Crispy Tofu Drunken Noodles with Bell Pepper & Thai Basil

This spicy noodle dish is a favorite in Thailand, where it is often served with rice wine in local restaurants. For an authentic touch, we’re making our version with rice flake noodles, made from rice flour that has been parboiled, flattened into sheets and then cut into triangles or squares. Stir-fried with crispy tofu, the soft, ribbon-like rice flake noodles create delicious textural contrast. Bell pepper, onion and ginger provide a complex aromatic base, while fragrant, anise-flavored Thai basil adds a vivid, herbaceous finish.

Good

% Daily Values based on a 2,000 calorie diet