1 or 2bird's eye chilifinely 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
7ounces(199g)extra firm tofucubed, pressed and drained
Instructions
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!
Notes
To store. Store your drunken noodles with tofu in an airtight container in the refrigerator for up to 3 days.
To reheat. Reheat the noodles in the microwave until warmed through. Drunken noodles are great for meal prep lunches, too!