When I'm in the mood for Thai food, I make my favorite, Vegan Drunken Noodles Recipe. In fact, I love all Thai food, but most Thai restaurants cook with a ton of oil. Despite having my favorite "go-to" Thai restaurants near my house, the best Thai is the Thai food I make at home, at least nutritionally.
HOW TO MAKE SURE YOUR THAI FOOD IS VEGAN AT A THAI RESTAURANT
Although most Thai dishes are made with fish sauce, if you eat Thai food at a Thai restaurant, you need to request no fish sauce or request a vegan dish. If you say "no oil," most restaurants will accommodate your wishes.
Another quick tip is to ask if the Thai restaurant has a vegan menu.
Sometimes, there is a secret, hidden menu. One of my favorite Thai restaurants, for instance, has just such a menu, which I ask for every time I go to eat there.
WHY COOK THAI FOOD AT HOME
Not only is cooking at home a guarantee of the ingredients in your dish, but it's also cheaper. Instead of going out, save some money, and stay in with this Vegan Drunken Noodles Recipe.
Even more important than cost, making Thai at home is easy and much healthier.
The rice noodles, for instance, highlight this dish, and the tofu is used as a condiment. Similarly, the fresh Thai basil and lime juice cool down the Thai chili peppers, while the sweet soy and brown sugar add a sweet element.
It's the perfect marriage between sweet and spicy with a hint of savory.
HOW SPICY IS SPICY? KNOW YOUR TASTE BUDS AND ADD SLOWLY
However, this Vegetarian Drunken Noodles Recipe is actually "drunk" with various flavors and spices. As a result, these fat-free rice noodles are hearty and filling. But, if you are spice sensitive, add the spicy slowly.
Tasting while you cook is a great way to gauge your taste buds. Remember, you can always add more spice; you can't take it away.
TOFU PREPARATION MAKES OR BREAKS DRUNKEN NOODLES
To choose the best tofu for this dish, always choose extra firm tofu. In fact, the only time I choose soft tofu is when making a dressing or pie.
So, when in doubt, get extra firm tofu. For instance, sprouted tofu is even better than extra firm tofu, as it is already pressed and much more firm. Sometimes, though, sprouted tofu is difficult to find.
For that reason, extra firm tofu must be pressed using a tofu press.
HOW TO PRESS TOFU FOR SEARING, BAKING, GRILLING OR AIR-FRYING
First, carefully remove the tofu from the package, discarding the fluid from the package.
Then, place the tofu in the middle of the press and turn both knobs equally about four turns. I usually place the tofu press in the sink on its side, but I placed it on a plate to drain for this visual post.
- Turn the knobs every two minutes, equally until you have the result.
- Most people stop here….NOT YET. Keep turning until the knobs are screwed as far as they can almost to touch the end like this:
- Although I have never tried this, I decided on this press; I would measure the amount of water I got from the bottom of the plate at the end.
- The amount was 3/4 cup fluid.
- Now, remove the press from the plate, and I give it another press with some paper towel for excess fluid removal.
The finished product, for instance, should be completely pressed and look similar to this picture.
Indeed, correctly pressing the tofu makes or breaks your tofu experience. Moreover, pressed tofu marinates, cooks, and tastes better.
THE MAGIC MARINADE FOR VEGAN DRUNKEN NOODLES
Of course, the goal is to make marinade or sauce that absorbs into the tofu and noodles. The tofu marinade differs slightly from the sauce for the entire dish, so the flavors marry together in the end. As a result, marinading the tofu separately first is important.
- Mix all ingredients and pour half the marinade into a large deep container so that you can make a single row of tofu on the bottom.
- Place a single layer of tofu on the marinade, and then pour the remaining marinade on top of the tofu.
- Seal and place in a refrigerator overnight.
Combining the sauce, and the noodles, before cooking gives it the added absorption of the sauce. The sauce soaks into the noodles like a sponge and then cooks into the noodles. Similarly, the tofu already has its own flavors, so together, it is a marriage of flavors in your mouth.
HOW TO COOK THE TOFU FOR VEGAN DRUNKEN NOODLES
Although this recipe calls for searing the tofu in a pan, some people prefer the different textures to their cooking tofu. For that reason, there are different options if you prefer a different method for this Vegan Drunken Noodles Recipe.
GRILLING INSTRUCTIONS
Grilled tofu, for example, has a harder exterior and charred grill lines. Grilling tofu, despite having a few more steps, is my favorite way to cook tofu.
With this method, though, the tofu is cut into larger slabs to make grilling easier and cut into cubes after cooking.
- Preheat the grill to low
- Place a grill mat on the grill (you can also use a grill pan, or if you are careful, you can place the tofu directly on the grill.
- Cook for about 8 minutes on each side
- Remove from the grill and place back in the marinade until ready to use.
- Then, cut it into strips or cubes.
AIR-FRYING TOFU FOR VEGAN DRUNKEN NOODLES
Another great and fast way to cook tofu is in the air-fryer. Initially, I didn't want an air-fryer because I'm "old school." But, my husband twisted my arm, and now I absolutely love my air-fryer.
- Follow the same pressing and marinating process.
- Set air fryer temperature at 375 degrees
- Cook 10-15 minutes, shaking the basket a couple of times through the cooking process.

