December 19, 2012

Tuesday evening, um, recipe!

So I learned something interesting recently: you can buy Thai basil at Asian markets for, like, almost nothing. A big bag is $1.50 at the one maybe 1.5 miles down the road from us.

Rad. I’ve been trying to make decent Drunken Noodles for years, so I spent some more time experimenting – and using WAY more basil. Results? Awesome.

Here’s what you need:
-1 c chopped Thai Basil. Yes, that’s a lot.
-4 or 5 bunches of Bean Thread vermicelli. Or whatever noodles you want.
-2 tbsp oyster sauce
-4 tbsp soy sauce
-1/2c H20
-2 tsp brown sugar
-Tofu/meat of choice
-8 cloves of garlic, minced
-1 tbsp thai chili paste (the red stuff with the seeds in it)
-Broccoli or veggies of choice
-1/2 c thinly sliced red onion

So:
1: Cook noodles and tofu (separately!) to desired cooked-ness.
2: Cook onions, garlic, and chili paste in some oil in a big pan.
3: Mix up the soy sauce, oyster sauce, sugar, water.
4: Dump sauce and basil/tofu/veggies in aforementioned big pan, cover, and let simmer away for a while.
5: Dump in noodles and cook a bit longer uncovered until things aren’t too watery.
6: Consume.

Yum.