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Title: Drunken Noodles
Categories: Pasta, Thai
Yield: 4 Servings

8 oz Rice noodles (1/4");
- fresh or dried
1 tb Neutral vegetable oil; +1 ts
1/4 c Dark soy sauce or
- low-sodium tamari
2 tb Vegan oyster sauce
1 ts Palm sugar or natural sugar
8 oz Extra-firm tofu;
- up to 12 oz,
- drained, diced 1/2"
1 sm Red onion; halved, cut into
- thin half-moons
3 cl Garlic; minced
2 Thai chiles; or to taste,
- seeded, minced
2 c Broccoli florets
1 1/2 c Fresh Thai basil leaves;
- loosely packed

Blanch broccoil florets for 1 minute in boiling water and drain.

Prepare the noodles. If fresh, rinse under very hot water and place
in a large bowl, separating them into individual strands. If dried,
plunge into a large pot of boiling water to soften. Drain and place
in a large bowl. Toss the noodles with 1 ts oil and set aside.

In a small bowl, combine the dark soy sauce, oyster sauce, and sugar,
and set aside.

Heat the remaining 1 tb oil in a large skillet or wok over medium-high
heat. Add the tofu and cook, stirring, until golden, about 1 minute.
Remove from the skillet and set aside.

Add the onion to the skillet and stir-fry to soften slightly, about 2
minutes. Add the garlic and chiles and stir-fry until fragrant, about
30 seconds. Add the sauce mixture, broccoli. noodles, tofu, and
basil, and stir-fry until hot, about 4 minutes. Taste and adjust the
seasonings. Serve hot.

Recipe by Vegan Planet by Robin Robertson

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