This is a try fusion dish a Thai-Chinese noodle dish made with pasta instead of rice noodles. The noodle version is similar to Pad See Ew but with spices. The Thai name translates as drunken noodles perhaps because the spicy version is good after a few drinks. It works well with pasta but if you prefer make it withy thick rice noodles. The quantities and ingredients below are just a guideline as you can mix and match the veggies you prefer and adapt the level of spice to suit your taste. This will make 3 – 4 servings.
So what do you need?
- vegetable oil
- 3 or 4 coves of garlic
- 4-6 small birds eye chillies (prik kee noo)
- 3-4 large red chillies
- 1 bell pepper
- 1 onion
- 200g firm tofu
- 200g mushrooms
- 150g green beans
- 2-3 tomatoes
- a handful of fresh green peppercorns
- 1 tbsp. light soy sauce
- 2 tbsp. veggie ‘oyster’ sauce
- a bunch of holy basil
- 300g pasta spaghetti / linguine
So what do you do?
Start by heating a pan of salted water to cook your pasta in and prepare your vegetables. Chop the tofu into small cubes, deseed and chop your large chillies and bell pepper, slice your mushrooms, tomatoes and onion. Take any stringy bits off the beans and take the basil of its stems, you’ll need about a cupful of leaves. In a mortar crush the garlic and small chillies together and lightly crush about a third of your peppercorns too.
Then heat about 4 tablespoons of oil in a wok and fry your tofu until it’s golden then drain it and put it to one side. Then fry your garlic and chilli mix and onion in the remaining oil. While this is cooking put your pasta on. After a minute or so add the pepper and large chillies, and then add the mushrooms. Fry for a couple of minutes then add the tomatoes and pre-cooked tofu. I lightly steam my beans over the pasta for a minute or too as this brings out the green colour in them. Add the beans to the wok along with the remaining peppercorns and the soy and veggie ‘oyster’ sauce also. You can add a little of the pasta water if it seems dry, make sure the sauce coats everything. Then add the holy basil leaves and stir them in. Finally drain the pasta and add this to the wok and cook for a mintue longer so that the pasta absorbs the flavours of the sauce.