INGREDIENTS:

• 8 oz. wide rice noodles

For the Sauce:

• ¼ cup vegetable broth
• 3 tbsp. soy sauce
• 2 tbsp. brown sugar
• Asian chili paste to taste (optional)
• 1 tsp. cornstarch
• ¼ tsp. Chinese five spice powder

For the Tofu:

• 1 tbsp. vegetable oil
• 1 lb. extra firm tofu, drained, pressed at least 20 minutes, and cut into ½ inch cubes

For the Drunken Noodles:

• 2 tbsp. vegetable oil
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 1-2 jalapeño peppers (or other hot pepper of choice), sliced
• 1 red bell pepper, cut into strips
• 2 scallions, chopped
• ½ cup fresh basil leaves, packed

INSTRUCTIONS:

Prepare the Noodles:

1. Bring a large pot of water to a boil. Remove from heat. Add noodles and submerge. Allow to soak until al dente. This normally takes about 5-7 minutes, but refer to package directions. Transfer to colander and rinse well with cold water. Set aside.

Prepare the Sauce:

1. Stir all sauce ingredients together in a small bowl. Set aside.

Prepare the Tofu:

1. Coat a large skillet with oil and place over medium-high heat. Add tofu and allow to cook until browned on bottoms, about 5 minutes. Flip and cook until browned on opposite sides, about 5 minutes more. Remove from heat and transfer to a plate.

Make the Drunken Noodles:

1. Place oil in a large skillet and place over high heat. Add shallots, garlic and hot peppers. Stir fry 2 minutes. Add bell pepper strips and stir fry 1 minute more. Add noodles and sauce. Stir fry just until sauce thickens and coats noodles, 1-2 minutes. Mix in scallions, basil and tofu. Remove from heat.
2. Divide onto plates and serve.

Notes:

• Wide rice noodles are available at some supermarkets and most Asian markets. If you can't find them, feel free to sub pad Thai noodles or rice vermicelli.
• Feel free to season with additional five-spice powder if you like the effect.