These Thai Basil Noodles are perfect if you’re craving some bold flavor. This pasta dish, also referred to as drunken noodles, uses rice noodles, tofu, and veggies to make a healthy dinner. It's gluten-free and ready in about 30 minutes!
Thai Basil noodles, also known as the drunken noodles, are one of the popular street foods in Thailand. The dish uses Thai basil, which imparts a rich flavor, unlike any other noodle dish.
Thai food has become one of my favorite cuisines lately. I just can't get enough of the bold flavors and liberal use of vegetables. Many Asian-inspired dishes are vegan-friendly or can be made vegan like my Teriyaki Tempeh, Chili Garlic Tofu, and Mongolian Soy Curls.
I love this recipe because it can be made in 30 minutes - less if you use pre-cooked tofu. It's a healthy vegan version of the original drunken noodles.
Jump to:
What are Drunken Noodles?
Thai Basil Noodles aka Drunken Noodles or Pad Kee Mao is a popular stir fry noodle dish in Thailand and can be found in most Thai restaurants.
The reason behind them being called drunken noodles is that they are so spicy that people had to chug beer to calm your tongue and tastebuds. BUT when you are making these noodles at home, you don't have to make them all that spicy.
This recipe should be mild enough for most people (though you can taste a bit of heat), however, feel free to reduce the spiciness by adding less chili or Thai holy basil.
Want it extra spicy? Turn up the heat with more holy basil or chili sauce.
All About Basil
There are a few types of basils: Thai, Thai holy, and sweet. These vegan drunken Noodles can be made with any of them - though the Thai ones will be more traditional.
Thai basil and holy basil are different than the Italian basil usually found in supermarkets.
Here's more info on the 3:
- Thai Basil - has pointier leaves and purple stems with a slightly spicy, licorice/anise flavor. It's not usually found in American grocery stores but can be found in most Asian markets.
- Thai Holy Basil - known as hot basil because it adds heat to dishes. It's actually harder to find in Asian grocery markets but if you can't find it, you can use regular Thai basil.
- Sweet Basil - normally known as Italian basil is typically found in most American grocery stores. It has rounded leaves and a sweet-ish, milder flavor. Feel free to substitute this type of basil if you can't find Thai basil.
Ingredients and Substitutions
These noodles are very easy to make and ready in about 30 minutes. Besides the Thai holy basil, you can find every ingredient in your pantry. Here is a breakdown of everything you'll need:
- Rice noodles: They are gluten-free but have a rich texture to them. They are light and soak up the flavors of the sauce really well. You can substitute any kind of long noodle if you don't have rice noodles, however, they will not absorb the sauce as well as the rice noodles will.
- Extra Firm Tofu: Adds protein and soaks up the flavors of the sauce. If you can't get extra firm tofu, feel free to use the firm kind. Tempeh or soy curls can be used instead.
- Thai holy basil: Will add depth of flavor and spice to the dish. If you can't find holy basil or don't like as much heat you can sub in Thai basil or sweet Italian basil.
- Vegetables: I use shiitake mushrooms and bok choy because they add a nice texture to this dish, however, feel free to add in any of your favorite vegetables such as broccoli, carrots, bell pepper, zucchini, yellow squash, baby corn etc.
- Sauce: For the sauce, I use tamari, chili paste aka samabl oelek (check out my Chili Garlic Tofu for more on this sauce), rice wine vinegar, garlic powder, and maple syrup. You can substitute soy sauce or liquid amino for tamari and brown sugar for maple syrup.
How to make these noodles
Step 1: Heat 1 TB oil in a non-stick pan and add the tofu. Cook for a few minutes on each side until browned. Remove from pan and set aside.
Step 2: Heat 1 TB oil and add onions and garlic. Cook for 3-5 minutes until onion is translucent.
Step 3: Add mushrooms and bok choy and cook until tender.
Step 4: Meanwhile, heat a large pot of water for rice noodles. When water is boiling, turn off the heat and add rice noodles for about 4 minutes or until al dente. Drain the noodles and add to the pan with the vegetables.
