Drunken Noodles
Legend has it, these noodles are so spicy, you need a drink just to handle the heat - and we're not going to lie, they definitely lived up to the mark. Loaded with fiery red chillies and crispy tofu, these drunken noodles are a staple of Thai cuisine and pack a serious punch. Check out the recipe below!
Serves
Ingredients
For the Noodles
<item-todo-done>300g dried noodles<item-todo-done><item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>200g firm tofu<item-todo-done><item-todo-done>3 spring onions<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>2 red chillis<item-todo-done><item-todo-done>10g basil - thai<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done> crispy chilli oil<item-todo-done>
For the Sauce
<item-todo-done>4 tbsp oyster sauce - plant-based<item-todo-done><item-todo-done>3 tbsp light soy sauce<item-todo-done><item-todo-done>2 tsp sugar<item-todo-done><item-todo-done>2 tbsp water<item-todo-done>
Before you start
Saucepan | Wok or large frying pan
Cook the noodles
- Cook the noodles according to packet instructions
- Drain reserving 150ml of the cooking water
Prep the veg
- Cut the tofu into 1cm pieces
- Slice the spring onion into 4cm pieces
- Peel and finely slice the garlic
- Finely slice the chillies
- Pick the thai basil leaves
- Slice the lime into wedges
Make the sauce
- Place the sauce ingredients in a small jug and mix together
Cook the base
- Heat a wok with the oil over a high heat
- Add the tofu, turning regularly until golden all over
- Push the tofu to the side of the pan, then add the garlic and chilli and cook for 1 minute
- Add the noodles and pour in the sauce until the sauce reduces and coats the noodles
- Take off the heat and stir through the spring onion and thai basil until just wilted
- Divide between plates and serve with a squeeze of lime and crispy chilli oil