Stir fried basil & chilli tofu with rice noodles & bok choy



Serving amount:
  • 1 rice noodles packet
  • 1 firm tofu block
  • 1 light soy sachet
  • 1 vegetarian fish sauce sachet
  • 1 peanut & shallot mix sachet
  • 1 bok choy bunch
  • 1 cucumber
  • 1 long red chilli
  • 1 garlic clove
  • 1 thai basil bunch

Pantry staples: Cooking oil, white or brown sugar

Allergens: Wheat, soy, garlic, onion, nuts (peanut)

Specialised equipment: Absorbent paper

Chef's note: This traditional spicy dish is called ‘pad see mao’, or drunken noodles as they are often eaten with a beer.

 * Use half the vegetarian stir fry sauce and soy


1. Prepare the ingredients

Wash the vegetables. Press the tofu by wrapping the tofu in absorbent paper then placing something heavy over the top and leave sit for 5 minutes. Remove the base from the bok choy and separate the leaves. Slice the cucumber on the diagonal. Finely chop the chilli and garlic. Pick the leaves from the basil.

2. Cut the tofu

Once the tofu is pressed, cut the tofu in half horizontally then into 1.5cm cubes. 

3. Make the sauce

Mix the vegetarian stir fry sauce*, soy* and 2 tablespoons of sugar in a bowl; mix well to dissolve the sugar.

4. Cook the noodles

Bring a saucepan of water to the boil. Add the noodles and cook for 6 minutes or until almost tender.

5. Cook the garlic, tofu and chilli

Meanwhile, heat a splash of oil in a frying pan over medium-high heat. Add the tofu and cook for 2 minutes or until browned and crisp on all sides. Add the garlic and chilli to taste and cook, stirring, for 3 minutes.

6. Add the sauce, bok choy and basil

Add the sauce, bok choy leaves and half of the basil leaves. Cook, stirring gently, for 2 minutes or until the bok choy is tender.

7. Combine the stir fry and noodles

Stir through the cooked noodles before serving.

8. To serve

Divide the noodles between serving plates. Top with remaining basil, the peanut and shallot mix and the cucumber slices.