This vegan drunken noodles recipe is a simplified and vegan version of pad kee mao that you can whip up in a matter of minutes for a tasty and satisfying meal. A little bit spicy, a little bit sweet, a little bit savory, a little bit sour and a whole lot of fresh herbs and veggies will satisfy absolutely any craving you’re having!
I really like quick 15-minute noodle dishes that are packed with veggies for a healthy and easy weeknight dinner. For example, just throw some of your favorite veggies and noodles in a wok with some sauce on top and you’ve got this easy vegetable udon stir fry or this sesame-ginger soba.
Same idea with this vegan drunken noodles recipe. This time it’s rice noodles that take centre stage with a rainbow of veggies, herbs, lime and a bit a bit of a fiery kick. No, you won’t get drunk from these drunken noodles but a little bit of chili will sure cure whatever ails you!
If you’ve ever had drunken noodles in a Thai restaurant they probably weren’t vegan (fish sauce) and they were probably bathed in oil. I suppose it’s all that grease that’ll cure your hangover (and the beer you’re meant to drink along with drunken noodles), but I think an even better hangover cure is a good dose of vitamin veggie power!
I saw another blogger describe vegan drunken noodles as the choose your own adventure of noodle dishes. Yes, I love that! Just throw in whatever you have in the fridge.
If you want a bit of a meaty texture, just fry off some tofu and throw that in. Got a bit of leftover cabbage or kale? Toss it in. I really wanted some baby corn for this recipe but couldn’t find it at the grocery store; I highly recommend adding some baby corn if you’ve got it.
Compared to other (maybe more famous) Thai noodle dishes like vegan pad thai, this vegan drunken noodles recipe is slightly easier as you don’t need any special ingredients or you can substitute. (I gotta say that pad thai without tamarind just isn’t pad thai in my books).
The one thing is the basil. Holy basil or Thai basil would be preferable but you can get away with Italian basil too. Any basil is better than no basil!
- 150 grams (5.3 oz) medium or wide rice noodles
- 3 cloves of garlic, minced
- 2 large or 3 medium shallots, chopped
- Half a red pepper, sliced
- Half a green pepper, sliced
- 1 small head of broccoli florets
- 1 medium carrot, peeled and sliced into circles
- 15 cherry tomatoes, halved
- 1 ½ tablespoons light soy sauce
- 1 tablespoon mushroom-flavoured dark soy sauce (you can sub for light)
- 2 teaspoons sugar
- 1 – 3 tablespoons sriracha or other Asian chili paste (adjust to taste)
- A small handful of holy basil, Thai basil or Italian basil (whichever you have), torn into smaller pieces
- A small handful of cilantro leaves
- Lime wedges, to serve
- Soak the noodles in warm water until al dente. Drain and run under cold water. Drain again and set aside.
- Heat a wok or large frying pan over medium-high heat. Add a couple tablespoons of water (or oil) and the garlic and shallots. Saute, stirring occasionally, until they are soft and transparent.
- Add the red and green pepper, carrot and broccoli along with another splash of water if necessary and saute until the vegetables are crisp-tender.
- Meanwhile combine the soy sauces, sugar and sriracha in a small bowl.
- Add the cherry tomatoes and noodles to the wok and pour over the sauce. Saute, tossing, for a minute or two until the noodles are heated through. Remove from the heat and stir through about half the basil. Divide into two bowls and top with the remaining basil and cilantro and garnish with lime slices.
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Nutrition Information:Yield: 2 Serving Size: 1 bowl
Amount Per Serving: Calories: 741 Total Fat: 23g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 84mg Sodium: 3204mg Carbohydrates: 103g Fiber: 13g Sugar: 31g Protein: 36g