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Drunken Noodles

Wide rice noodles smothered in sweet and spicy sauce mixed with vegetables and crispy tofu. A delightful Thai noodle dish.


  • Wide rice noodles*

  • Sesame oil

  • 1 pound extra-firm tofu, pressed and drained, and cut or torn into 1 inch cubes

  • 2 cloves, minced

  • 1 white onion, peeled and sliced

  • 1 bell pepper (red or orange) thinly sliced

  • 1 carrot, peeled and sliced in thin sticks

  • 1 zucchini, sliced in circles and then cut in half

For the sauce:

  • 1/3 cup soy sauce

  • 1/3 cup vegan oyster sauce

  • 1 T brown sugar

  • 1-2 T water

  • 1-2 t chili sauce

Garnishes: chopped green onions, chopped Thai basil, chopped peanuts


  1. Cook noodles al dente, according to package directions and drain in colander, set aside.

  2. Stir fry tofu in 2-3 T sesame oil in large wok, until crisp, stir every few minutes to crisp all sides

  3. Remove tofu and set aside

  4. Stir fry veggies a wok, heating 1-2 T sesame oil, and starting with onions, adding carrots, peppers and then zucchini. Cook 5-6 minutes on medium high heat

  5. Mix sauce ingredients in small saucepan on low heat

  6. Add tofu and noodles into wok with veggies. Mix gently (carefully not to break noodles) and stir in sauce, tossing to coat

  7. Top individual servings with chopped Thai basil, peanuts and green onions


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