.: evil jungle prince :.

This dish falls under "didn't use a recipe -- just made it according to the parameters of my craving." I would describe it as a mix between pad thai and pad khe mao, with a Korean kick in the pants.

To make it, here's what I did:

1. First I marinated cubes of firm tofu in a spicy marinade, consisting of: a few dashes of white pepper, 2-3 tsp rice vinegar, 1 tsp dried red chili pepper flakes, 1 tsp lime juice, 1 tsp sugar, 1 tsp fish sauce. Allow to sit for a few minutes so the tofu can absorb the seasoning.

2. Next I prepard my fresh ingredients: 1 sliced shallot, 2-3 green peppers, 2-3 cloves sliced garlic, chopped green onions, and 1-2 tsp chopped coriander stems (optional), one bunch of Thai basil leaves. Place to the side.

3. Next I began preparing my noodles by placing 1/3 package of sen-yai rice noodles into boiling water, stirring and tasting until they were al dente (soft but still rather chewy). These are then drained and immediately placed under cold water to stop cooking. Set aside.

4. Finally I sauteed the following in a wok with a little peanut oil: shallots, peppers, garlic, and coriander stems. (Leave just a few of the fresh ingredients to the side for a topping.) When aromatic, I then added my marinated tofu, basil. Be sure to include all the marinade sauce. Stir fry briefly on high heat.

5. Next I added 2-3 tsp oyster sauce, dash or two of soy sauce, and Thai basil leaves. Stir fry on high heat until the noodles have uniformly absorbed the liquids. Ideally your wok heat will be high enough to slightly char the noodles. Just before removing from wok, add green onions and then remove.

6. The noodles can then be topped with the remaining fresh ingredients together with some chopped peanuts for crunch. Serve with a cool vegetable like cucumber -- enjoy!