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