Drunken Noodles with Tofu
It’s funny that I’m sitting here at my kitchen counter with a container of leftover drunken noodles with tofu next to me from a couple nights ago when we got takeout.
I totally could’ve made this recipe for drunken noodles at home but there’s also something about getting takeout that makes it taste slightly better!
Also, for the longest time, I would only order pad see ew at Thai restaurants.
It is still one of my favorite Thai dishes but then I started liking/being able to tolerate spicy foods and gave drunken noodles a try.
Now I constantly cheat on pad see ew and order drunken noodles with tofu all the time. Oops.
I will say that they’re definitely two different dishes with different flavors but it’s surprising to me the base of the sauce is pretty similar.
It’s interesting what minimal tweaks you need to make for a sauce for it to taste completely different.
You can make this with whatever protein you like. I chose tofu because that’s what I typically order, but sliced beef, chicken, or even shrimp would be delicious.
You can adjust your spice levels to whatever you are comfortable with. Drunken noodles at standard Thai restaurants are usually pretty spicy though!
If you can’t find the short, fat rice noodles, you can use regular longer flat rice noodles.
Other tofu or Thai-inspired recipes you may enjoy:
Drunken Noodles with Tofu
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
For the sauce:
- 2 1/2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 3 tablespoons sweet soy sauce
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons fish sauce
For the rest of the dish:
- 5 ounces flat, wide, rice noodles, cooked
- 1/2 medium onion, sliced
- 1 medium red bell pepper, sliced
- 2 cloves garlic, minced
- 1 or 2 birds eye chili, finely chopped (or use 1/2 teaspoon crushed red pepper flakes if you can't find birds eye chili), adjust levels of spice to your own tolerance
- Handful of fresh Thai basil leaves
- 7 ounces extra firm tofu, cubed, pressed and drained
- In a small bowl, combine ingredients for the sauce. Set aside.
- In a small pot, bring a pot of water to boil and cook rice noodles according to directions on the package.
- Put a wok over high heat and add 2 tablespoons of vegetable oil to the wok. Once hot, add onion and bell pepper to the wok. Cook until soft and tender, about 4-5 minutes. Add in the garlic, birds eye chili, and basil.
- Reduce heat to medium then add in the sauce. Stir to combine then add in the drained noodles. Toss to incorporate then add in the tofu and gently toss to incorporate everything evenly.
- Serve warm and enjoy!