Name: Vegetarian Drunken Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 8 oz extra firm tofu; 1 tsp vegan fish sauce or Yondu (for marinade); 1 clove garlic, grated; Pinch of pepper (for marinade); 3 tbsp extra chili oil (or regular cooking oil); 8 cloves garlic, chopped; 1 to 4 Thai or Hawaiian chilies, chopped; 1 large shallot, sliced; 6 oz green vegetable (bok choy, broccoli, or similar); 1 lb fresh rice noodles (or dried soaked in hot water 15 minutes, then drained); 1 tbsp vegan fish sauce or Yondu (for stir-fry); 1 tbsp soy sauce; 1 tsp dark soy sauce (optional); 2 tbsp vegetarian oyster sauce; 2 tbsp agave nectar or palm sugar; Pinch of pepper (to taste); Handful Thai or holy basil leaves; Lime wedge (optional, for serving)

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Short Description

These Vegetarian Drunken Noodles are a bold, flavorful stir-fried noodle dish featuring extra-firm tofu, spicy chili, garlic, and fresh vegetables tossed in savory sauces and Thai or holy basil. A plant-based twist on a classic, this recipe brings heat, umami, and satisfying texture all in one skillet.

Why You’ll Love This Recipe

Packed With Flavor: Spicy chili, garlic, vegan fish sauce (or Yondu), soy sauce, vegetarian oyster sauce—and a hint of sweetness come together for a mouthwatering combination.
Tofu Marinated To Perfection: Marinating the extra-firm tofu gives it a deep savory taste and great sear.
Versatile And Customizable: Use your favorite greens (bok choy, broccoli, kale) and adjust the chili heat to suit your taste.
Easy Weeknight Dinner: Quick stir-fry in one pan; minimal prep, minimal cleanup.
Plant-Based And Filling: High protein from tofu and vegetables, all vegan-friendly with no sacrifice on richness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz extra firm tofu
1 tsp vegan fish sauce or Yondu (for marinade)
1 clove garlic, grated
Pinch of pepper (for marinade)
3 tbsp extra chili oil (or regular cooking oil for a milder version)
8 cloves garlic, chopped
1 to 4 Thai or Hawaiian chilies, chopped (adjust heat to taste)
1 large shallot, sliced
6 oz green vegetable (bok choy, broccoli, or similar)
1 lb fresh rice noodles (or dried soaked in hot water 15 minutes, then drained)
1 tbsp vegan fish sauce or Yondu (for stir-fry)
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 (to taste)
Handful Thai or holy basil leaves
Lime wedge (optional, for serving)

Directions

In a mixing bowl, combine the 8 oz extra firm tofu, 1 tsp vegan fish sauce or Yondu, 1 grated garlic clove, and a pinch of pepper. Stir gently and let it marinate for about 10 minutes while you prepare the rest.
Heat a large skillet or wok over high heat. Add 3 tbsp chili oil (or regular cooking oil for milder taste) and swirl to coat the pan.
Add 8 chopped garlic cloves, 1–4 chopped chilies, and 1 sliced shallot. Stir-fry for 30 seconds to 1 minute until aromatic.
Add the marinated tofu. Sear for 1–2 minutes on each side until golden; add more oil if needed.
Add 6 oz of your chosen vegetable and stir-fry for about 1 minute until slightly tender.
Add the rice noodles, 1 tbsp vegan fish sauce or Yondu, 1 tbsp soy sauce, and, if using, 1 tsp dark soy sauce. Then add 2 tbsp vegetarian oyster sauce and 2 tbsp agave nectar or palm sugar, along with a pinch of pepper.
Toss and stir everything together for about 2 minutes. If noodles remain underdone, add water 1 tbsp at a time. If they stick, add oil 1 tbsp at a time. (Fresh noodles may break down slightly, which is fine.)
Remove from heat. Add a handful of basil leaves and gently toss.
Serve immediately—optionally with a lime wedge for brightness.

Servings And Timing

Servings: Serves about 4 people
Prep Time: 10 minutes (including tofu marinating)
Cook Time: 8–10 minutes
Total Time: 18–20 minutes

Variations

Swap tofu for tempeh or seitan for a different texture
Use different vegetables: snap peas, baby corn, bell peppers, kale, or spinach
Add mushrooms (shiitake or oyster) for umami
Use agave or palm sugar alternatives like maple syrup or light brown sugar
Adjust heat level: use fewer or no chilies, or substitute chili flakes or sriracha for different spice profiles

Storage/Reheating

To Store: Refrigerate in an airtight container for up to 3 days
To Reheat: Warm in a skillet over medium heat with a splash of water or oil, stirring frequently. You may also microwave briefly and stir halfway through to redistribute sauces

FAQs

How Do I Keep The Tofu From Sticking To The Pan?
Ensure your skillet or wok is well-heated before adding oil; sear tofu on high heat and add oil as needed to prevent sticking.

Can I Use Dried Rice Noodles Instead Of Fresh?
Yes—just soak dried rice noodles in hot water for about 15 minutes until pliable, then drain before stir-frying.

What Can I Substitute For Vegan Fish Sauce?
You can use Yondu, a plant-based alternative. If unavailable, a mix of soy sauce with a little miso paste and kelp powder works similarly.

How Spicy Are Thai Or Hawaiian Chilies Compared To Jalapeños?
Thai or Hawaiian chilies are much spicier—roughly 5 to 10 times the heat of jalapeños. Use fewer if you prefer a mild version.

Why Is Vegetarian Oyster Sauce Included?
It adds rich umami and depth typical in drunken noodle dishes while keeping the recipe plant-based.

Can I Make This Gluten-Free?
Yes—use gluten-free soy sauce, coconut aminos instead of soy, and ensure your vegetarian oyster sauce is gluten-free.

Why Add Dark Soy Sauce?
Dark soy sauce enhances color and gives a slight sweetness without altering the core flavor too much. It’s optional.

Can I Make This Ahead For Meal Prep?
You can prep tofu marinade and slice vegetables ahead of time. Cook noodles fresh for best texture, then combine before serving or refrigerate separately.

How Do I Adjust Sweetness Or Saltiness?
Taste during stir-frying—if too salty, add a bit more agave or sugar. If too sweet, balance with a splash of soy or chili oil.

What’s The Best Way To Serve With Lime?
Cut a lime wedge on the side; squeeze it over individual portions just before eating for bright acidity that enhances the flavors.

Conclusion

This Vegetarian Drunken Noodles dish is a vibrant, quick, and satisfying meal that delivers bold Thai-inspired flavors with tender tofu, spicy chili, fragrant garlic, savory sauces, and fresh greens—all in under 20 minutes. Whether you’re cooking for a busy weeknight or serving friends, it’s a crowd-pleaser that’s easy to customize. Enjoy the layers of spice, sweetness, and umami in every fragrant bite!