When life gets hectic, this vegan Thai drunken noodles recipe comes to the rescue! Ready in just 15 minutes, these flavorful noodles pack all the authentic taste of traditional pad kee mao but with a plant-based twist. Perfect for meal prep or a quick weeknight dinner, this dish proves that healthy, nutritious vegan meals don’t have to be complicated or time-consuming.

❤️ Why You’ll Love These Vegan Thai Drunken Noodles

• Quick and Easy: Ready in just 15 minutes for those busy weeknights.
• Meal Prep Friendly: Stays delicious in the fridge for 3-4 days.
• Versatile: Use whatever vegetables you have on hand – perfect for reducing food waste.

🍲 Ingredients

Broad Rice Noodles – The traditional base for authentic drunken noodles, these wide, flat noodles soak up the flavorful sauce perfectly. Their chewy texture provides the signature mouthfeel that makes this dish so satisfying and authentic.

Plant-Based Sauce Mix – Instead of the traditional fish and oyster sauces, this vegan version uses a brilliant combination of soy sauce and sesame oil to create that umami-rich flavor profile. This clever substitution maintains the depth and complexity of traditional Thai drunken noodles while keeping the dish completely plant-based.

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👩‍🍳 How to Make Vegan Thai Drunken Noodles

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!

🗒 Tips and Tricks

• Noodles: Cook rice noodles just until al dente – they’ll continue cooking in the sauce.
• Preparation: Have all ingredients prepped before starting as this dish cooks quickly.
• Vegetables: Cut veggies to similar sizes for even cooking.

🗒 Variations

Try these simple but delicious variations:

• Protein: Use tofu, tempeh, or seitan for plant-based protein options.
• Vegetables: Any vegetables work – bell peppers, mushrooms, broccoli, snow peas, and carrots are especially good.
• Noodles: If you can’t find wide rice noodles, regular rice noodles or even linguine can work in a pinch.
• Spice Level: Adjust the amount of chili to suit your heat preference.

🗒 Best served with

• Thai Inspired Mango Salad
• Gut Friendly Thai Noodle Soup (Thai Inspired)
• Gluten-Free Coconut Crispy Baked Tofu

👝 How to Store Leftovers

Store in an airtight container in the refrigerator for 3-4 days.

🤔 Common Questions

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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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Dishes

Cuisine Vegan

Servings 2 -3

Ingredients

  

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• 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)

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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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