Drunken Noodles with Tofu—Thai Heat Meets Veggie Street Power

This is the kind of plate that slaps you awake—in the best way. Drunken noodles (Pad Kee Mao) are Thailand’s answer to “I want bold, I want spicy, and I want it now.” These wide rice noodles soak up garlic, chili, soy, and sweet basil for a dish that’s messy, fiery, and totally irresistible.

💥 Late-Night Energy, Veggie Forward No, there’s no alcohol in the dish—it’s called “drunken” because it’s the kind of food you crave after a wild night out. But honestly, this one hits just as hard sober.

We’re talking caramelized tofu, flash-fried veggies, and chili oil-soaked noodles that carry a beautiful smoky char. The textures are unreal: chewy noodles, crisp bell peppers, seared tofu cubes, and that surprise crunch of carrots. It’s bold, savory, and deeply comforting.

🍜 What’s Inside:

• Extra-wide rice noodles

• Tofu (pan-seared until golden)

• Bell peppers, carrots, onions

• Thai basil (if you’ve got it)

• Garlic, red chili flakes or paste

• Soy sauce + dark soy sauce

• Vegan oyster sauce or mushroom sauce

• Sugar & lime for balance

• Optional: bird’s eye chilies (for pain lovers only)

  
  

🔥 How to Make It Happen:

1. Soak the noodles: Use warm water until pliable (don’t overcook!).

2. Sear the tofu: Get that golden crisp in a hot wok or skillet.

3. Sauté aromatics: Garlic + chili = instant kitchen therapy.

4. Toss in veggies: Flash-fry peppers, carrots, and onions—don’t overdo it.

5. Add sauces & noodles: Soy, dark soy, oyster, sugar—then toss like your life depends on it.

6. Finish with basil: Toss in at the end for max fragrance and flavor.

   
   

❓FAQ: Can I use regular noodles?Stick to wide rice noodles for the real deal. But in a pinch, flat linguine works too.

Q: What makes it “drunken”?The flavor intensity. It’s bold, spicy, sweet, and salty all at once—meant to wake up your tastebuds.

Q: Can I swap the tofu?Sure—try seitan, tempeh, or even sautéed mushrooms for that umami bite.

📝 Recipe CardSpicy Drunken Noodles (serves 2)

• 6 oz wide rice noodles

• 1 block extra-firm tofu, pressed & cubed

• 1 red bell pepper, sliced

• 1/2 onion, sliced

• 1/2 carrot, thinly shaved

• 3 cloves garlic, minced

• 1 tbsp chili garlic paste

• 2 tbsp soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp vegan oyster sauce

• 1/2 tsp sugar

• Thai basil or regular basil, to finish

• Oil for frying