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Recipe Thai Drunken Noodles

Easy peasy

Main meals
Recipe image
Recipe image

Think pad Thai — but a little more saucy, a little more rich, and just generally a bit more amped up! Frankly you can’t go wrong with this heroic list of seasonings and herbs.

You will need

Serves 4

  • 1 packet pad Thai noodles
  • 1 shallot finely diced
  • 1 spring onion - white part included chopped into thirds
  • 1 cup Thai basil
  • 3 garlic cloves minced
  • 1/4 teaspoon grated fresh ginger
  • 2 red chilies chopped
  • 3 tablespoons vegetable oil
  • 1 bunch of bok choy chopped

For the sauce:

  • 3 tablespoons brown sugar dissolved in 1 tablespoon of hot water
  • 4 tablespoons soy sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons vegan fysh sauce
  • 2 tablespoons vegan oyster sauce
  • Pinch ground white pepper

For the crispy tofu:

  • 1 block firm tofu, drained and pressed between paper towels
  • 4 tablespoons corn flour
  • 1/4 cup vegetable oil

To serve:

  • Fresh chilli
  • Spring onions
  • Thai basil
  • Fried shallots

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Directions

10 mins to prep

15 mins to cook

  1. Step 1

    Bring a pot of water to a boil and cook the noodles according to the instructions on the packet.

  2. Step 2

    In a medium-sized bowl, whisk all the sauce ingredients together until combined.

  3. Step 3

    Heat the wok and add 1 tablespoon of oil, add the garlic and ginger and stir-fry for 30 seconds.

  4. Step 4

    Add shallots to the wok and stir fry for 20 seconds before adding the chopped spring onion, chilli, Thai basil and bok choy.

  5. Step 5

    Stir fry for another 20 seconds before adding the cooked noodles

  6. Step 6

    Add half of the sauce mixture and reserve the other half for the crispy tofu. Stir-fry for 1 minute on high.

  7. Step 7

    In a separate frying pan on high heat, add 1/4 cup of vegetable oil.

  8. Step 8

    Cut the drained tofu into cubes and place in a bowl with the corn flour and coat evenly.

  9. Step 9

    Once the oil is heated and bubbling, carefully add the tofu one by one so you don’t get clumps of corn flour in the saucepan. Once all tofu cubes are golden brown, remove them one by one and place them onto a kitchen towel to drain off excess oil. Once the tofu has drained off most of the oil, place it into the reserved sauce bowl and coat evenly.

  10. Step 10

    Add the cooked marinated tofu into the wok and mix with the noodles.

  11. Step 11

    Garnish with fresh spring onion, chilli, Thai basil and fried shallots.

Recipe: Koori Kitchen / Georgia Smith

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