When I am in the mood for Thai food, I visit my favorite Thai restaurant, or I make Vegan Spicy Thai Noodles with Seared Tofu.
Although most Thai dishes are made with fish sauce, 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 accommodate your wishes. So, if you want delicious Thai food, the best way to guarantee it is vegan and low in fat is to cook at home.
Consequently, Vegan Spicy Thai Drunken Noodles with Seared Tofu is one of my family’s favorite dishes.
First, the rice noodles highlight of this dish, and tofu is used as a condiment. Similarly, the fresh basil and lime cool down the Thai chili pepper, while the sweet soy and brown sugar add a sweet element.
Secondly, Spicy Thai 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 order to choose the best tofu for this dish, choose extra firm tofu. In addition, if you are using a tofu press, follow the directions on The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet.
Indeed, correctly pressing the tofu makes or breaks your tofu experience. Not only will the tofu marinate better, it will also cook better.
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.
For instance,I purchased my noodles at Whole Foods or click on the link above to order online.Print
Savory, sweet, and spicy; Drunken Noodles are a favorite Thai treat, easily made at home.
- 1 Package Wide Rice Noodle
- 1 package, pressed with a Tofu Press and cut into small cubes Extra-firm tofu
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
- 1 large, diced Yellow Onion
- 6 cloves, minced Garlic
- 1 Lime, juiced
- 1 cup, fresh, chopped Basil
Prepare Tofu in Advance: The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet
- Press tofu( using a tofu press) thoroughly BEFORE cutting into c. Click on link above
- Cut into small cubes.
- Marinate by covering with the specified tofu marinate indicated above.
Cover and refrigerate for at least an hour.
- 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.
- 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.