Spicy, savory, and seriously delicious. Recreate one of Thailand’s most beloved street food dishes right at home with Watcharee’s Thai Basil & Garlic Sauce. These vegan drunken noodles are tossed with crispy tofu, tender mushrooms, and fresh basil, all coated in a rich, garlicky sauce that delivers bold, authentic Thai flavor in every bite. Easy to make — impossible to resist. Feel free to make it your own with whatever veggies you have in the fridge — it all works!
Pat dry the tofu, cut into small cubes, and air fry at 380 – 400 °F for 8-10 minutes until golden and crispy. Set aside.
If using fresh rice noodles, cut into ½–¾ inch strips and gently separate. If using dried noodles, prepare according to package instructions, then drain well. Toss noodles with black soy sauce and set aside to absorb flavor and prevent sticking.
Heat oil (1–2 tbsp) in a wok or large skillet over high heat. Add minced garlic and stir-fry for 10–15 seconds until fragrant, but not browned.
Add mushrooms and fresh red chilies (if using). Stir-fry for about 1 minute, or until mushrooms begin to soften and release moisture.
Add the prepared noodles, then pour light soy sauce around the edges of the pan (not directly on the noodles) to let it sizzle and enhance aroma. Toss everything together thoroughly.