Step 5: Whisk together the sauce ingredients, add to the pan, and cook everything for another 3-5 minutes.
Step 6: Turn off heat and add basil and tofu and stir to coat everything with the sauce.
Tips and Substitutions
- To keep the spice level low, switch Thai holy basil with Thai basil or Italian basil. You can also reduce the heat by reducing the amount of chili paste to half.
- To add extra flavor to this dish, double the sauce, and marinate tofu in half of the sauce for at least 20 minutes.
- Switch up the veggies and add in:
- other mushrooms
- broccoli
- carrots
- bell pepper
- zucchini
- yellow squash
- baby corn
- etc.
- Tofu tips:
- Make sure you press tofu underweight for at least 20 minutes to get rid of all the excessive water.
- For meal prep, pre-cook the tofu.
- If you don't want to fry the tofu, feel free to air fry it or bake it.
- Try my Tofu Crumbles instead of the cubed tofu.
- Other ways to use the sauce would be to add it to rice dishes, as a tempeh marinade or sauce, poured over veggies as a side dish, or use it as a dipping sauce.
Frequently Asked Questions
I recommend prepping some parts of the dish in advance, such as the tofu and sauce because the noodles taste best right out of the pan.
It will last up to 4 days in the fridge. To reheat, add it back to a pan with a little soy sauce or water.
Yes, they can be frozen for up to one month and reheated on the stove.
Wash, remove any excess moisture, and place in a plastic zip-top bag with a paper towel loosely wrapped around the sprig. The leaves will stay fresh for up to 5 days in the refrigerator. Here's a great article on keeping herbs fresh.
More tasty Thai- and Vietnamese-inspired dishes
And be sure to check out the list of my favorite vegan pasta recipes for more noodle inspiration.
If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
📖 Recipe
Thai Basil Noodles
Ingredients
- 1 package of firm organic/non-GMO tofu drained, pressed, and cubed (see tofu notes)
- 2-3 Tablespoon olive oil (or sesame oil)
- 1 small onion chopped
- 3 cloves of garlic minced
- 2 cups mushrooms (I used shiitake), chopped*
- 4 small bok choy
- 8 oz rice noodles or other noodles of choice, cooked to package directions
- ½ cup Thai holy basil cut into ribbons** or Thai basil
SAUCE
- ¼ cup Tamari or soy sauce or liquid aminos
- 1 Tablespoon sambal oelek*** or chili garlic sauce
- 1 teaspoon maple syrup
- ½ teaspoon garlic powder
- 1 Tablespoon rice wine vinegar
Instructions
- Heat 1 TB oil in a large pan and add the tofu. Cook for a few minutes on each side until golden brown. Remove from pan and set aside. (see tofu notes)
- In the same pan, heat 1 TB oil and add onions and garlic. Cook for 3-5 minutes until onion is translucent.
- Add mushrooms and bok choy (as well as another TB of oil if needed) and cook until tender.
- Meanwhile, heat a large pot of water for rice noodles. When water is boiling, turn off heat and add rice noodles for about 4 minutes or until al dente. You don't want them too soft because they will cook more later on. When noodles are al dente, drain and add to the pan with the vegetables.
- Whisk together the sauce ingredients, add to pan and cook everything for another 3-5 minutes.
- Turn off heat and add basil and mix through.
- Fold in tofu and top with sesame seeds.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them. Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them.Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Cheryl says
This was way too hot for me. My mouth is burning still.. my guys enjoyed it though. Maybe my chili paste was extra spicy. I will stick with your milder recipes.
Mary Ellen says
Hi Cheryl, I'm sorry it was too hot for you. I haven't heard that from anyone else but I'll make a note just in case others have a problem with too much spice.
Lisa says
Delicious! I saved to my favorites.
