Drunken Noodles

Super simple
Super simple
Super simple
Super simple
0:15 m

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!

Start cooking ➞




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
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