Here's how I've been making some Thai spicy noodles at home.
Inspired by this recipe HERE.
1/2 Tbsp red pepper flakes
1/3 cup canola oil
2 Tbsp sesame oil
1 1/2 tsp chili paste
6 Tbsp soy sauce
6 Tbsp agave syrup
*My sauce is slightly different from the linked recipe. I switch the two oils because I'm not a super fan of sesame oil. And I use agave syrup instead of honey because I'm vegan.
Heat canola and sesame oil with the red pepper flakes on the stove for a minute or two. Then strain out the red pepper flakes so you have like a pepper infused oil leftover. Once strained, add the oil back to the pan and add the remaining ingredients. I turn off the burner after I add the oil back in. Set the sauce aside in a bowl or something so you can use the pan for the rest of the recipe.
Thai Kitchen rice noodles (14 oz box, I use about half)
2/3 of a green bell pepper sliced
1/2 of a red onion sliced
1 block super firm tofu,cubed + coated in 1-2 Tbsp corn starch
+ sauce (above)
Start your noodles. I use about half the box. I just use Thai Kitchen brand because that's what is available to me, but if you can find fresh wide, rice noodles, that would be awesome!
Fry up some bell pepper and onions for a couple minutes. I like mine to still have some crunch.
Add cubed tofu once the peppers and onions are starting to char a little bit. I use super firm tofu and coat it in a couple Tbsp of corn starch before to help it fry up a little crispier.
Add noodles once cooked and drained.
Add sauce. Make sure you stir it up right before pouring because it does separate. You might not use it all. I use about 2/3 of it. Then I put the remainder in the fridge for a day I just want to make a single serving or two lighter servings.
This makes 3 servings for me. When I'm ready to eat the leftovers, I put it in a pan on the stove with a splash of water and cover it for maybe 3 min, stirring occasionally because the noodles can stick to the pan when you're re-heating it.
Thanks for reading.