Vegan Drunken Noodles Recipe That’s Easy and Delicious

Drunken noodles, or Pad Kee Mao, is a beloved Thai street food known for its bold flavors, spicy heat, and comforting stir-fried noodles. Traditionally made with meat and fish sauce, this vegan version reinvents the classic by using plant-based ingredients to deliver the same addictive savory taste without any animal products.

Whether you’re vegan, vegetarian, or simply looking to try a healthier twist on a favorite dish, this recipe packs a punch with fresh veggies, chewy rice noodles, and a vibrant sauce that’s both sweet and spicy.

Perfect for a quick weeknight dinner or a casual gathering, vegan drunken noodles are easy to prepare and customizable to suit your spice tolerance and ingredient preferences. With simple pantry staples and fresh aromatics, you’ll have a restaurant-quality meal ready in under 30 minutes.

Dive into this flavorful journey and discover why vegan cooking can be just as exciting and delicious as traditional recipes!

Why You’ll Love This Recipe

This vegan drunken noodles recipe stands out because it masterfully balances heat, sweetness, and umami in every bite. Unlike many vegan dishes that can feel heavy or lacking in depth, these noodles are fragrant with garlic, Thai basil, and chili, giving you a vibrant and satisfying experience.

Plus, it’s incredibly versatile. You can swap in your favorite vegetables or adjust the spice level to your liking.

It’s a fantastic way to use up leftovers or make a meal from pantry staples. For those who enjoy Asian flavors, this dish offers a wonderful introduction to vegan Thai cooking.

It’s also gluten-free if you use tamari or gluten-free soy sauce, and fully plant-based, making it suitable for various dietary needs. If you love recipes like this, check out our Asian Vegan Recipes for Delicious and Healthy Meals for more inspiration.

Ingredients

• 8 oz wide rice noodles (fresh or dried)
• 2 tbsp vegetable oil (or any neutral oil)
• 4 cloves garlic, minced
• 1-2 Thai red chilies, sliced (adjust to taste)
• 1 small onion, thinly sliced
• 1 cup bell peppers, sliced (any color)
• 1 cup mushrooms, sliced (shiitake or button work well)
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1 cup snap peas, trimmed
• 1/4 cup soy sauce or tamari (for gluten-free)
• 2 tbsp dark soy sauce (adds color and depth)
• 1 tbsp maple syrup or brown sugar
• 1 tbsp rice vinegar
• 1 tsp chili garlic sauce (optional, for extra heat)
• 1/2 cup fresh Thai basil leaves
• 1/4 cup green onions, chopped
• Lime wedges, for serving

Equipment

• Large pot for boiling noodles
• Large wok or large non-stick skillet
• Sharp knife and cutting board
• Mixing bowl
• Spatula or wooden spoon
• Colander or strainer

Instructions

1. Prepare the noodles: If using dried rice noodles, soak them in warm water for 20-30 minutes until pliable but still firm. Drain and set aside. If using fresh rice noodles, separate and briefly rinse under warm water.
2. Make the sauce: In a small bowl, whisk together the soy sauce, dark soy sauce, maple syrup, rice vinegar, and chili garlic sauce (if using). Set aside.
3. Heat the wok: Place your wok or skillet over medium-high heat and add the vegetable oil. Once hot, add the minced garlic and sliced chilies. Stir-fry for about 30 seconds until fragrant but not burnt.
4. Add the vegetables: Toss in the onion, bell peppers, mushrooms, broccoli, carrot, and snap peas. Stir-fry for 3-4 minutes or until the vegetables are just tender but still crisp.
5. Cook the noodles: Add the drained rice noodles to the wok along with the prepared sauce. Toss everything together carefully to coat the noodles and vegetables evenly. Stir-fry for another 2-3 minutes, allowing the noodles to soak up the sauce.
6. Add fresh herbs: Remove the wok from heat and fold in the Thai basil leaves and chopped green onions. The residual heat will wilt the basil perfectly.
7. Serve: Plate the drunken noodles while hot, garnished with lime wedges for an extra burst of freshness.

Tips & Variations

Tip: For the best texture, avoid over-soaking your rice noodles. They should be soft but not mushy to hold up well in stir-frying.

Variation: Substitute tofu or tempeh for extra protein. Press and cube the tofu, then fry until golden before adding the vegetables.

Spice level: Adjust the number of chilies or add sriracha for a hotter dish. For a milder version, remove the seeds from the chilies or omit them altogether.

You can also swap in seasonal vegetables like zucchini, baby corn, or snap peas depending on availability. For a gluten-free version, make sure to use tamari or coconut aminos instead of soy sauce.

Nutrition Facts

Serving Suggestions

Vegan drunken noodles make a complete meal on their own, but you can serve them alongside other Asian-inspired dishes for a satisfying feast. Consider pairing with a light cucumber salad or fresh spring rolls for a refreshing contrast.

For a heartier option, add some crispy tofu or tempeh on the side. You might also enjoy this dish with a bowl of homemade Low Calorie Vegetable Soup Recipe for Healthy Eating to round out the meal.

If you’re interested in more vegan sauces to complement your pasta dishes, try our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for a delicious alternative.

Conclusion

This vegan drunken noodles recipe is a fantastic example of how plant-based cooking can be vibrant, flavorful, and deeply satisfying. With simple ingredients and easy techniques, you can create a dish that rivals your favorite Thai takeout while keeping it wholesome and vegan-friendly.

Whether you’re new to vegan cooking or a seasoned plant-based foodie, this recipe offers a delicious way to explore Thai flavors with a healthy twist. Don’t hesitate to get creative by swapping vegetables or adjusting spice levels to match your taste.

And if you love experimenting with vegan recipes, be sure to check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet treat that perfectly balances natural sweetness and simple ingredients.

Enjoy your cooking adventure and happy eating!

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