Drunken Noodles

Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings



  • 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


Assemble the Sauce

  1. 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.

Stir Fry

  1. 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.

  2. 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.

  3. Turn off the heat and stir in the Thai basil.  Garnish wish reserved spring onion greens and lime juice.