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Drunken Noodles

  • Super simple
  • 0:15 m
  • 12 ingredients

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: 4

Ingredients

For the Noodles

  • 300g dried noodles
  • 2 tbsp vegetable oil
  • 200g firm tofu
  • 3 spring onions
  • 3 cloves of garlic
  • 2 red chillis
  • 10g basil - thai
  • 1 lime
  • crispy chilli oil

For the Sauce

  • 4 tbsp oyster sauce - plant-based
  • 3 tbsp light soy sauce
  • 2 tsp sugar
  • 2 tbsp water

Before you start

Saucepan | Wok or large frying pan

Step 1

Cook the noodles

  • Cook the noodles according to packet instructions
  • Drain reserving 150ml of the cooking water

Ingredients

  • 300g dried noodles

Step 2

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

Ingredients

  • 200g firm tofu
  • 3 spring onions
  • 3 cloves of garlic
  • 2 red chillis
  • 10g basil - thai
  • 1 lime

Step 3

Make the sauce

  • Place the sauce ingredients in a small jug and mix together

Ingredients

  • 4 tbsp oyster sauce - plant-based
  • 3 tbsp light soy sauce
  • 2 tsp sugar
  • 2 tbsp water

Step 4

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

Ingredients

  • 2 tbsp vegetable oil
  • crispy chilli oil