Thai Drunken Noodles
2 tablespoons Organic Canola oil
1 ¼ cup (½ lb) fresh wide rice noodles [or, ¼ lb. + ¼ lb. Yam-cake, or Shirataki noodles]
½ cup zucchini (1 medium), sliced
½ cup Japanese eggplant, sliced
½ cup broccoli florets
1 carrot, sliced
½ cup firm tofu, patted dry and cut into bit-sized pieces (or ½ cup seafood such as squid & shrimp, or chicken)
2 tablespoons fresh peppercorns
2 tablespoons chopped garlic (2 cloves)
1 tablespoon smashed small Thai chilies
1 sliced orange chili (about 1 tablespoon)
1 ½ tablespoons 0yster sauce
1 teaspoon Braggs Amino Acids
1 ½ teaspoon Tamari
1 tablespoon fish sauce or white soy sauce (or more to taste)
¼ teaspoon Stevia
about 4 tablespoons water
½ cup packed holy basil leaves & flowers
¼ teaspoon vinegar
Separate the noodles by peeling them apart one at a time. If also using Yam-cake noodles, rinse well. Set aside.
Prepare your ingredients: Slice the vegetables. Crush the garlic and chilies, and set aside. Pick off the leaves & flowers of the basil, and set aside. Chop the large chili into rings.
Combine the oyster sauce, Braggs, fish sauce, and Stevia in a small bowl and set aside.
If using tofu, pre-“fry” in a dry, non-stick skillet until browned. Set aside.
Add the oil to a Wok (this pan is preferred but not a necessity), and heat on medium until it’s dancing around. (Heating oil on too high of heat will cause it to turn into Trans-fat which is not a good thing.) Then add the garlic, chilies and green peppercorns. Keep stirring so it doesn’t burn.
When the garlic turns light brown, add the veggies & meat/seafood if adding. Keep stirring and cook until finished, about 3-5 minutes depending on the ingredients used.
Add the tofu (if adding), then the noodles. You may need to add a bit more water if the pan gets too dry. Don’t add a lot, or the noodles will get mushy.
After frying for a minute or two, add the sauce mixture. Stir well to combine.
Add the basil & vinegar. Stir to mix. When the basil is wilted it’s done.