Food & Wine

What's This?
Serving size 4
Total Time


vegetable oil7 oz firm tofu, cubed and dried½ cup chicken stock1 Tbsp oyster sauce1 Tbsp Asian fish sauce1 ½ tsp roasted red chile paste1 tsp black soy sauce or 3/4 teaspoon soy sauce sweetened with 1/4 teaspoon molasses ½ tsp sugar½ bell pepper, seeded and sliced½ large jalapeño, seeded and sliced2 garlic cloves, minced1 red Thai bird chile, minced½ lb pad thai rice noodles, cooked and cut in half crosswise Thai basil leaves lime wedges, for serving


  1. 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.
  2. In a bowl, whisk the stock, oyster sauce, fish sauce, chile paste, soy sauce and sugar.
  3. 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.

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Recipe Credit: Bank Atcharawan
Image Credit: Con Poulos

Tags: Main Dish, Dinner, Noodles, Thai, Quick

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