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