1 Head of Garlic
6-10 Thai Chillies
2 lb Fresh Wide noodles 3/4 inch…or what ever
1lb tofu cubed
6 green onions (chopped with white part separated from green)
2 bell peppers
Other veggie of Choice (we often use bamboo shoots, bean sprouts, green beans, danielle like broccoli but I don’t think it works that well (and she has a hard on for broccoli))
1.5-2 cups of sauce
1-2 cups Thai basil leafs (two cups if you just throw it in the cup)s
Sauce: we use 1/2 cup soy sauce, 1/2 cup veggie str fry sauce, 1/2 cup Vegetarian Mushroom oyster sauce, 1/4 cup Mae Ploy Sweet Chili sauce. Exactly what you use doesn’t matter that much, but some things to keep in mind. The veggie str fry sauce is very thick because of starch and if you don’t use something like it I would add some starch, the Chili sauce has a lot of sugar and if I don’t use it I add some sugar, because that is just part of what makes them good.
So cut everything up str fry style.
Brown Tofu
Add garlic and chilies for a minute or so
Add noodles, white part of onion, and half of the sauce. If the noodles are not very fresh I add about 1/4 cup of water at this point, the steam makes them come apart.
Once everything comes up to temp leave it site for a couple of minutes so that one side of the noodles can brown. I let this go on for like 5 minutes stirring occasionally.
Add bell peppers, green part of the onions, other veggie, and rest of sauce.
Bring everything up to heat, and then add Basil, and cook until the Bell peppers are where you like them, I like mine fairly Crunchy.
EAT, enjoy.
