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Vegan Thai Drunken Noodles

🍜 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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 2 -3
Course: Main Course
Cuisine: Vegan

Ingredients

  • 8-10 oz thick or wide rice noodles
  • 3 tbsp. cup liquid soy seasoning
  • 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 medium-sized shallots finely minced
  • 2 cloves garlic pressed
  • 1- inch bulb of ginger grated
  • 1/4 cup green onion
  • 2 red bell peppers julienned
  • handful fresh Thai basil regular basil is fine too1 large carrot, peeled into ribbons
  • Lime wedges for serving
  • red Thai chili finely sliced, seeds removed (optional)

Instructions

    Cup of Yum
  1. Cook the rice noodles according to package directions. Drain.
  2. 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.
  3. 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.
  4. 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!