Drunken Noodles

Drunken Noodles

Drunken Noodles is one of those dishes we genuinely can't stop making. It's got everything: silky noodles, crispy tofu, punchy chilli heat, fragrant Thai basil and a sauce that's salty, sweet and just a little bit addictive. The name alone is a vibe, and honestly, the flavours live up to it. We love this one on a weeknight when we want something that feels special but comes together in about 15 minutes flat. Make it tonight and thank yourself later.

Cook: 15 min
Serves 4

Before You Start

  • Wok
  • Small jug
  • Colander

Ingredients

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

Method

1

Cook the noodles

  • Cook the noodles according to packet instructions
  • Drain reserving 150ml of the cooking water
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
3

Make the sauce

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

Tips & Variations

  • Press your tofu first: We find this works really well if you press the tofu for even 10 minutes before cooking. It gets the excess moisture out so it crisps up properly in the pan rather than steaming. Makes a big difference.
  • Turn up the heat: Henry always adds an extra chilli because we like it properly spicy. Start with what the recipe says and taste as you go. You can always add more, you can't take it away.
  • Can't find Thai basil? Regular basil works in a pinch but Thai basil really is worth hunting out. Most big supermarkets stock it and Asian grocery shops almost always have it. The flavour is genuinely different and it's what makes this taste properly Thai.

Why This Works

The trick here is saving that pasta water from the noodles and adding it to the sauce. It helps everything cling together beautifully and stops the dish from drying out. What really makes this sing is the Thai basil stirred in right at the end, it's fragrant and a little aniseedy and it lifts the whole thing in a way that dried herbs just can't touch. Trust us on this one.