When I first experimented with making kimchi from scratch, I discovered the ingredient gochujang, a fermented chili paste. I had never heard of this before but it was perfectly spicy and delicious. The kimchi recipe doesn't call for much of it, and the tub that it comes in is huge, so I wanted to find another use for it before it went bad in my fridge.
The only other recipe I could think of that I had ever seen gochujang in was Thai Pad Kee Mao, also known as drunken noodles. These noodles don't contain any alcohol, and I have read that they are called drunken noodles because the spice will make you want to drink a cold beer to cool your mouth down. I don't find them to be too spicy with the fresh basil and veggies to balance help balance the heat, but you can add more or less gochujang to adjust the heat to your preference.
When I initially went out and looked for this ingredient, I could not find it anywhere. I even checked local Asian markets to no avail. Less than a year later, I see this in the international section of every mainstream grocery store alongside the sriracha and chili paste.
YIELDS
2-3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 package thick rice noodles
- 1 package extra-firm tofu
- 1 sliced red bell pepper
- 1 can baby corn
- 1 jalapeño, sliced and de-seeded
- 3 minced garlic cloves
- 3/4 cup fresh thai basil
- 2 stems sliced scallions, to top
- 1/2 + 1/4 cup seasame or olive oil
- 4 tablespoons liquid aminos (or soy sauce)
- 2 teaspoons gochujang
- 1 teaspoon lime juice
Directions
1. Add 1/2 cup of the oil to a large wok and heat over medium heat.
2. Drain the tofu, cut it into cubes, and add it to the wok. Cook for about ten minutes, until golden brown.
3. Add the sliced red pepper, baby corn, jalapeño, and garlic to the wok and simmer.
4. While this is simmering, mix together the 1/4 cup oil, liquid aminos, gochujang, and lime juice in a small bowl. Pour over vegetables and tofu in the wok.
5. Rice noodles only take about a minute or two to cook, so you should wait until you're almost done with everything else to drop them into boiling water. Drain and add to the wok.
6. Cook the noodles with the tofu and veggies for about a minute, remove from heat, and stir in the fresh basil.
7. Serve with scallions, salt, and pepper to taste.
2. Drain the tofu, cut it into cubes, and add it to the wok. Cook for about ten minutes, until golden brown.
3. Add the sliced red pepper, baby corn, jalapeño, and garlic to the wok and simmer.
4. While this is simmering, mix together the 1/4 cup oil, liquid aminos, gochujang, and lime juice in a small bowl. Pour over vegetables and tofu in the wok.
5. Rice noodles only take about a minute or two to cook, so you should wait until you're almost done with everything else to drop them into boiling water. Drain and add to the wok.
6. Cook the noodles with the tofu and veggies for about a minute, remove from heat, and stir in the fresh basil.
7. Serve with scallions, salt, and pepper to taste.
Also by Lauren: Eggplant Banh Mi
Related: Green Curry Noodle Bowl
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Photos: Lauren Sacerdote
