Most Thai dishes are made with fish sauce, so if you are eating Thai food at a Thai restaurant , you need to make sure you ask for no fish sauce, or make sure they have vegan dishes. If you say “no oil,” most restaurants will accomodate your wishes. When in doubt, cook at home. Like all home cooking, you know what you put in the pan. So, if you want delicious Thai food, the best way to guarantee it is vegan and low in fat, is to make it yourself.
The rice noodles highlight of this dish, and tofu is used as a condiment. Although, the fresh basil and lime cool down the thai chili pepper, the sweet soy and brown sugar add the sweet element to the dish. Drunken noodles are actually “drunk” with a variety of flavors and spices. As a result, these fat-free rice noodles are hearty and filling.
In my opinion, Taste of Thai Wide Rice Noodles are the best. Rice Noodles are gluten-free, fat-free, oil-free, high in protein, fiber, zinc and iron. While I purchased my noodles at Whole Foods, you can click the link to purchase them on Amazon if you don’t have a Whole Foods in your area.
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Savory, sweet, and spicy; Drunken Noodles are a favorite Thai treat, easily made at home.
Ingredients
- 1 Package Wide Rice Noodles
- 1 package, pressed and cut into small cubes Extra-firm tofu
Tofu Marinade
- 1/4 cup Tamari, Liquid Aminos, or Soy Sauce
- 2 Tablespoons Sriracha
- 1 Lime juiced
- 1 Lime zested
Drunken Noodle Sauce
- 4 Tablespoons Rice Vinegar
- 1/4 cup Organic Vegetable Broth
- 1/4 cup Tamari, Liquid Aminos, or Soy Sauce
- 4 Tablespoons Brown Sugar
- 1, diced (more if you like it extra hot) Thai Red Chili
- 2 Tablespoons Sriracha
Vegetables
- 1 large, diced Yellow Onion
- 6 cloves, minced Garlic
- 1, juice of Lime
- 1 cup, fresh, chopped Basil
Instructions
Prepare Tofu in Advance
- Press your tofu thoroughly BEFORE cutting into cubes. If you are new to pressing tofu, see how in my “our vegan life” section.
- Cut into small cubes.
- Marinate by covering with the specified tofu marinate indicated above.
Cover for and refrigerate for at least a hour.
Prepare Noodles
- I used Taste of Thai Wide Rice Noodles.
- Rice noodles are much more delicate and fragile than a typical spaghetti noodle.
- Place all your rice noodles in a wide mixing bowl.
- Bring 4 cups of water to boil.
- Pour the boiling water over the rice noodles until they are completely submerged.
- Every few minutes, stir to loosen the noodles a bit, so they don’t stick together.
- When they are completely limp, give them a taste to see if they’re cooked through.
- The flat rice noodles might take upwards of ten minutes depending on thickness. Pay attention and test the noodles frequently because they’ll become mushy if they overcook.
- The noodles are being stir-fried for the drunken noodles , so you definitely want to under-cook them a bit.
- They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.
- Once the noodles are tender, drain them and run them under COLD water to stop the cooking.
Prepare Drunken Noodle Sauce
- Whisk Drunken Noodle sauce together.
- When noodles are drained and rinsed in COLD water, pour sauce over noodles prior to cooking.
- Stir sauce into the noodles and let sit while you cook the tofu.
Cooking in the Wok - Heat wok to medium high.
- Add onion and garlic, and cook until translucent.
- Add red thai chili pepper.
- Add tofu and sauce, and sear tofu.
- Let it cook before tossing it around in the wok.
- Add rice noodles and sauce to tofu.
- Add 3/4 cup bail reserving 1/4 cup for garnish.
Serving
- Add noodles mixture to a bowl.
- Sprinkle with extra basil.
- Serve with a wedge of lime.
- Serve with a side of red pepper flakes for those who want to add a little more heat.
- I also serve Sriracha on the side.
This was DELICIOUS! I could not get my tofu to brown since I do not cook in oil. Any suggestions?
I don’t use oil either. I dry it out a lot when I press it. You can bake it in some sauce or use the sauce to brown/crisp it up
I cannot pin any of your recipes. When I hit pin none of your recipe pictures come up and there is nothing to pin. Please fix. I would like to save several of your recipes.
I’m sorry. It’s fixed. I switched over my blog to a new format and apparently that option did not transfer. Thank you for letting me know.
Made this tonight for my wife, we both LOVED it!! Thanks, Kathy!
★★★★★
I’m so glad you liked it.
Delicious! Flavor was great! Opted to skip the tofu.
Thanks. I skip the tofu most of the time and add veggies instead
One of my favorite recipes. The sauce is to die for! To cut down on the sodium I’ve begun swapping out the tamari for coconut amino acid.
★★★★★
Thank you! We eat it a lot!
How many does this recipe serve? Did you use the 8.8 ounce package or the 16 ounce package of noodles? Thanks!
I always use the larger package, because I make extra for my husband to take to work the next day. 4 servings depending on how hungry you are, or if you are serving anything else with it. We eat A LOT! That is one of the reasons I love eating this way 🙂
Tried this the other night and we loved it. Added a few veggies to the mix and extra chili peppers and the flavors where amazing. Thanks for the recipe.
★★★★★
I’m so glad you liked it. We eat it often. Its a family favorite!
This recipe was amazing! My boyfriend and I loved it. We will definitely be making this again.
★★★★★
I am so glad you liked it. My husband loves it too.