Here is a favorite Thai street dish that if super easy to make and tastes amazing.
So if you want to bring a little Asian flavor to your menu, here is a great tasting dish for you. This is a very popular street dish you would find anywhere in Thailand. I’ve made this recipe vegetarian but you can substitute the protein for whatever you’d like – the most popular would be chicken. Here is the inspiration recipe for those looking for the original.
Prep time: 20 mins
Cook time: 15 mins
* Thai flat rice noodles (Asian store)
* Chinese broccoli – or regular broccoli
* Firm Tofu – pressed (Vegetarian) – or thinly cut up chicken breast 8oz.
* Soy sauce
* Oyster sauce (not made with oysters)
* White vinegar
* Garlic clove
* Oil for cooking
Wok or large saute pan
Pot of boiling water
1.) Re-hydrate the noodles, either soaking them in cold water for about 40 mins if you got that kinda time or you can boil them for about 5 mins until done. Rinse off in cold water and set aside. Cut up broccoli into long thin stalks and boil in water until bright green and partially cooked – about 3-5 mins. Press the tofu between two plates with paper towels beneath and on top of the tofu. Use a bag of flour, sugar or whatever to apply some pressure to squeeze out the excess liquid. This will help the tofu take on the flavor of the sauce. After about 10 mins, cut half of the tofu into planks and set aside, wrap the remaining tofu up in plastic wrap and use in the next day or so. Tofu omelettes are pretty awesome actually. I’ll put that recipe up soon.
2.) Mix together sauce as follows :
– 2 Tbls of Oyster sauce
– 3 Tbls of soy sauce
– 2 Tsp of white vinegar, sugar, and water
3.) Place wok on high heat, add 2 tablespoons of oil and saute garlic, pressed tofu slices, and broccoli. Keep the ingredients moving so they don’t stick. After about 5 mins, push the everything to the side, add a small amount of oil to bottom of wok and crack the egg into it, QUICKLY stir egg to fry it and mix in the rest of the ingredients. Remove everything from wok and set aside
4.) Add a small amount of oil to wok and coat the cooking surface, add drained noodles to wok and about 3/4 of sauce mix. Move quickly again, coat the noodles and let the liquid cook off – about 5 mins. Return all of the ingredients back and add the remaining sauce mix. Toss a few times to coat everything and pull off heat.
5.) Serve immediately with cooked rice.
Plating / final steps / drink pairings:
This rice holds up well for a few days in the fridge in an air-tight container, if you allow it to fully cool down, you can portion it and freeze it as well for later. Simply pop in microwave for 2-3 minutes and you’ll have fresh rice for whenever.
* Crushed peanuts
* Fresh cut up cilantro
* Squeeze of lime
Sapporo or Kirin Light draft beer but if you really want to mix it up, go for a rum and coke. Trust me.
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