Name: Drunken Tofu Glass Noodle Wok
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: Thai
Ingredients: 12 ounces dried glass noodles (bean thread vermicelli); 20 ounces extra-firm tofu, pressed and cut into 1-inch cubes; 3 tablespoons neutral oil (such as canola or peanut), divided; 6 cloves garlic, minced; 4 Thai bird's eye chilies (or to taste), thinly sliced; 4 shallots, thinly sliced; 3 medium zucchinis, cut into thin ribbons or half-moons; 2 cups cherry tomatoes, halved; 1/4 cup tamari or soy sauce; 2 tablespoons chili garlic sauce (or sambal oelek); 1 tablespoon brown sugar; 2 tablespoons fresh lime juice; 1 cup Thai basil leaves (or regular basil); 4 green onions, sliced; Lime wedges, for serving

Description

Slippery glass noodles stir-fried with crispy tofu, zucchini ribbons, and cherry tomatoes in a fiery chili-garlic sauce laced with tamari for deep umami savoriness. Ready in 22 minutes via high-heat wok technique this spicy vegetarian dish channels pad kee mao vibes with bright lime and herb accents. Ideal for a speedy flavorful meal.

Cultural Background

This dish draws from Thai street food traditions, specifically Pad Kee Mao (drunken noodles), a beloved spicy stir-fry originating in Thailand's urban night markets and influenced by Chinese wok techniques adapted with local ingredients like chilies, garlic, and holy basil. Pad Phed Mee variations incorporate glass noodles (bean thread or mung bean vermicelli) as seen in Pad Woon Sen, a common Thai-Chinese fusion dish using quick-soaked noodles for slippery texture in high-heat stir-fries. Vegetarian adaptations with tofu reflect modern plant-based interpretations of these classic recipes while preserving the fiery, umami-packed profile central to Thai cuisine.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 10 minutes
TOTAL TIME: 25 minutes
SERVINGS: 6
DIFFICULTY: Easy

Ingredients

12 ounces dried glass noodles (bean thread vermicelli)
20 ounces extra-firm tofu, pressed and cut into 1-inch cubes
3 tablespoons neutral oil (such as canola or peanut), divided
6 cloves garlic, minced
4 Thai bird's eye chilies (or to taste), thinly sliced
4 shallots, thinly sliced
3 medium zucchinis, cut into thin ribbons or half-moons
2 cups cherry tomatoes, halved
1/4 cup tamari or soy sauce
2 tablespoons chili garlic sauce (or sambal oelek)
1 tablespoon brown sugar
2 tablespoons fresh lime juice
1 cup Thai basil leaves (or regular basil)
4 green onions, sliced
Lime wedges, for serving

Instructions

Soak the glass noodles in warm water for 8-10 minutes until pliable but not fully soft, then drain and set aside; cut into shorter lengths if desired for easier stir-frying.
Press the tofu to remove excess moisture, cut into cubes, and pat dry; heat 2 tablespoons oil in a large wok or large skillet over high heat until shimmering.
Add tofu cubes in a single layer and stir-fry for 4-5 minutes, turning occasionally, until golden and crispy on all sides; remove tofu to a plate and set aside.
Add remaining 1 tablespoon oil to the wok, then immediately add minced garlic, sliced chilies, and shallots; stir-fry for 30-45 seconds until fragrant and lightly golden, being careful not to burn the garlic.
Add zucchini ribbons and halved cherry tomatoes; stir-fry for 2 minutes until zucchini begins to soften but retains some crunch and tomatoes start to blister.
Return the crispy tofu to the wok, add the drained glass noodles, tamari, chili garlic sauce, and brown sugar; toss vigorously over high heat for 2-3 minutes until noodles are coated, heated through, and slightly caramelized in spots.
Remove from heat and stir in lime juice, Thai basil leaves, and sliced green onions until the herbs just wilt; serve immediately with lime wedges on the side.

Tips

- Use a well-seasoned wok or cast-iron skillet preheated until very hot to achieve the signature wok hei smoky flavor and prevent noodles from sticking.
- Do not over-soak the glass noodles as they continue to absorb liquid during stir-frying and can become mushy if too soft beforehand.
- For milder heat substitute fewer chilies or use a milder chili paste; substitute regular soy sauce if tamari is unavailable, and add a splash of vegetable broth if the dish seems dry during tossing.

Nutrition

Calories: 420
Protein: 18g
Carbs: 52g
Fat: 16g