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Basil and Tofu Vermicelli Noodles

5 from 15 votes

These Basil and Tofu Vermicelli Noodles are a fusion of Thai and Filipino flavours. Here at home we love to cook vermicelli/sotanghon and bihon (corn starch-based noodles) with a delicious soy-based sauce. I also love to make Thai Drunken Noodles or Pad Kee Mao so wanted to fuse the two together by using vermicelli noodles and adding a generous amount of Thai and Holy basil leaves since I have plants that always grow so much leaves (i’m very grateful!)
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Asian, Filipino, Fusion, Southeast Asian, Thai
Servings 3 people
Calories 209 kcal



  • 3 bundles dry vermicelli or bean threads (150 g total, 50 g each bundle), see notes


  • 1/2 tbsp soy sauce
  • 2-3 tbsp vegetarian oyster sauce or stir-fry sauce see notes
  • 1 tbsp coconut sugar or other sweetener
  • 2 tsp dark soy sauce
  • 1/2 to 1 tbsp sriracha or other chili sauce adjust to taste


  • 1/2 lb extra firm tofu
  • Neutral oil for cooking
  • 1/2 tbsp soy sauce for tofu
  • 1 small small bell pepper thinly sliced
  • 1 onion sliced
  • 4 cloves garlic minced
  • 2 cups fresh Thai and holy basil I used a mix


  • Noodles: Place the noodles in a large heat proof bowl. Pour boiling hot water and leave to soak for 8-10 minutes or until still very chewy. Drain the water and set aside.
  • Sauce: Mix everything together. Feel free to adjust to your desired taste.
  • Press the tofu. Slice the tofu into cubes or other shape of choice. Heat a large non-stick pan or skillet over medium. Add some oil. Add in the tofu. Pan-fry the tofu until golden brown on each side. Add in the soy sauce for the tofu. Mix well.
  • Move the tofu to the side of the pan. Add in more oil. Stir-fry the bell peppers, onions, and garlic until the bell peppers are tender. Add half of the basil leaves.
  • Add the the noodles and pour in the sauce. Mix well and allow the noodles to cook down for 4-5 more minutes until cooked to your liking. Taste thhe noodles and feel free to season with more vegetarian oyster sauce/stir-fry sauce/soy sauce. Add in the remaining basil leaves. Mix well and then turn off the heat once the basil leaves have wilted.
  • Serve and enjoy while hot.



  • The noodles I used a vermicelli made with a mix of bean starch and peas. They’re very thin and chewy. Feel free to use whatever vermicelli or noodles you have access to but I find that thin vermicelli/bean based noodles work best for this recipe.
  • You can also use Korean sweet potato noodles used for Japchae. For these noodles you will need to soak them longer because they’re a lot thicker than the vermicelli I used.
You can also use rice vermicelli or even thin rice noodles.


No Vegetarian Oyster Sauce/Stir-Fry Sauce?
  • If you don’t have Vegetarian Oyster Sauce/Stir-Fry Sauce, you can use recap manis and lessen/omit the sugar. I have a homemade kecap manis or sweet soy sauce recipe here.
  • You can also do away with using just soy sauce and sugar for the sauce. Feel free to adjust to your taste.


Serving: 1serving | Calories: 209kcal | Carbohydrates: 47g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 652mg | Potassium: 106mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg
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