Vegan Thai Drunken Noodles
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Unrated
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2 -3
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Course
Main Course
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Cuisine
Vegan
Vegan Thai Drunken Noodles
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🍜 Whip up these vegan Thai drunken noodles in just 15 minutes for a flavor-packed weeknight dinner! With wide rice noodles, colorful vegetables, and an umami-rich sauce, this plant-based version of the classic pad kee mao delivers all the authentic taste without any animal products.
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Ingredients
- 8-10 oz rice noodles thick or wide
- 3 tbsp. soy sauce liquid; quantity: 1 cup
- 2 tbsp dark soy sauce
- 2 tbsp vegan fish sauce
- 2 tbsp hot sauce
- 2 tbsp maple syrup or honey or brown sugar
- 1 tbsp. sesame oil
- 2 shallot finely minced, medium-sized
- 2 cloves garlic pressed
- 1- inch ginger grated, bulb
- 1/4 cup green onion
- 2 bell pepper julienned, red
- basil regular basil is fine too1 large carrot, peeled into ribbons, handful; fresh; Thai variety
- lime wedges for serving
- Thai chili finely sliced, seeds removed (optional, red
Instructions
- Cook the rice noodles according to package directions. Drain.
- Into a medium-sized bowl combine your liquid soy seaning, dark soy sauce, vegan fish sauce, hot sauce and maple syrup. Stir till well combine and set aside.
- Heat the sesame oil in a large skillet or pan over medium-low heat. When the sesame oil glistens, the shallots, garlic, ginger and green onions. Cook for 2-3 minutes or until the shallots are soft and the garlic is fragrant. Add the pepper, cook 4-5 minutes, until the vegetables have softened. Pour in the sauce and bring to a boil over medium-high heat and cook until the sauce coats all the veg.
- Stir in the noodles, carrots, basil and red chili. Toss with chopsticks to combine and cook for 2 or so more minutes to heat throughout. Serve warm with more basil and top with lime!
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