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A rustic matte white ceramic plate piled high with glossy Vegetarian Drunken Noodles, pan-seared tofu, and bright steamed vegetables, shot in soft natural daylight.

Vegetarian Drunken Noodles: The Ultimate Thai Stir-Fry Experience

Enjoy restaurant-quality Vegetarian Drunken Noodles at home. This authentic Thai stir-fry features thick wide noodles, pan-seared tofu, and vivid vegetables tossed in a glossy dark brown savory sauce with wilted Thai basil.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Vegetarian Drunken Noodles Ingredients
  • 8 oz (225g) dried wide flat rice noodles Soaked until pliable
  • 14 oz (400g) extra-firm tofu Pressed and cubed
  • 2 tbsp (30ml) avocado oil Divided for searing and stir-frying
  • 1 large (150g) red bell pepper Sliced into bright red strips
  • 2 cups (180g) broccoli florets Steamed until vivid green
  • 1 cup (40g) fresh dark green Thai basil leaves For tossing at the end
  • 1 tbsp (9g) white sesame seeds For garnish
  • 1 tsp (2g) crushed red chili flakes Adjust to desired heat level
  • 3 tbsp (45ml) vegetarian oyster sauce Mushroom-based
  • 2 tbsp (30ml) regular soy sauce
  • 1 tbsp (15ml) dark soy sauce For that glossy dark brown color
  • 1 tbsp (15g) brown sugar

Equipment

  • 1 Large Carbon-Steel Wok or Skillet Essential for tossing the noodles evenly and getting a good sear.
  • 1 Chef's Knife For precisely slicing the vegetables and cubing the tofu.

Method
 

Step-by-Step Directions
  1. Whisk together the vegetarian oyster sauce, regular soy sauce, dark soy sauce, and brown sugar in a small bowl until the sugar dissolves into a glossy dark brown savory sauce.
  2. Place the broccoli florets in a microwave-safe bowl with a splash of water. Cover and steam for 90 seconds until they turn a vivid green, then drain well.
  3. Heat 1 tbsp (15ml) of avocado oil in a wok over medium-high heat. Add the pressed tofu cubes and cook for 2-3 minutes undisturbed, then toss until golden-brown and pan-seared. Remove from wok.
  4. Add the remaining 1 tbsp (15ml) avocado oil to the wok. Stir-fry the bright red bell pepper strips for 2 minutes until slightly blistered but still crunchy.
  5. Add the soaked wide flat noodles, seared tofu, and steamed broccoli to the wok. Pour the dark brown sauce over the top and toss vigorously for 2-3 minutes until heated through.
  6. Remove the wok from the heat. Fold in the dark green Thai basil leaves until just wilted. Serve on a rustic matte white ceramic plate, sprinkled with white sesame seeds and crushed red chili flakes.

Notes

Noodle Prep: Always soak dried wide rice noodles in warm water until pliable before stir-frying to prevent them from becoming mushy.
Wok Hei: Do not overcrowd your wok; cook in batches if necessary to maintain a high heat for the perfect sear.