Thai Drunken Noodles

8 ozs. dried flat rice-stick noodles
2 tablespoons soy sauce
1 tablespoon vegetarian oyster sauce, optional
1 teaspoon brown sugar
1 tablespoon canola oil
1 cup diced extra firm tofu
2 teaspoons minced garlic
Sliced Thai chili, to taste
1 1/2 cups sliced broccoli
1/2 cup thinly sliced red onion
1 cup bean sprouts
1 cup Thai basil leaves

Soak noodles for 15 minutes in water. In a large pot of boiling water,
cook rice noodles until just tender, about 1 minute; drain and set aside.
In a small bowl, combine soy sauce, oyster sauce and sugar, and set aside.
Heat oil in a large skillet or wok over medium-high heat. Add tofu and
cook until golden, about 30 seconds. Remove and set aside. Add garlic
and cook 10 seconds. Add chile, broccoli and onion and stir-fry 30
seconds. Add sauce mixture, noodles, half of sprouts, basil and reserved
tofu and stir-fry for 1 minute, or until hot. Transfer to serving
platter and sprinkle with remaining sprouts.


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