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Vegan Spicy Thai Drunken Noodles with Seared Tofu
Oil-Free, Spicy, and Delicious

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Vegan Spicy Thai Drunken Noodles with Seared Tofu

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Adjust Servings:
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, juice of Lime
1 lime Lime Zest
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, juice of Lime
1 cup, fresh, chopped Basil

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    Savory, sweet, and spicy; Drunken Noodles are a favorite Thai treat, easily made at home.

    • 25 minutes
    • Serves 4
    • Easy


    • Tofu Marinade

    • Drunken Noodle Sauce

    • Vegetables



    Drunken Noodles are my favorite Thai dish.  Rice noodles, unlike flour noodles, absorb sauces and flavors well.  In fact, rice noodles hold the most flavor when soaked in sauces prior to cooking.

    While Thai food’s spicy reputation scares many people, Thai food is actually based on a balance between different flavors including spicy, sour, sweet, salty, and bitter.  Always add sauces and spices, gradually, so you do not ruin your meal by making it too spicy, sweet, or salty.

    Most Thai dishes are made with fish sauce, so if you are eating Thai out, you need to make sure you ask for no fish sauce, or make sure they have vegan dishes. If you say “no oil,” most places 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 are the highlight of this dish with tofu used as a condiment. 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. Filling and savory, these fat-free rice noodles are hearty and filling.

    In my opinion,  Taste of Thai Wide Rice Noodles are the best. They are gluten-free, fat-free, oil-free, high in protein fiber, zinc and iron. I purchase them at Whole Foods, or 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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    Prepare the 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 the 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.



    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.

    Kathy Carmichael

    Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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