Spicy Basil Noodles with Crispy Tofu, Snap Peas, and Bell Peppers

This vibrant and aromatic Thai dish, Spicy Basil Noodles with Crispy Tofu, Snap Peas, and Bell Peppers, is a delightful medley of tender rice noodles, fragrant fresh basil, and a spicy, flavorful sauce. The heat in this recipe is infused through a paste of hot chiles, garlic, and shallots, which is cooked briefly to enhance its taste and mellow out the raw aromatics. Sweet and savory flavors are achieved with a combination of fish sauce substitute, brown sugar, lime juice, and vegetable broth. Generous amounts of Thai basil or sweet basil add a burst of freshness and color to this mouthwatering dish, while pan-fried tofu coated with cornstarch provides a delightful contrast of creamy and crispy textures. Stir-fried snap peas and red bell pepper strips complete the dish with a satisfying crunch.

This recipe is perfect for those who enjoy bold and spicy flavors, and it offers a harmonious balance of tastes and textures that will leave you wanting more. Now, let’s explore the steps to create this flavorful Thai masterpiece along with some helpful tips.

SERVES 4

INGREDIENTS:

• 12 ounces (⅜-inch-wide) rice noodles
• 14 ounces extra-firm tofu, cut into 1-inch cubes
• 8 Thai, serrano, or jalapeño chiles, stemmed and seeded
• 6 garlic cloves, peeled
• 4 shallots, peeled
• 2 cups vegetable broth
• ¼ cup fish sauce substitute
• ¼ cup packed brown sugar
• 3 tablespoons lime juice (2 limes)
• Salt and pepper
• ½ cup cornstarch
• 7 tablespoons vegetable oil
• 6 ounces sugar snap peas, strings removed
• 1 red bell pepper, stemmed, seeded, sliced into ¼-inch-wide strips, and halved crosswise
• 2 cups fresh Thai basil or sweet basil leaves

INSTRUCTIONS:

1. Cover rice noodles with very hot tap water in a large bowl and stir to separate. Let the noodles soak until softened, pliable, and limp but not fully tender (about 35 to 40 minutes), then drain.
2. Spread tofu over a paper towel-lined baking sheet and let drain for 20 minutes.
3. Gently pat the tofu dry with paper towels, season with salt and pepper, then toss with cornstarch in a bowl. Transfer the coated tofu to a strainer and shake gently over a bowl to remove excess cornstarch.
4. In a food processor, pulse the chiles, garlic, and shallots into a smooth paste, about 20 pulses, scraping down the bowl as needed.
5. In a bowl, whisk together the vegetable broth, fish sauce substitute, brown sugar, and lime juice.
6. Heat 3 tablespoons of oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the tofu and cook, turning as needed, until crisp and browned on all sides (about 8 to 10 minutes). Transfer the tofu to a paper towel-lined plate and keep warm in the oven.
7. Wipe out the now-empty skillet with paper towels, add 1 tablespoon of oil, and heat over high heat until just smoking. Add the snap peas and bell pepper and cook, stirring often, until the vegetables are crisp-tender and beginning to brown (about 3 to 5 minutes). Transfer the vegetables to a bowl.
8. Add the remaining 3 tablespoons of oil to the now-empty skillet and heat over medium-high heat until shimmering. Add the processed chile mixture and cook until the moisture evaporates and the color deepens (about 3 to 5 minutes).
9. Add the drained noodles and the sauce mixture to the skillet and cook, tossing gently, until the sauce thickens, and the noodles are well coated and tender (about 5 to 10 minutes).
10. Stir in the cooked vegetables and basil, and cook until the basil wilts slightly (about 1 minute).
11. Top individual portions with the crispy tofu and serve.

Enjoy the captivating flavors of Spicy Basil Noodles with Crispy Tofu, Snap Peas, and Bell Peppers! This aromatic Thai dish will impress your taste buds with its bold and vibrant profile, making it a favorite among fans of spicy cuisine and Thai flavors.