Spicy Thai drunken noodles are a popular street food dish known for their bold flavors and satisfying texture.
This tofu version keeps the dish vegetarian while maintaining the authentic spicy, savory taste.
Using fresh Thai basil and a quick pan-fry method, you can easily recreate this classic Thai stir-fry at home.
Why You’ll Love This Recipe
- Firm tofu adds protein and soaks up the sauce flavors while keeping the dish vegetarian.
- Fresh Thai basil and holy basil bring distinctive aromatic herbal notes that balance the heat.
- Wide rice noodles hold the stir-fry sauce well, delivering great texture with every bite.
Spicy Thai Drunken Noodles with Tofu
This vibrant Thai drunken noodles recipe features stir-fried rice noodles with tofu, fresh Thai herbs, and a spicy sauce, delivering bold, authentic flavors.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 8 oz (225 g) wide rice noodles
- 14 oz (400 g) firm tofu, pressed and cubed
- 2 tablespoons vegetable oil
- 4 garlic cloves, minced
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup Thai basil leaves, roughly chopped
- 1/2 cup holy basil leaves (optional)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce (vegetarian if preferred)
- 1 tablespoon fish sauce (omit for vegetarian)
- 2 teaspoons sugar
- 1-2 Thai bird’s eye chilies, finely chopped (adjust to taste)
- Juice of 1 lime
Instructions
- Prepare the noodles Soak the wide rice noodles in warm water for about 10 minutes or until pliable. Drain and set aside.
- Cook the tofu Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and stir-fry until golden brown on all sides, about 5-7 minutes. Remove tofu and set aside.
- Make the stir-fry sauce In a small bowl, whisk together soy sauce, oyster sauce, fish sauce (if using), sugar, and lime juice. Set aside.
- Stir-fry vegetables and noodles Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add minced garlic, sliced onion, and chilies; stir-fry for 1-2 minutes until fragrant. Add the red bell pepper and cook for another 2 minutes.
- Combine noodles and tofu Add the drained noodles and tofu back into the skillet. Pour the sauce over and toss everything together thoroughly to coat. Cook for another 2-3 minutes until noodles are soft and heated through, stirring frequently.
- Add fresh basil Turn off the heat and gently fold in Thai basil and holy basil leaves. Serve immediately.
Helpful Tips
- Press tofu well to remove excess moisture for better frying results.
- Adjust chili quantity to your preferred spice level; bird’s eye chilies are very hot.
- Use vegetarian oyster sauce and omit fish sauce to make the dish fully vegetarian and vegan friendly.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over medium heat until warmed through; avoid overheating to keep noodles from becoming mushy.
Frequently Asked Questions
Can I use a different protein instead of tofu?
Yes, you can substitute tofu with chicken, shrimp, or beef according to your preference. Cook the protein fully before adding the noodles.
How do I make this dish vegan?
Use a vegetarian oyster sauce and omit the fish sauce to keep the dish fully vegan.
What type of noodles are best for drunken noodles?
Wide rice noodles are traditional and work best for this recipe, but fresh or dried wide rice noodles both work fine.
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