Ingredients
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Vegetable oil
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7 ounces firm tofu (cubed and dried)
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½ cup chicken stock
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1 tablespoon oyster sauce
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1 tablespoon Asian fish sauce
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1 ½ teaspoons roasted red chile paste
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1 teaspoon black soy sauce (or 3/4 soy sauce sweetened with /4 molasses)
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½ teaspoon sugar
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½ red bell pepper (seeded and sliced)
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½ jalapeño (large seeded and sliced)
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2 cloves garlic (minced)
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1 red Thai bird chile (minced)
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½ pound pad thai rice noodles (cooked and cut in half crosswise)
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Thai basil leaves
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Lime wedges (for serving)
Directions
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In a nonstick skillet, heat 1/4 inch of oil. Add the tofu and cook over moderately high heat, turning, until crisp, 5 minutes. Drain.
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In a bowl, whisk the stock, oyster sauce, fish sauce, chile paste, soy sauce and sugar.
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In a large skillet, heat 2 tablespoons of oil. Add the bell pepper, jalapeño, garlic and Thai chile and stir-fry over high heat until fragrant, 2 minutes. Add the noodles and stir-fry until browned, 4 minutes. Add the sauce and toss over moderately high heat, until absorbed. Fold in 1 cup of basil and the tofu. Garnish with more basil and serve with lime wedges.
![Drunken Noodles](https://www.foodandwine.com/thmb/up4aKGXtpWnXwAw1hj-qOciTZWo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201310-xl-drunken-noodles-4d99f9257e0646698268c87b61cad70a.jpg)
Suggested Pairing
For super-fiery dishes like these noodles, try a moderately sweet German Riesling to help mitigate the heat.