Drunken Noodle Lasagna

At the Asian market I noticed that they had square rice paper. I have only seen the round kind in the past. Right when I saw it, I thought of making some sort of Thai or Vietnamese lasagna.  The first thing I did was buy a pan the same size as the rice paper.  Then I went back and forth on some different ideas and flavors to use in this lasagna, and finally went with drunken noodles. The sauce can really stand up to the prolonged cooking time, and it's pretty much my go-to Thai dish anyways. I used ground chicken and diced up the veggies extra small to give it that lasagna feel, and swapped out the ricotta cheese for some tasty tofu.
First brown up the chicken. Onion and broccoli next. Then the drunken sauce. Build up your lasagna with rice paper, the chicken filling, basil, and tofu. You don't want to soften the rice paper beforehand or it will basically disintegrate in the lasagna. Top with the remaining tofu cubes. Brush the tofu with veg oil to help with the browning. Sooooo tasty! It tastes just like takeout noodles, but also feels like a lasagna. The tofu and ground chicken really help with the lasagna aspect. Try this dish next time you are craving a twist on Thai takeout!
 

Drunken Noodle Lasagna

For:  5 People
  • 1/3 Cup Fish Sauce
  • 1/3 Cup Rice Vinegar
  • 1/3 Cup Sriracha
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Thai Chile Paste
  • 1 Teaspoon Cumin
  • 1 Teaspoon Coriander
  • 1 Small Head Broccoli
  • 1 Can Baby Corn
  • 1 Pound Ground Chicken
  • 1 Onion
  • 15 Basil Leaves
  • 14 Ounces Extra Firm Tofu
  • 5 Sheets Rice Paper

Instructions

  1. Mix the fish sauce, soy sauce, vinegar, sriracha, chile paste, cumin, and coriander. Dice up the broccoli and slice the onions. Strain and rinse the corn and dice it small. Brown the chicken in some oil. Remove from the pan with a slotted spoon. Add the onion and lightly brown, about 10 minutes. Add the broccoli and corn and return the chicken to the pan. Add the sauce you made earlier and cook about 2 minutes. Remove from heat. Meanwhile, dice 3/4 of the tofu into small cubes and dry on paper towels. Thinly slice the rest of the tofu. Preheat the oven to 450. Build the lasagna by first brushing some oil on the bottom of the pan. Then add a sheet of rice paper. Add 1/4 of your chicken filling. Top with basil leaves and the thin sliced tofu. Repeat 4 times. Top with the cubed tofu. Place the casserole into the oven and immediately turn it to broil. Broil for 5 minutes before checking for brownness. Watch the lasagna after that to make sure not to burn it, but cook it until it is very nicely browned. Allow to cool for 5 minutes before serving.