Vegetarian Drunken Noodles is a bold and flavorful Thai-inspired stir-fry dish packed with chewy rice noodles, crispy tofu, fresh vegetables, and aromatic Thai basil. This dish is quick, easy to prepare, and perfect for a weeknight meal. With a balance of heat, sweetness, and umami, it’s a restaurant-quality dish made right in your own kitchen!

Full Recipe:

Ingredients

For the Tofu:

8 oz extra-firm tofu, sliced into 1/4-inch pieces
1 tsp vegan fish sauce or Yondu
1 clove garlic, grated
Pinch of pepper

For the Stir-Fry:

3 tbsp chili oil (or regular cooking oil for a milder version)
8 cloves garlic, chopped
1 to 4 Thai or Hawaiian chilis, chopped (adjust spice level to taste)
1 large shallot, sliced
6 oz bok choy, broccoli, or any green vegetable of choice
1 lb fresh rice noodles (or dried rice noodles soaked in hot water for 15 minutes and drained)
1 tbsp vegan fish sauce or Yondu
1 tbsp soy sauce
1 tsp dark soy sauce (optional, for color)
2 tbsp vegetarian oyster sauce
2 tbsp agave nectar or palm sugar
Pinch of pepper
Handful of Thai or holy basil leaves

Directions

Marinate the Tofu:
- In a bowl, mix tofu slices with vegan fish sauce, grated garlic, and pepper.
- Let marinate for about 10 minutes while you prep the other ingredients.
Prepare the Stir-Fry Base:
- Heat a large skillet or wok over high heat and add chili oil or cooking oil.
- Add garlic, chilis, and shallots, and stir-fry for 30 seconds to 1 minute until fragrant.
Cook the Tofu and Vegetables:
- Add marinated tofu and sear for 1-2 minutes on each side.
- If needed, add more oil to prevent sticking.
- Toss in the vegetables and stir-fry for another minute.
Add the Noodles and Sauce:
- Add the rice noodles to the pan.
- Pour in vegan fish sauce, soy sauce, dark soy sauce (if using), vegetarian oyster sauce, agave nectar, and a pinch of pepper.
- Stir everything together for 2 minutes until well combined.
- If the noodles are too dry, add 1 tbsp of water at a time until they reach the desired consistency.
- If the noodles stick together, add 1 tbsp oil at a time.
Finish and Serve:
- Turn off the heat and toss in the fresh basil leaves.
- Mix everything together and serve immediately with a lime wedge on the side.
- Enjoy!

Nutrients (Per Serving – Approximate)

Calories: ~400-500
Carbohydrates: ~65g
Protein: ~15g
Fat: ~10g
Sodium: ~800mg

This spicy, savory, and satisfying dish is perfect for those who love bold flavors and quick, easy meals! 🍜🔥

Why Are They Called “Drunken” Noodles?

Despite the name, Drunken Noodles contain no alcohol. The origin of the name is debated, but there are a few common theories:

Spicy Food Needs a Cold Drink: Some believe the dish is so spicy and flavorful that it pairs perfectly with a cold beer, making it a favorite among those who enjoy a drink with their meal.
Late-Night Street Food Favorite: Another theory is that the dish was created as a go-to meal for people coming home late at night after drinking, as the bold flavors and spicy kick help “wake you up.”
Drunken-Like Cooking Style: Some say the name comes from the stir-frying process, which is fast, chaotic, and full of movement—similar to the uninhibited nature of someone who’s had a few too many drinks.

Regardless of the name’s origin, one thing is certain—this dish is incredibly flavorful, comforting, and completely addictive!

Why You’ll Love Vegetarian Drunken Noodles

Quick and Easy: This dish comes together in under 30 minutes, making it perfect for busy weeknights.
Incredibly Flavorful: The combination of Thai chilis, garlic, soy sauce, and Thai basil creates a deep, savory, and slightly sweet sauce that coats the noodles perfectly.
Customizable: You can easily adjust the spice level, swap out vegetables, or use different protein sources like tempeh or plant-based chicken.
Naturally Vegan: This dish is completely plant-based and dairy-free while still packing plenty of protein and umami.

The Key Ingredients That Make This Dish Stand Out

The secret to perfect Vegetarian Drunken Noodles lies in fresh ingredients and bold flavors. Each ingredient plays a crucial role in delivering the signature taste of this dish.