BAKING TOFU FOR VEGAN DRUNKEN NOODLES IS JUST AS EASY
To bake tofu, you can use either a silicone baking mat, or I like to use my Copper Crisper Pan. Not only does the tofu get crispy on top, but it also cooks underneath as well.
- Follow the same pressing and marinating process.
- Then, preheat the oven to 400 degrees.
- Place cut or uncut tofu on a silicone baking mat or parchment paper
- Cook for 15 minutes
- Remove from oven and flip tofu over; cook for an additional 15 minutes.

RICE NOODLES; THE PERFECT NOODLE
In my opinion, Taste of Thai Wide Rice Noodles is the best for a multitude of recipes. More importantly, rice noodles are gluten-free, fat-free, oil-free, high in protein, fiber, zinc, and iron. As a result, I call them the perfect noodle for this Vegetarian Drunken Noodles Recipe.
Actually, if you enjoy this recipe, you may also like Skinny Thai Curry Noodle Bowl, Thai Red Curry Vegetables, Thai Red Curry Vegetables, or Vegan Zoodle Pad Thai.

Vegan Spicy Thai Drunken Noodles with Seared Tofu
Savory, sweet, and spicy; Drunken Noodles are a favorite Thai treat, easily made at home.
Ingredients
- 1 Package Wide Rice Noodle
- 1 package, pressed with a Tofu Press and cut into small cubes Extra-firm tofu
Tofu Marinade
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 (more if you like it extra hot) Thai Red Chili, diced
- 2 Tablespoons Sriracha
Vegetables
- 1 large, diced Yellow Onion
- 6 cloves, minced Garlic
- 1 Lime, juiced
- 1 cup, fresh, chopped Basil
Instructions
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 cubes
- Cut tofu into small cubes.
- Marinate by covering with the specified tofu marinate indicated above.
- Cover and refrigerate for at least an 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 THE DRUNKEN NOODLE SAUCE
- Whisk Drunken Noodle sauce ingredients together.
- When noodles are drained and rinsed in COLD water, pour the sauce over the noodles before 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.
SERVING
- Add 3/4 cup basil, 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, because I like it hot.
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Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 316Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 25mgSodium 3110mgCarbohydrates 41gFiber 3gSugar 16gProtein 18g
Nutrition facts may not be 100% accurate.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Cindy
This was DELICIOUS! I could not get my tofu to brown since I do not cook in oil. Any suggestions?
Kathy Carmichael
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
Cheryl Mae
I do mine in the air fryer. 390 degrees for 10 minutes turning once halfway through.
Kathy Carmichael
Cheryl, do you coat the tofu in corn starch or arrow root? Does it stick?
Diane
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.
Kathy Carmichael
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.
Sean Eubanks
Made this tonight for my wife, we both LOVED it!! Thanks, Kathy!
Kathy Carmichael
I'm so glad you liked it.
Kriss
Delicious! Flavor was great! Opted to skip the tofu.
Kathy Carmichael
Thanks. I skip the tofu most of the time and add veggies instead
Kelly
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.
Kathy Carmichael
Thank you! We eat it a lot!
Sandy
How many does this recipe serve? Did you use the 8.8 ounce package or the 16 ounce package of noodles? Thanks!
Kathy Carmichael
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 🙂
Nidhi
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.
Kathy Carmichael
I'm so glad you liked it. We eat it often. Its a family favorite!
Michaela
This recipe was amazing! My boyfriend and I loved it. We will definitely be making this again.
Kathy Carmichael
I am so glad you liked it. My husband loves it too.
Steffinie
So yummy! I added some extra veggies too. My boyfriend was impressed.
Kathy Carmichael
Hi Steffinie, my husband loves it too. I'm so glad you liked it. And thank you so much for letting me know. I appreciate the feedback. Let me know if you try any other recipes. Stay safe and healthy!
Mrs. Ruth Anne Henault
Checking my cupboard for rice noodles now! I have a bit of bok choy and asparagus to go in as well -cant wait for dinner!
Kathy Carmichael
Hi Ruth, please let me know if you like it. We eat it all the time. Stay safe and healthy.