Cozy Thai Noodles?

When I was purchasing the basil and rice noodles for this recipe, the merchant at our local Asian market noted his approval “You’re making noodle dish, cozy for cold weather.” Although I’ve never categorized Thai food or noodles (unless they are in the form of dumplings, drenched in broth, or accompanied by “meatballs” or copious amounts of cheese) as comfort food per se, I realized he’s right. Asian noodle dishes are cozy, especially this one. The noodles are warm, slippery, and salty. Their bulk is fortifying, the veggies restorative, the heat from the peppers warming, and the aroma of the basil is as calming as it is delicious. It’s fortunate that our CSA basket was loaded with Asian greens this weeks, which inspired me to make this recipe, just as the weather turned rainy and cold.I originally found this recipe on a website I can no longer find/remember. I modified it to be nearly vegetarian (the stir fry sauce contains fish sauce). It’s pretty spicy, but not overwhelming so.

Pad Kee Mao (A.k.a. Drunken noodles)

½ package dried rice noodles

2 Tbsp canola oil

1 package firm tofu, pressed (place it between two plates and put something heavy on top until the water is drained from it)

1 sliced orange Thai chili (or other hot chili)

2 Tbsp pressed garli

1 Tbsp smashed green Thai chilies (use a mortar and pestel)

2 Tbsp Stir Fry Sauce

1 Tbsp regular soy sauce

1 ½ Tbsp Gold Mountain soy sauce (lighter in color and flavor than above)

4 Tbsp water

2 Tsp sugar

¼ Tsp rice vinegar

veggies–whatever you have on hand

1 (about ..25 lbs) bunch Thai Basil leaves (small green leaves with purple veins), stems discarded

1. Cook according to the instructions on the package. Set aside (in water so they do not stick together).

2. Fry tofu in small amount of oil (not the oil listed above) until it is golden. Set aside on paper-towel covered plate to drain.

3. Mix the sauces, water, sugar, and vinegar in a bowl.

4. In a wok or large frying pan, heat oil over medium-high heat. Add the green chilies and garlic, stirring constantly so they do not burn, for about 1 minute. Add tofu and vegetables. Cook until veggies are desired tenderness. Add the noodles. Cook until noodles are browned—about 2 minutes. Add sauce mixture and stir until noodles are covered with it. Finally, add basil and stir, remove from heat and serve immediately.