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Thai Drunken Noodles
No, you will not get drunk from eating these delicious noodles. However, you may have to drink a lot to get the hot spiciness out of your mouth! If you love Thai food and Thai spice than this Thai Noodle Recipe is for you.
It combines the fried tofu, veggies, a spicy sauce with the very versatile rice noodle. The dish comes together so well you will want to make it every week for dinner. The next the spice seemed to have settle down while the flavor was more enriched. Give this delicious easy recipe a try for something new in your home!
Delicious Rating: If you own a wok, it will definitely come in handy. If not, no problem a large fry pan will do. Break your dried rice noodle to length you prefer before cooking, otherwise you will end up with some very long noodles! My DH and I devoured this for lunch one day. It is a healthy dish full of veggies and protein from the tofu. Let me know how it compares to your favorite Thai Drunken Noodles!
FOR RECIPE & PHOTO GUIDE CLICK →
Thai Drunken Noodles
Author: CookEatDelicious.com
Recipe type: Lunch
Prep time:
Cook time:
Total time:
Yields: 6 servings
Perfect entree on its own
Ingredients
- 1 cup of Thai basil, chopped
- 3 tablespoons of olive oil
- 2 packs (12 ounces) dry rice noodles, width is up to you
- ½ cup of soy sauce
- 5 tbsp oyster sauce
- 3 tsp white sugar
- 2 cups of broccoli florets
- 2 cups extra-firm tofu, cubed
- 1 onion, cut into thin half-moons
- 3 garlic cloves, minced
- 3 Thai chilies, minced
- Bean sprouts for garnish
Instructions
- In a large bowl add 1 tbsp of oil and the basil.
- In a large pot of boiling water add noodles for 2-minutes.
- Drain and place in the large bowl with oil & basil.
- Toss and set aside.
- Combine soy sauce, oyster sauce, and sugar together in a small bowl.
- Blanch broccoli florets in boiling water for 1-2 minutes and drain.
- In a wok or large skillet, heat up remaining oil over medium heat.
- Add tofu and stir-fry until golden brown.
- Remove and set aside.
- Add in onion, garlic, and chilies to wok and stir-fry for 3-minutes.
- Add sauce, broccoli, tofu, and noodles and cook until all is combined and heated through.
- Serve hot with bean sprouts as a garnish.
Cut your noodles in parts before cooking them. Otherwise, the will be way to long and hard to eat or separate.
Only blanch the broccoli , don’t over cook or it will turn out way to mushy.
Can you smell it? I do and it smells delicious. I cooked it all up in a wok but if you don’t have one a large pan or dutch oven will do the trick.
Delicious!
Oooohhh I love rice noodles! They’re quite cheap and easy to get here, and I love my Mum’s fried rice noodles. Here we call them ‘bihun’ or ‘mee-hoon’ and we usually either fry them (in several ways) or eat plain noodles (that have been soaked and drained) with soup. Both ways are really good. Your version sounds and looks really good, and I like Thai dishes quite well.
I love rice noodles too! I try to cook them whenever I can.
This looks tasty!
Thanks! It is Angel!
I’ve never tried rice noodles but I’ve seen them from Eden Foods and they’re organic so I’m going to pick some up and give this a try. Many thanks for the recipe!
If you end up cooking this Nik, let me know how they turn out!