Ingredients

The following ingredients have 4 Servings
  • 2 1/2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 3 tablespoons sweet soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 2 teaspoons fish sauce
  • 5 ounces flat, wide, rice noodles (cooked)
  • 1/2 medium onion (sliced)
  • 1 medium red bell pepper (sliced)
  • 2 cloves garlic (minced)
  • 1 or 2 birds eye chili
  • Handful of fresh Thai basil leaves
  • 7 ounces extra firm tofu (cubed, pressed and drained)

Instruction

  • In a small bowl, combine ingredients for the sauce. Set aside.
  • In a small pot, bring a pot of water to boil and cook rice noodles according to directions on the package.
  • Put a wok over high heat and add 2 tablespoons of vegetable oil to the wok. Once hot, add onion and bell pepper to the wok. Cook until soft and tender, about 4-5 minutes. Add in the garlic, birds eye chili, and basil.
  • Reduce heat to medium then add in the sauce. Stir to combine then add in the drained noodles. Toss to incorporate then add in the tofu and gently toss to incorporate everything evenly.
  • Serve warm and enjoy!