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Top-down view of Vegetarian Drunken Noodles with glistening dark sauce, charred baby corn, and red bird's eye chilis.

Vegetarian Drunken Noodles with Seared Tofu and Thai Basil

A bold, spicy Vegetarian Drunken Noodles recipe featuring wide rice noodles, crispy seared tofu, and fresh Thai basil in a glistening dark savory sauce. Perfect for a 30-minute high-heat weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Thai
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz wide flat rice noodles 225g dried
  • 14 oz extra-firm tofu 400g, pressed and cubed
  • 3 tbsp vegetarian mushroom sauce 45ml
  • 1 tbsp dark soy sauce 15ml
  • 1 cup fresh Thai basil 30g
  • 1/2 cup baby corn 75g, halved
  • 1 cup snap peas 100g
  • 1 red bell pepper sliced

Equipment

  • 1 Large Wok or Skillet Carbon steel preferred for high heat.
  • 1 Tofu Press Or heavy plates to drain moisture.

Method
 

Preparation
  1. Soak dried rice noodles in hot water for 20-30 minutes until pliable. Drain.
  2. Whisk mushroom sauce, light soy sauce, dark soy sauce, and sugar in a small bowl.
Cooking
  1. Heat oil in a wok and sear tofu cubes until golden-brown on all sides. Remove from pan.
  2. Sear baby corn, bell peppers, and snap peas over high heat until charred and vibrant.
  3. Add noodles and tofu back to the wok. Pour over the sauce and toss on high heat until noodles are coated and glistening.
  4. Turn off heat, stir in Thai basil leaves until wilted. Garnish with chilis and cilantro.

Notes

Ensure the pan is smoking hot before adding vegetables for the best char.
Thai basil is essential; do not substitute with regular sweet basil if you want the authentic flavor.