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.
Servings 2 -3
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
- 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!
