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Drunken Noodles with Tofu

Drunken noodles, one of my favorite Thai takeout dishes that you can easily make at home without having to call for takeout!

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.

Drunken noodles, one of my favorite Thai takeout dishes that you can easily make at home without having to call for takeout!

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.

Drunken noodles, one of my favorite Thai takeout dishes that you can easily make at home without having to call for takeout!

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.

Drunken noodles, one of my favorite Thai takeout dishes that you can easily make at home without having to call for takeout!

Other tofu or Thai-inspired recipes you may enjoy:

Pan-Fried Sesame Garlic Tofu

Teriyaki Tofu and Broccoli Bowls

Tofu and Shiitake Coconut Curry Bowls

Balsamic Tofu

Sticky Thai Chicken

Drunken Noodles with Tofu

One of my favorite Thai dishes that you can make at home without having to leave your house!
5 from 3 votes
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 2
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For the sauce:

  • 2 ½ tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 3 tablespoons sweet soy sauce
  • 1 ½ tablespoons rice vinegar
  • 2 teaspoons fish sauce

For the rest of the dish:

  • 5 ounces flat, wide, rice noodles, cooked
  • ½ 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!


Serving: 1 Serving | Calories: 308 kcal | Carbohydrates: 52 g | Protein: 11 g | Fat: 5 g | Fiber: 5 g | Sugar: 27 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Dinner
Cuisine: Thai
Keyword: rice noodles, tofu
Recipe Rating


Tuesday 29th of June 2021

REALLY good and easy and QUICK.

I loved this and will be making it regularly. FINALLY, I can have Drunken Noodles at home! And, I was able to bring the heat down to a level that doesn't make me cry. Thank you.


Monday 1st of February 2021

I would love to try your tofu stir fry recipes, but I need to know the sodium counts.

Julie Chiou

Wednesday 3rd of February 2021

you can input the ingredient amounts into a nutritional calculator that you can google...sorry, i only do the basic calculations

Amanda B

Saturday 26th of September 2020

This was excellent, will definitely make again!

Kim Pancoe

Monday 10th of August 2020

This was delish!! The hubs went for seconds. Thanks for sharing.

Dafne Morales

Tuesday 30th of June 2020

Hello, if I want to make it vegetarian, how can I substitute oyster sauce and fish oil? Tjd


Monday 11th of January 2021

@Dafne Morales,

I make a vegan version of this using hoisin sauce instead of clam sauce and vegan fish sauce(can get at whole foods or make your own! Look online for recipes). It is delicious and a super easy switch!

Nikki Q.

Friday 4th of December 2020

@Dafne Morales, there's mushroom sauce similar to oyster sauce. Fish sauce has vegan alternatives as well but maybe you can omit overall. Good luck!

Julie Wampler

Saturday 11th of July 2020

tbh, i really have no idea. i'm sorry!