1. Rice Noodles

Traditionally, wide rice noodles are used for Drunken Noodles, as they have a wonderful chewy texture that absorbs the sauce beautifully.
If you can’t find fresh rice noodles, dried rice noodles work just as well—just make sure to soak them properly before cooking.

2. Crispy Marinated Tofu

Using extra-firm tofu ensures it holds its shape and develops a crispy exterior when stir-fried.
A quick marinade of garlic, vegan fish sauce, and pepper infuses the tofu with flavor, making it more satisfying.

3. Thai Chilis and Garlic

The spicy heat from Thai or Hawaiian chilis is what gives this dish its bold kick. You can adjust the spice level based on your preference.
Garlic adds depth and an aromatic punch that ties all the flavors together.

4. Thai Basil (or Holy Basil)

Thai basil has a slightly spicy, anise-like flavor that brings freshness and balance to the dish.
If Thai basil is unavailable, holy basil (if you want a more peppery flavor) or regular sweet basil (milder but still delicious) can be used as substitutes.

5. The Sauce: A Perfect Balance of Sweet, Spicy, and Savory

The sauce is what makes this dish irresistible—a combination of sweet, salty, and umami-packed ingredients creates an explosion of flavor. Here’s what goes into it:

Vegan Fish Sauce: Adds a savory, slightly briny depth.
Soy Sauce: Provides a salty, umami-rich backbone to the sauce.
Dark Soy Sauce (Optional): This deepens the color of the noodles and adds a touch of molasses-like richness.
Vegetarian Oyster Sauce: A thicker, slightly sweet sauce that enhances the overall flavor.
Agave Nectar or Palm Sugar: A touch of sweetness balances out the heat and acidity.

How to Achieve Perfectly Stir-Fried Noodles

Since Drunken Noodles are made using stir-fry techniques, it’s important to follow a few key tips to ensure the best texture and flavor:

Use High Heat: Stir-frying requires high heat to quickly sear the ingredients and develop that signature smoky flavor. A wok or large skillet is best for even cooking.
Cook in Batches: Overcrowding the pan causes steaming instead of searing. If needed, cook the tofu and vegetables separately before combining them.
Add Noodles Last: The rice noodles should be added after the tofu and vegetables to prevent them from overcooking and breaking apart.
Keep the Basil Fresh: Tossing in Thai basil at the very end preserves its fresh, peppery flavor.

Ways to Customize This Dish

Vegetarian Drunken Noodles is already packed with bold flavors, but here are a few ways to switch it up based on your preferences:

Make it Gluten-Free: Use tamari or coconut aminos instead of soy sauce, and double-check that your vegetarian oyster sauce is gluten-free.
Adjust the Spice Level: If you prefer a milder dish, use fewer Thai chilis or replace them with red pepper flakes for more controlled heat.
Try Different Proteins: Instead of tofu, try tempeh, seitan, or a plant-based chicken alternative for variety.
Switch Up the Vegetables: Bok choy, snap peas, mushrooms, bell peppers, or baby corn all work well in this dish.
Add a Citrus Twist: Squeezing fresh lime juice over the noodles before serving brightens up the flavors even more.

Serving Suggestions: What to Pair with Drunken Noodles

Drunken Noodles are flavorful and satisfying on their own, but they also pair well with other dishes:

Side of Steamed Jasmine Rice: For those who love an extra carb boost, pairing noodles with rice is a common Thai tradition.
Cucumber Salad: A cool, refreshing cucumber salad with a light vinaigrette balances out the spiciness of the noodles.
Spring Rolls: Fresh or crispy spring rolls with a peanut dipping sauce make a great appetizer.
Chilled Thai Iced Tea: The creamy sweetness of Thai iced tea helps cool down the heat from the chilis.

Why You’ll Love This Recipe

Bold and Spicy Flavors: The sauce and Thai basil create an aromatic, mouthwatering taste.
Quick and Easy to Make: A 30-minute meal that feels like takeout but is made fresh at home.
Customizable: Adjust spice levels, proteins, and veggies to suit your taste.
Healthy and Plant-Based: A nutrient-packed, vegan-friendly dish that’s full of fiber and protein.

Conclusion: A Restaurant-Quality Thai Dish in Your Own Kitchen

Vegetarian Drunken Noodles is a must-try recipe for anyone who loves bold, spicy, and flavorful Thai food. The combination of chewy rice noodles, crispy tofu, fresh vegetables, and aromatic basil makes for a perfect balance of textures and flavors.

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