Ingredients
Sauce
- 1/4 cup soy sauce
- 3 tablespoons lime juice
- 1 tablespoon brown sugar
- 2 teaspoons sriracha
Main Ingredients
- 8 ounces rice noodles (brown rice noodles recommended)
- 3 teaspoons toasted sesame oil (divided)
- 1 package extra firm tofu (drained, pressed and finely diced or crumbled)
- 1 white or yellow onion (sliced)
- 2 cups shredded green cabbage
- 1 small jalapeño (minced)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 3 cloves garlic (minced)
- 4 scallions (sliced into 1-inch pieces)
- 1 cup roughly chopped Thai basil leaves (optional)
- Lime wedges (for serving)
Instructions
- Prepare the sauce: In a bowl, whisk together soy sauce, lime juice, brown sugar, and sriracha until the sugar dissolves and the mixture is well combined.
- Cook the noodles: Soak or cook the rice noodles according to package directions until al dente, usually by soaking in hot water, then drain and set aside.
- Cook the tofu: Heat 1 teaspoon of toasted sesame oil in a large wok or skillet over medium-high heat. Add the finely diced or crumbled tofu and lightly fry, stirring frequently, for about 5 minutes until cooked through and slightly crispy on the edges. Remove the tofu from the pan.
- Stir-fry the vegetables: Add the remaining 2 teaspoons of sesame oil to the pan. Add the sliced onion, shredded cabbage, sliced red and yellow bell peppers, minced garlic, scallions, and minced jalapeño. Stir-fry for 8 to 10 minutes until the vegetables become soft and slightly caramelized.
- Combine noodles and sauce: Add the drained rice noodles and cooked tofu back to the pan. Pour in the prepared sauce and toss everything together. Stir-fry for another 2 minutes until the noodles are heated through and the vegetables are tender.
- Add fresh basil and serve: Stir in the roughly chopped Thai basil leaves just before serving. Serve the drunken noodles hot with lime wedges on the side for squeezing over the dish.
Notes
- You can adjust the spiciness by increasing or decreasing the amount of sriracha and jalapeño.
- Press the tofu well before cooking to remove excess moisture for better frying texture.
- For gluten-free, use tamari or gluten-free soy sauce.
- Brown rice noodles add a nuttier flavor and more fiber than white rice noodles.
- Adding Thai basil is optional but adds authentic aroma and flavor.
- Leftovers keep well in the refrigerator for up to 2 days but are best eaten fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
