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Tofu Drunken Noodles

Tofu Drunken Noodles

4rating out of 5

(624 reviews from our customers)

Prep Time

35 min



This recipe incorporates all five fundamental flavours of Thai cuisine; sweetness, spiciness, sourness, bitterness and saltiness. This noodle dish is like a hybrid between vegetarian Pad Thai and the lesser known Chinese noodle dish 'drunken noodles'.

Prep Time

35 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
2 shallots
200g Thai rice noodles
1 lime
1/2 tsp chilli flakes
3 garlic cloves
1 soy sauce sachet (8ml) †
3 spring onions
1/2 cucumber
roasted peanuts
1 bag of roasted peanuts †
1 vegetable stock cube †
200g organic tofu †
1 tbsp tamarind paste
You Will Need
Oven-proof dish, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 200g Thai rice noodles
  • 1 lime
  • Fiery chilli flakes
  • 1 garlic clove
  • 1 soy sauce sachet (8ml)<span class="strong">†</span>
  • 1 spring onion
  • 1/2 cucumber
  • 1 bag of roasted peanuts (25g)<span class="strong">†</span>
  • vegetable stock pot<span class="strong">†</span>
  • 280g plain tofu<span class="strong">†</span>
  • 1 tamarind paste sachet (15g)
Typical Values per 100g per serving
Energy 655 kJ
157 kcal
2825 kJ
675 kcal
of which saturates
4.2 g
0.8 g
18.2 g
3.6 g
of which sugars
22.7 g
2.3 g
97.9 g
9.8 g
Fibre 1.6 g 7 g
Protein 6.8 g 29.1 g
Salt 1 g 4.32 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
200g Thai rice noodles
rice flour (83.5%) water (16.5%)
1 lime
Fiery chilli flakes
1 garlic clove
1 soy sauce sachet (8ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 spring onion
spring onion
1/2 cucumber
1 bag of roasted peanuts (25g)
roasted peanut 96%, rapeseed oil. May contain sesame & nuts
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
280g plain tofu
water, soy beans (31%), nigari
1 tamarind paste sachet (15g)
light brown soft sugar, tamarind concentrate, ginger puree, garlic puree, water, green jalapeno chilli puree,orange juice concentrate, cornflour, salt, citric acid, potassium sorbate
  • Allergens highlighted by † (gluten, soya, peanut, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4, for step 3

Cut the cucumber in half lengthwise, deseed and slice finely into half moon shapes

Place the cucumber in a strainer and sprinkle with 1 tsp (2 tsp) of salt and mix well

Cut the lime(s) into wedges


Slice the tofu in half lengthways and cut into 3cm cubes

Place on an oven-proof tray


Coat the tofu with the soy sauce and 1-2 tbsp of vegetable oil, mix well and oven bake for 20-25 min, checking often

Once done, set aside until serving in step 8

Boil a kettle (used in step 5)


Meanwhile, peel the garlic and shallots and dice both very finely

Slice the spring onions thinly & diagonally, discarding the root ends

Crush the peanuts coarsely for serving

Soak the rice noodles in plenty of cold water


Dissolve the stock cube(s) in 500ml (1L) of boiled water

Add the tamarind paste, chilli flakes (careful, adjust the amount to your preferred hotness) and 1 tbsp (2 tbsp) of sugar to the stock


Add 2-3 tbsp of vegetable oil to a large pan over a high heat

Add the shallots and garlic and cook for 1 min

Add half the stock to the pan (save the rest for the next step)

Drain the noodles, add them to the pan and stir


Mix well until the stock has almost evaporated

Add the remaining stock, reduce the heat to medium-low and simmer until the water has mostly evaporated again

Tip: If the noodles are not done, add some water and cook further


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Remove the noodles from the heat and season to your taste with salt and pepper

Serve them piled with tofu, cucumber, spring onions and peanuts

Garnish with a wedge of lime


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