Drunken Noodles (vegan| gluten-free)


Now I’m not quite sure whether a drunk man came home one day to his Thailand abode with the munchies, had no idea what to make and shoved the entire contents of his cupboards and fridge into a pan and fried the shit out of them or if there was ever a recipe adapted to contain alcohol (because apparently the original one features no alcohol whatsoever), but either way, a few drunken affairs happened along the way.


I guess nobody knows nor will ever know what actually happened on the day of this invention, but it was definitely a good one.


The dish itself is a mix of intensely flavoursome sauces fried as quickly as possible with some protein bits and bobs and of course, noodles. I used rice noodles- no particular reason other than that’s just what I was in the mood for.


Serving size:

Serves 2



  • 250g dried rice noodles
  • 1 medium onion sliced
  • 6 cloves garlic crushed
  • 3 red chillies
  • 80g roasted peanuts
  • 150g smoked tofu sliced
  • 100g mushrooms sliced
  • 2 carrots julienned
  • 100g beansprouts
  • 1 tbsp rapeseed oil
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 3 tbsp tamari
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tbsp fresh ginger crushed
  • Handful coriander
  • Handful chives chopped




  1. Soak the noodles in cold water for 30 minutes.
  2. Pan fry the onions, garlic and chilli in the rapeseed oil for 5 minutes.
  3. Add the rest of the vegetables and tofu.
  4. Stir in all of the sauces and noodles and flash fry.
  5. Remove from the heat and sprinkle with peanuts, coriander and chives.

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