Mary Ellen says
Yay, so glad you enjoyed it, Lisa! Thanks for leaving a rating and comment! <3
Linda says
I finally made this after bookmarking the recipe over a year ago. It was delicious! Used Italian basil as I did not have thai basil and I added extra siracha and that took it to the next level. I will be making this many times and perhaps switching up the bok choy for broccoli next time. 5 stars!
Mary Ellen says
Hi Linda! Thanks for coming to leave a review! I'm so happy you liked it. I'm going to need to try it with broccoli next time too, great idea!
Lacey Luce says
Hi, I haven’t tried the recipe yet, but wanted to know how many servings it makes?
Mary Ellen says
Hi Lacey. So sorry about that! I don't know why the servings weren't showing up - fixed it now! There are 4 servings for the recipe.
mobasir hassan says
thank you for the recipe in such a simple step. Its for my little boy who loves noodles very much and your healthy recipe can make a difference for him. thank you again
Mary Ellen says
I'm so glad to help out and that you're little boy likes the noodles! ❤
Grace says
I absolutely LOVE this recipe!! Great flavor, - very comforting vegan dish. The reason I give it a 4 is it could be better is if you marinate the tofu first!! I just made a double batch of the sauce and marinated the tofu in half of it for about an hour before cooking 🙂
Mary Ellen says
Hi Grace, I'm so glad you enjoyed the noodles! Yes, tofu is always tastier when marinated. 🙂 I am usually in such a rush to get dinner on the table that I don't always have time to marinate it but I'll add that to the recipe notes in case others would like to do so. Thank you!
Rajiv Dixit says
What a fabulous bunch of ingredients! I am looking forward to making this delicious sounding recipe!
Randi Tisdall says
I have to tell you, I made this last week for dinner and it was AMAZING!!! I had to swap out noodles for linguine (couldn't find those wide rice noodles), and also left out the tofu (I added more shitakes and oyster mushrooms), but the sauce was incredible. I have always loved Thai food, so this brought me back! Thanks!
onesonicbite says
i love Thai basil as well! I love the sharpness in the flavor.
Mary Ellen says
Yes, that sharpness is to tasty!
Vicki says
This looks really great! I have got to try this soon!
Mary Ellen says
Thanks Vicki, let me know if you do!
Karly says
Wow. These look SO delish, and so darn beautiful too! Honestly, I wish I were as photogenic as these noodles. Gotta try these soon!
Mary Ellen says
Thank you so much Karly! I really appreciate it! You made my night!
Courtney's Cookbook says
Ooh, I love Thai food, and this looks amazing! It can be tough to find vegan meals that the more meat-loving members of my family will actually eat, but I think this will be a hit. 🙂
Mary Ellen says
Thanks so much Courtney! I hope they like it!
Kimmythevegan says
Oh wow! Your bowl looks amazing. So filling and flavourful. Those rice noodles look super fun. I'm going to track down some thai basil so I can make this. Yum.
Mary Ellen says
Thank you so much Kimmy! Let me know if you find the Thai basil. They had so much of it at the Asian market. I'm going to have to stop there more often. 🙂
Jenn says
I love Thai flavors. This sounds so good. And I don't like licorice either, but we plant Thai basil in our garden every year - so good!
Mary Ellen says
Thanks Jenn! I'm going to need to start planting some too!
Ginny McMeans says
What a fabulous bunch of ingredients! I am looking forward to making this delicious sounding recipe!
Mary Ellen says
Thank you Ginny! Let me know if you try it!
Christine @ Run Plant Based says
This looks wonderful, love the flavors and can't wait to try it. Thanks!
Mary Ellen says
Thank you so much Christine! 🙂
Julie @ Running in a Skirt says
I love Asian food but don't cook it enough! I'm inspired to try this! Hope you are having a good week.
Mary Ellen says
Thanks so much Julie! I hope you have a great week too!
Amy Katz from Veggies Save The Day says
I love Thai food! Your recipe looks so delicious, Mary Ellen! I didn't know how to make the sauce for this recipe. I can't wait to try it!
Mary Ellen says
Thanks Amy! Thai food is soooo good. I kind of messed around worth a few versions but this was my fav!