Vegan Drunken Noodle Recipe Easy and Delicious Meal

If you’re craving a vibrant, bold-flavored dish that’s both comforting and packed with wholesome plant-based ingredients, look no further than this vegan drunken noodle recipe. Also known as Pad Kee Mao, drunken noodles are a popular Thai street food celebrated for their spicy, savory, and slightly sweet profile that awakens your taste buds with every bite.

Traditionally made with meat and fish sauce, this vegan twist uses a medley of fresh vegetables, tofu, and a perfectly balanced sauce to recreate that signature punch without any animal products.

Whether you’re a seasoned vegan or simply exploring plant-based meals, this recipe is a fantastic way to enjoy a classic Asian dish that’s quick to whip up on busy weeknights or whenever you want a flavorful, satisfying meal.

Plus, it’s gluten-free adaptable and packed with vibrant veggies, making it a nutritious choice for any diet. Dive into this delicious recipe, and don’t forget to check out some other great vegan recipes like Asian Vegan Recipes for Delicious and Healthy Meals for even more inspiration!

Why You’ll Love This Recipe

This vegan drunken noodle recipe stands out because it captures the authentic taste of traditional Pad Kee Mao while keeping everything 100% plant-based. Here’s why it’s a keeper:

• Bold and Spicy: The combination of chili, garlic, and fresh herbs delivers an exciting kick that’s impossible to resist.
• Quick and Easy: Ready in under 30 minutes, it’s perfect for weeknight dinners or last-minute meals.
• Flexible Ingredients: Use whatever veggies you have on hand, making it great for reducing food waste.
• Fulfilling and Nutritious: Loaded with fiber, protein from tofu, and antioxidants from fresh veggies.
• Gluten-free Option: Simply swap regular rice noodles for gluten-free rice noodles to suit dietary needs.

Ingredients

• 8 oz wide rice noodles (fresh or dried)
• 200g firm tofu, pressed and cubed
• 2 tbsp vegetable oil or any neutral oil
• 4 cloves garlic, finely minced
• 2 Thai bird’s eye chilies, finely chopped (adjust to taste)
• 1 small red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1 cup baby bok choy, chopped
• 2 green onions, sliced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp dark soy sauce (adds color and depth; optional)
• 1 tbsp maple syrup or brown sugar
• 1 tbsp lime juice
• 1 tbsp vegan oyster sauce (made from mushrooms)
• Fresh Thai basil leaves, handful for garnish
• 1/2 tsp white pepper (optional)

Equipment

• Large pot for boiling noodles
• Wok or large skillet
• Spatula or wooden spoon
• Knife and cutting board
• Colander or strainer
• Measuring spoons and cups
• Mixing bowl for sauce

Instructions

1. Prepare the noodles: If using dried rice noodles, soak them in warm water for 10-15 minutes until pliable but still firm. Drain and set aside. If using fresh rice noodles, separate and set aside.
2. Make the sauce: In a small bowl, combine soy sauce, dark soy sauce (if using), maple syrup, lime juice, and vegan oyster sauce. Stir well and set aside.
3. Cook the tofu: Heat 1 tablespoon of oil in your wok over medium-high heat. Add tofu cubes and fry until golden and crispy on all sides, about 5-7 minutes. Remove tofu and set aside.
4. Sauté aromatics and veggies: Add remaining oil to the wok. Toss in garlic and chopped chilies, stir-fry for 30 seconds until fragrant. Add bell pepper, broccoli, and carrot. Stir-fry for 3-4 minutes until veggies start to soften but remain crisp.
5. Add noodles and greens: Add the drained noodles and bok choy to the wok. Pour the prepared sauce over the noodles.
6. Toss and combine: Using tongs or spatula, toss everything together, ensuring noodles are fully coated with sauce and veggies are evenly distributed. Stir-fry for 2-3 minutes until noodles are heated through and bok choy is wilted.
7. Finish the dish: Return the cooked tofu to the wok, sprinkle with white pepper if desired, and add sliced green onions and fresh Thai basil leaves. Give everything a final gentle toss.
8. Serve hot: Transfer to plates or bowls and garnish with extra basil or lime wedges if desired.

Tips & Variations

“For a milder version, reduce or omit the bird’s eye chilies. You can also swap tofu for tempeh or seitan depending on your preference.”

• Vegetable swaps: Try snow peas, mushrooms, or baby corn instead of broccoli and bell pepper.
• Protein boost: Add cooked chickpeas or edamame for extra protein and texture.
• Make it gluten-free: Use tamari and gluten-free rice noodles.
• Spice level: Add chili flakes or a dash of sriracha for more heat.
• Herb alternatives: If you can’t find Thai basil, fresh sweet basil or even cilantro works well.

Nutrition Facts

Serving Suggestions

Vegan drunken noodles are a hearty and standalone meal, but you can elevate your dining experience with a few simple side dishes. Consider serving it alongside:

• Fresh cucumber salad with a tangy lime and chili dressing to balance the spiciness.
• Steamed or roasted edamame sprinkled with sea salt for a protein-packed snack.
• Spring rolls filled with fresh veggies and served with a peanut dipping sauce.
• Pair with a refreshing drink like vegan chocolate milk or iced jasmine tea to cool off the heat.

Conclusion

This vegan drunken noodle recipe is a fantastic way to enjoy a classic Thai favorite with a wholesome, plant-based twist. The balance of spicy, savory, and sweet flavors combined with fresh vegetables and protein-rich tofu makes it both nourishing and deeply satisfying.

Whether you’re cooking for yourself or sharing with friends and family, this dish is sure to impress with its vibrant colors and bold taste.

Easy to customize and quick to prepare, it’s perfect for anyone looking to add more variety and excitement to their vegan meal rotation. For more delicious vegan recipes that are equally easy and tasty, be sure to explore our Vegetable Alfredo Recipes for Creamy, Healthy Dinners or our Soy Free Vegan Recipes for Delicious Plant-Based Meals.

Happy cooking and enjoy your flavorful journey!

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