Thai Drunken Noodles

Recipe by Ranikabani
READY IN: 30mins


  • 8
    ounces flat rice noodles
  • 2
    tablespoons kikoman soy sauce
  • 1
    tablespoon oyster sauce
  • 1
    teaspoon brown sugar
  • 1
    tablespoon canola oil
  • 1
    cup diced extra firm tofu
  • 2
    teaspoons minced garlic
  • 1
    sliced Thai chiles or thai chili paste (just use very little the first time and then you'll know how much to increase or decrease it by the)
  • 1 12
    cups sliced broccoli
  • 12
    cup thinly sliced red onion
  • 1
    cup Thai basil (you can use regular basil leaves in its place if you can't find this ingredient but it will give it)


  • Soak noodles for 15 minutes in warm water.
  • In a large pot of boiling water, cook rice noodles until just tender, about 1 minute; drain and set aside.
  • In a small bowl, combine the Kikoman sauce, oyster sauce and sugar and put it aside.
  • Heat oil in a large skillet or wok over medium-high heat.
  • Add tofu and cook until its a golden colour which should take about 30 seconds to a minute and set this aside.
  • Add garlic and cook 10 seconds.
  • Add chili, broccoli, onion and stir fry for 30 secs.
  • Add the soy sauce mixture, noodles, sprouts, basil and reserved tofu and stir-fry for 1 minute, or until hot.
  • Serve in a serving platter.