I first ordered drunken noodles on a whim because I liked the name. Once I got my plate full of sauce-y savory noodles and tasted my first bite, I was hooked. The dish is essentially what it sounds like: a massive plate of spiraling noodles nearly drowning in a tangy sweet/savory/spicy sauce. I’m pretty sure you can’t ACTUALLY get drunk off the sauce like the name suggests the noodles have, but I’d be down to try.
The sauce for these guys can be made a day or two in advance and stored in the fridge. Just give it a good shake before pouring in with the noodles. I use rice noodles in here, and they work absolutely amazing (while keeping the dish gluten free). The one thing to note though is that if they sit in the fridge overnight, although they’ll still TASTE amazing the next day, the will also be melded into a solid chunk of rice noodle that you may need to cut with a knife to eat!!! If you think there’s going to be extras make sure they’re covered in plenty of sauce to keep them from all sticking together in a big noodle-y clump.
I used Bragg’s Coconut Aminos when I made this and then pulled some out before I mixed the tofu in. This way my soy-free son could still eat with me. If you’re not concerned about soy feel free to sub the amino’s for the much more accessible (and cheaper!) soy sauce!
- 1 Tbsp Dried Shitake Mushrooms, ground fine
- 2 tsp Dried Kombu, ground fine
- 1/2 Cup Vegetable Stock
- 1 Tbsp Sriracha
- 1 Tbsp Chili-Garlic Paste
- 2 Cloves Garlic, peeled and minced
- 1/2" cube Ginger, peeled and minced
- 1 Tbsp Soy Sauce
- 2 tsp Brown Sugar
- 1/2 lb Extra Wide Pad Thai Rice Noodles, cooked and drained
- 1 Red Bell Pepper, julienned
- 3 Spring Onions, cut on a bias, white and green seperated
- 1/4 Cup Thai Basil, minced
- 1 Block Extra Firm Tofu, cut into 1/2" squares
- Lime Wedges
Put all of the sauce ingredients into a jar or container with a tight fighting lid. Shake vigorously to combine and then refrigerate for at least two hours or up to 48 for best flavor.
Heat 1/4 cup of vegetable oil over medium high heat in a large high sided skillet or wok. Add the tofu cubes and cook, stirring occasionally until all sides are browned.
Add the red peppers and white parts of the onions to the oil and cook for 2 - 3 minutes or until just softened. Add the noodles and sauce and cook, stirring occasionally until sauce is mostly absorbed. Cook longer if you want less sauce, and shorter if you want 'more drunken' noodles.
Turn off the heat and stir in the Thai basil. Garnish wish reserved spring onion greens and lime juice.