Vegetarian Drunken Noodles Recipe Easy and Flavorful Guide

If you love bold flavors and crave a quick, satisfying meal, this Vegetarian Drunken Noodles recipe is just what you need. Originating from Thailand, drunken noodles or “Pad Kee Mao” are famous for their spicy, savory, and slightly sweet profile that wakes up your taste buds.

The dish gets its name not from alcohol content but from its reputation as a perfect late-night, hearty meal to enjoy after a night out. This vegetarian version keeps all the authentic flavors while packing in fresh vegetables and chewy rice noodles for a wholesome, plant-based delight.

Whether you’re a seasoned cook or a kitchen newbie, this recipe is incredibly approachable and versatile. It balances the heat of fresh chili with the umami of soy sauce and the freshness of basil, making it a crowd-pleaser for meat-eaters and vegetarians alike.

Plus, it’s ready in under 30 minutes, making it ideal for busy weeknights or spontaneous dinner plans.

Why You’ll Love This Recipe

Vegetarian Drunken Noodles offer a perfect harmony of spicy, sweet, and savory flavors with a satisfying chewy texture from the rice noodles. It’s a dish that’s:

• Quick and easy to prepare, perfect for weeknights.
• Customizable — swap in your favorite vegetables or adjust the spice level.
• Nutritious — packed with fresh veggies like bell peppers, mushrooms, and Thai basil.
• Authentic — captures the essence of traditional Thai drunken noodles without any meat.
• Vegan-friendly if you use vegan oyster sauce or tamari.

This dish is a fantastic way to explore Asian flavors while keeping your meals plant-based and exciting.

Ingredients

• 200g wide rice noodles (fresh or dried)
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1-2 Thai red chilies, sliced (adjust to taste)
• 1 small onion, thinly sliced
• 1 red bell pepper, sliced
• 100g shiitake mushrooms, sliced
• 100g broccoli florets
• 1 medium carrot, julienned
• 3 tbsp soy sauce (use tamari for gluten-free)
• 1 tbsp vegetarian oyster sauce (or mushroom sauce)
• 1 tbsp dark soy sauce (for color and depth)
• 1 tsp sugar
• 1/4 cup vegetable broth or water
• 1 cup fresh Thai basil leaves
• Juice of 1/2 lime
• Optional: 1/4 cup chopped green onions

Equipment

• Large pot for boiling noodles
• Large wok or deep skillet
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula
• Colander or strainer

Instructions

1. Prepare the noodles: If using dried rice noodles, soak them in warm water for about 20 minutes until pliable but still firm. If fresh, briefly separate them. Drain and set aside.
2. Make the sauce: In a small bowl, whisk together soy sauce, vegetarian oyster sauce, dark soy sauce, sugar, and vegetable broth or water. Set aside.
3. Heat the wok: Place your wok or large skillet over medium-high heat. Add vegetable oil and allow it to heat until shimmering.
4. Sauté aromatics: Add minced garlic and sliced chilies to the hot oil. Stir-fry for 30 seconds until fragrant but not burnt.
5. Add onions and vegetables: Toss in the sliced onion, bell pepper, mushrooms, broccoli, and carrots. Stir-fry for about 3-4 minutes until vegetables are tender-crisp.
6. Cook the noodles: Add the drained rice noodles to the wok. Pour the prepared sauce over the noodles. Using tongs or a spatula, gently toss everything together to evenly coat the noodles and vegetables.
7. Finish with basil: Stir in the fresh Thai basil leaves and cook for another 1-2 minutes until the basil wilts and releases its aroma.
8. Season and serve: Remove from heat. Squeeze lime juice over the noodles for a fresh tang. Optionally, sprinkle chopped green onions on top.
9. Plate and enjoy: Serve hot, ideally with a side of steamed jasmine rice or enjoy as is for a flavorful, filling meal.

Tips & Variations

“The key to great drunken noodles is to cook everything over high heat quickly to keep the noodles chewy and the vegetables crisp.”

• Spice it up: Add more sliced chilies or a dash of chili flakes for extra heat.
• Protein boost: Toss in cubed tofu, tempeh, or edamame for added protein.
• Veggie swaps: Use snap peas, baby corn, or zucchini instead of or alongside the listed vegetables.
• Make it gluten-free: Use tamari instead of soy sauce and check that your oyster sauce alternative is gluten-free.
• Sweet touch: Add a teaspoon of maple syrup or agave if you prefer a slightly sweeter profile.
• Herb alternatives: If Thai basil is unavailable, use holy basil or even fresh mint for a different aromatic twist.

Nutrition Facts

Note: Nutritional values may vary depending on ingredient brands and portion sizes.

Serving Suggestions

Serve your Vegetarian Drunken Noodles hot as a standalone meal or pair them with some light sides for a complete dining experience:

• A simple cucumber salad with rice vinegar for a refreshing crunch.
• Steamed or fried dumplings for a fun appetizer.
• A bowl of hot and sour soup to complement the spicy noodles.
• For dessert, try the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious to end your meal on a sweet note.

Pair your dinner with a chilled glass of iced jasmine tea or a light, citrusy mocktail for a perfect balance.

Conclusion

This Vegetarian Drunken Noodles recipe is a fantastic way to enjoy the bold and comforting flavors of Thai cuisine without any meat. It’s a quick, versatile, and delicious dish that fits into busy lifestyles while satisfying your craving for something spicy and flavorful.

The combination of fresh vegetables, chewy rice noodles, and aromatic Thai basil makes every bite a burst of taste and texture.

Whether you’re cooking for yourself, family, or friends, this recipe is sure to impress and become a staple in your meal rotation. For more exciting plant-based meals, check out other recipes like Vegetarian Swiss Chard Recipes for Healthy Meals or explore hearty options with the Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Enjoy cooking and savor every flavorful bite!

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