeji mushrooms and stir fry until it has released water and cooked down. Add white part of scallions and sliced chilies. Stir-fry for about 30 seconds until fragrant.
- You can also add some chili oil at this step. Add back in fried tofu cubes Stir-fry for 1-2 minutes.
- Add back in the noodles and sauce. Give it a good toss until fully combined. Add noodle water if it's too dry.
- Lastly, add in thai basil leaves and mix until fully cooked. Serve hot, immediately.