I have no idea where the name "drunken noodles" originated from, but I do know they are both spicy and simple to make. Dinner is served. Yum.
14 oz extra firm tofu, drained, pressed & cubed
7 oz wide rice Noodles
1/4 cup sweet & sour sauce
2 Tbsp dark soy sauce
2 Tbsp soy sauce
1 Tbsp chili sauce (sambal oelek)
3 cloves garlic, minced
1 large shallot, sliced
Juice from 1/2 lime
1 bunch Thai basil leaves, chopped
3 scallions, cut in 1" pieces
1. In a medium bowl wisk together sweet & sour sauce, dark soy sauce, regular soy sauce, chili sauce and 2 Tbsp water.
2. Prepare noodles according to package directions, drain and rinse in cold water. Set aside.
3. In a large skillet/wok over medium high heat with 1 Tbsp oil, cook tofu cubes until browned, approximately 8 minutes. Remove from skillet and add to bowl of sauce.
4. Return skillet/wok to medium high heat with another 1 Tbsp oil, saute shallots for 1 minute then add garlic and continue to cook another minute. Add noodles, tofu and sauce then cook until noodles saturated and begins to caramelized, approximately 3 minutes. Toss in scallions, Thai basil, lime juice and 2 Tbsp water and cook until heated through, approximately 2 to 3 minutes.
Recipe adapted from Woon Heng