Drunken Noodles


This fast (and almost vegetarian) Thai rice noodle dish is dressed with a deliciously savory, spicy sauce and tossed with crispy tofu.

Drunken Noodles
Photo: © Con Poulos
Total Time:
45 mins


  • Vegetable oil

  • 7 ounces firm tofu (cubed and dried)

  • ½ cup chicken stock

  • 1 tablespoon oyster sauce

  • 1 tablespoon Asian fish sauce

  • 1 ½ teaspoons roasted red chile paste

  • 1 teaspoon black soy sauce (or 3/4 soy sauce sweetened with /4 molasses)

  • ½ teaspoon sugar

  • ½ red bell pepper (seeded and sliced)

  • ½ jalapeño (large seeded and sliced)

  • 2 cloves garlic (minced)

  • 1 red Thai bird chile (minced)

  • ½ pound pad thai rice noodles (cooked and cut in half crosswise)

  • Thai basil leaves

  • Lime wedges (for serving)


  1. In a nonstick skillet, heat 1/4 inch of oil. Add the tofu and cook over moderately high heat, turning, until crisp, 5 minutes. Drain.

  2. In a bowl, whisk the stock, oyster sauce, fish sauce, chile paste, soy sauce and sugar.

  3. In a large skillet, heat 2 tablespoons of oil. Add the bell pepper, jalapeño, garlic and Thai chile and stir-fry over high heat until fragrant, 2 minutes. Add the noodles and stir-fry until browned, 4 minutes. Add the sauce and toss over moderately high heat, until absorbed. Fold in 1 cup of basil and the tofu. Garnish with more basil and serve with lime wedges.

Suggested Pairing

For super-fiery dishes like these noodles, try a moderately sweet German Riesling to help mitigate the heat.

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