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)

Description

These Vegetarian Drunken Noodles are a bold, Thai-inspired stir-fried noodle dish featuring marinated tofu, spicy chilies, garlic, and fresh vegetables tossed in savory, umami-rich sauces with Thai or holy basil.

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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Instructions

In a mixing bowl, combine the tofu, vegan fish sauce or Yondu, grated garlic, and a pinch of pepper. Marinate for 10 minutes.
Heat a large skillet or wok over high heat and add the chili oil.
Add chopped garlic, chilies, and sliced shallot. Stir-fry for 30 seconds to 1 minute until aromatic.
Add marinated tofu. Sear 1–2 minutes on each side until golden.
Add the green vegetable and stir-fry for about 1 minute.
Add the rice noodles, vegan fish sauce or Yondu, soy sauce, dark soy sauce (if using), vegetarian oyster sauce, agave nectar or palm sugar, and a pinch of pepper.
Toss and stir everything for about 2 minutes. Add water or oil 1 tbsp at a time if needed.
Remove from heat and add basil leaves. Toss gently.
Serve immediately with a lime wedge if desired.

Notes

Use fewer chilies for a milder dish or substitute with chili flakes or sriracha.
Tempeh or seitan can replace tofu for variety.
Customize vegetables based on availability.
For gluten-free, ensure sauces used are certified gluten-free.
Reheat leftovers in a skillet with a splash of water or oil.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 8g
Sodium: 920mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 12g
Cholesterol: 0mg