[cooked-sharing]
To make sauce, whisk together ingredients in a small bowl.
Prepare noodles according to package instructions— this should involve soaking noodles in hot water until al dente (do not cook).
In a deep pan or wok, fry tofu in a bit of oil until browned. Set aside.
Heat remaining oil in the pan, and add in garlic, shallot/onion, and peppers, stir-frying for 2 minutes. Add in scallions, baby corn, and broccoli, and cook for another 2-3 minutes.
Add the rice noodles, tofu, and the sauce (you might need to add some water at this point if the pan is too dry). Stir well until everything is incorporated.
Turn off the heat and add in the basil leaves, until they are barely wilted. Garnish with toasted sesame seeds and serve immediately.
- *For best results, use fresh rice noodles (found in any Asian grocery store). If you don't have access to fresh noodles, dried rice sticks/noodles also work as well.
- **Thai soy sauce is thick, sweet, and not very salty. You can sub equal parts molasses and soy sauce for this.
- ***This is essential for the flavor-- it mimics the taste of fish sauce.
Ingredients
Directions
To make sauce, whisk together ingredients in a small bowl.
Prepare noodles according to package instructions— this should involve soaking noodles in hot water until al dente (do not cook).
In a deep pan or wok, fry tofu in a bit of oil until browned. Set aside.
Heat remaining oil in the pan, and add in garlic, shallot/onion, and peppers, stir-frying for 2 minutes. Add in scallions, baby corn, and broccoli, and cook for another 2-3 minutes.
Add the rice noodles, tofu, and the sauce (you might need to add some water at this point if the pan is too dry). Stir well until everything is incorporated.
Turn off the heat and add in the basil leaves, until they are barely wilted. Garnish with toasted sesame seeds and serve immediately.
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