Classic drunken noodles are the dish some say made me famous but my vegan friends were always angry that they could never try it. I made this version for them and I like it just as much as the original. If you prefer, you can sub in marinated firm tofu that’s vacuum packed for the tofu in water.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 2 servings |
Ingredients
- 5 tablespoons (75 ml) Chinese sweet soy sauce
- 3 tablespoons (45 ml) Chinese vegetarian oyster sauce
- 3 tablespoons (45 ml) Thai soybean sauce (the label will say, “seasoning sauce”; see Cook’s Note)
- 2 tablespoons (30 g) vegan sugar
- 2 teaspoons (10 ml) Sriracha
- 2 teaspoons (10 g) minced garlic
- 6 to 8 Thai basil leaves, thinly sliced
- 3 tablespoons (45 ml) canola or peanut oil
- 2 to 3 garlic cloves, minced
- 1 to 2 serrano chiles, thinly sliced
- 5 ounces (145 g) extra-firm tofu in water, drained and diced
- 1/2 medium white onion, sliced
- 3 to 4 cups (675 to 910 g) fresh rice noodles, separated
- 1 cup (240 g) loosely packed Thai basil leaves
- 1/2 cup (120 g) grape tomatoes, halved
Instructions
- For the sauce: Combine the sauce ingredients in a small bowl, stir together, then set aside.
- For the noodles: Heat the oil in a medium sauté pan over medium-high heat. At the first whisp of white smoke, cook the garlic and serrano, stirring, until the garlic is light brown, about 1 minute. Add the tofu and onions, stirring constantly, until the tofu starts to brown, 1 to 2 minutes. Add the noodles and cook, tossing, until the noodles are soft and slightly browned on the edges, about 2 minutes. Add the sauce, basil, and tomatoes. Cook, tossing to combine, until the noodles completely absorb the sauce, 3 to 5 minutes.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1794 |
| Total Fat | 25 g |
| Saturated Fat | 4 g |
| Carbohydrates | 350 g |
| Dietary Fiber | 11 g |
| Sugar | 19 g |
| Protein | 34 g |
| Cholesterol | 0 mg |
| Sodium | 3831 mg |
Reviews
I made this on Memorial Day for my wife and I, it turned out EXCELLENT!!!!! A+++. I had a couple of substitutions. I could not find the “Seasoning Sauce” and Thai Basil, so I used Stir Fry Sauce and regular Basil leaves instead. Instead of “Vegan Sugar” I used regular Cane Sugar. I could not find serrano chilies in time, so I used small green Thai Chilles instead. Lastly, I used Wheat Pad Thai noodles instead of “fresh” ones. I usually do not do noodle dishes; my wife does all the time. This one has converted me a bit! I will definitely make this again.
I love it! Thank you for including vegans