Drunken Noodles (Pad Kee Mao)

Ingredients:

• 6 ounces of noodles
• 1/4 cup of firm tofu, cut into small cubes (use 1/2 cup cooked chicken if you don't like vegetarian)
• 2 cloves chopped garlic
• 1 clove sliced (as topping)
• 1 tbspn. chopped shallots or onions
• 2 tbspn. cider vinegar
• 3 tbspn. fish sauce
• 4 tbspn. of sugar
• 3 tbspn. lime juice
• 2 tbspn. ground, dried red chili
• 2 green jalapeno peppers, 1 red (chopped/sliced finely)
• 1 red jalapeno (sliced thickly as topping)
• 2 tbspn coriander
• 1 cup fresh basil leaves
• Dash white pepper, ground
• 4 tbspn. oyster sauce
• 1 tbspn. soy sauce

Method:

1. Combine ground pepper, vinegar, dried chili, lime juice, sugar, fish sauce, and tofu in a bow; marinade tofu in mixture for 1 hour.
2. Begin cooking noodles on stove and bring to very slow boil, remove noodles while they are still firm and haven't softened too much; drain with cold water and set aside.
3. Add the shallots, japapenos, garlic, and coriander to oil, frying briefly to make the oil aromatic.
4. Add noodles, tofu, and marinade.
5. Turn pan to high to reduce the noodle marinade, add the basil leaves, oyster sauce, soy sauce, and green onions; make sure not to overcook noodles as they need to be al'dente (firm to the tooth)
6. Turn off heat.
7. Top noodles with freshly sliced garlic clove, red jalapeno, and coriander.