Thai Basil Noodles with Tofu



20 min


4 to 6 servings

* PLUS Cooking time: 12 minutes
Thai Basil Noodles with Tofu


  • 2 eggs
  • 1/4 cup granulated sugar
  • 1/4 cup fish sauce
  • 1/4 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 2 tbsp hot chili-garlic sauce
  • 3 garlic cloves
  • 3 green onions
  • 3 red or green bell peppers
  • 3 carrot
  • 350-g pkg extra-firm tofu
  • 3/4 400-g pkg rice-stick noodles , about 1/4-in. wide
  • 3 tbsp vegetable oil
  • 2 cups vegetable broth
  • 1 cup chopped fresh basil
  • wedges of lime , optional


  • Put a full kettle on to boil. In a bowl, whisk eggs with sugar, fish sauce, ketchup, Worcestershire and chili-garlic sauces. Mince garlic. Slice green onions. Slice peppers and carrots into thin bite-size strips. Cut tofu into 1-in. (2.5-cm) cubes.
  • Place noodles in a large bowl. Cover with boiling water. Following pkg directions, soak until almost tender, 8 to 10 min, stirring often to separate. Drain and set aside.
  • Meanwhile, heat oil in a wide saucepan over medium-high. Add tofu. Turn occasionally until light golden, 5 to 8 min. (Tofu may stick a little.) Remove when done to a bowl. Add more oil to pan if needed, then add peppers, carrots and garlic. Stir-fry for 3 min.
  • Add broth. Using a wooden spoon, scrape up and stir in brown bits from pan bottom. Bring to a boil. Stir egg mixture, then pour into pan. Add tofu. Stir constantly until sauce thickens slightly, 2 min. Add noodles. Pan will be very full. Gently toss until noodles are coated and hot, about 2 min. Sprinkle with onions and basil. Serve with lime wedges.

Nutrition (per serving)

  • Calories
  • 535,
  • Protein
  • 17 g,
  • Carbohydrates
  • 77 g,
  • Fat
  • 19 g,

This meatless entree has crowd-pleasing appeal; it’s also faster than the takeout version.