Thai Drunken Noodles

We love drunken noodles and all Thai food really but who wants to pay 14.95 every single time they have a craving? Not us, that’s for sure so, we decided to make them at home and the entire batch costs less than what you’d pay in a restaurant and lasts for days.

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What you’ll need:
Flat rice noodles — we substituted these with whole wheat lasagna noodles
1 block of firm tofu
3 tbsp chopped garlic
1 medium chopped onion
1/2 chopped red pepper
1/2 chopped yellow pepper
1/2 cup basil leaves
8 tbsp soy sauce
4 tbsp balsamic vinegar
4 tbsp chili sauce
2 eggs
Cornstarch
Salt & pepper for tasteRecipe:
Cut the tofu into cubes and marinate in bowl with chili oil, soy sauce, balsamic. While tofu is marinating, heat oil in wok and once hot, add in garlic and onion — cook until relatively translucent and add in peppers. Add some salt and pepper to your liking and make sure to stir to avoid sticking. Pour some cornstarch into a plastic bag, add in tofu and coat–save liquid mixture that tofu marinated in for later use in dish. Heat a pan, add some oil, and add tofu. Cook until cornstarch coating is golden brown, set aside. Push garlic, onion, and peppers aside in wok and crack the two eggs, scramble. Once noodles are cooked, drain. Add to wok with garlic, onion, peppers, and eggs. Add in the liquid mixture and toss. Add in tofu. Taste. If needed, add some more soy, balsamic, chili oil, salt or pepper. Add in basil and toss. Serve hot.
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2 thoughts on “Thai Drunken Noodles

  1. I made this for dinner tonight. Absolutely delicious! I also enjoyed how simple it was to make. Next time I think I’ll add in a few extra veggies.

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