Equipment
Ingredients
Noodles & Protein
- 250 g dried flat rice noodles, dry
- 400 g firm tofu, pressed and cubed
- 15 g cornstarch
- 30 ml neutral oil
Sauce
- 60 ml soy sauce
- 45 g brown sugar
- 30 g chili garlic sauce
- 15 ml rice vinegar
- 10 ml sesame oil
Vegetables & Aromatics
- 1 red bell pepper, thinly sliced
- 2 bok choy, chopped
- 3 garlic cloves, minced
- 10 g fresh ginger, minced
- 15 g thai basil leaves, whole
- 2 scallions, sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 534 kcal
- Protein
- 10 g
- Carbohydrates
- 95 g
- Fat
- 12 g
- Fiber
- 3 g
- Sugar
- 17 g
- Sodium
- 1405 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 0 mg
- Potassium
- 277 mg
- Calcium
- 205 mg
- Iron
- 2.5 mg
- Magnesium
- 62 mg
- Phosphorus
- 180 mg
- Zinc
- 1.2 mg
- Vitamin A
- 69 mcg
- Vitamin C
- 33 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 51 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.08 mg
- Niacin
- 0.7 mg
- Folate
- 24 mcg
- Water
- 124 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Whisk together soy sauce, brown sugar, chili garlic sauce, rice vinegar, and sesame oil in a small bowl until the sugar dissolves. Set aside.
Bring a large pot of water to a boil. Cook rice noodles according to package instructions (usually 3-5 minutes) until tender but firm (al dente). Drain and rinse immediately with cold water to stop cooking.
Toss the cubed tofu with cornstarch until lightly coated. This creates a crispy exterior.
Heat neutral oil in a wok or large skillet over medium-high heat. Add tofu in a single layer and sear until golden brown on all sides.
Push tofu to the side of the wok. Add minced garlic and ginger to the center, sautéing for 30 seconds until fragrant.
Add sliced bell pepper and chopped bok choy stems (save leaves for later). Stir-fry for 2 minutes until peppers are slightly blistered but crisp.
Add the cooked noodles, prepared sauce, and bok choy leaves to the wok. Toss vigorously with tongs for 1-2 minutes until the sauce thickens and coats everything evenly.
Turn off the heat. Immediately fold in the Thai basil and scallions. Serve hot.
Chef's Notes
- Preparation is key for stir-fries; have all vegetables chopped and sauce mixed before you turn on the heat.
- For extra protein, edamame or scrambled eggs (if not vegan) make excellent additions.
- If you cannot find Thai Basil, regular sweet basil works, but add a pinch of star anise or fennel seeds to mimic the licorice flavor.
- Press the tofu for at least 15 minutes before cubing to ensure it crisps up rather than steams.
Storage
Refrigerator: 3 days — Store in airtight container. Noodles may soften over time.
Reheating: Microwave with a splash of water or stir-fry briefly to revive texture.
Troubleshooting
Noodles are clumping together
Cause: Noodles were not rinsed thoroughly after boiling or sat too long
Fix: Add a splash of hot water to the pan while tossing to loosen them
Prevention: Rinse vigorously with cold water immediately after boiling and toss with a teaspoon of oil
Cultural Context
While inspired by the flavor profile of Pad Kee Mao (Drunken Noodles) and Pad Thai, this is a simplified home-style stir-fry. It utilizes the quintessential Southeast Asian balance of salty, sweet, sour, and spicy flavors adapted for quick weeknight cooking.
