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Vegan Spicy Thai Drunken Noodles with Seared Tofu

  • Author: Kathy Carmichael

Description

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.