Vegan Drunken Noodle
Elevate your plant-based dining with this mouthwatering Vegan Drunken Noodle recipe, a vibrant take on the classic Thai street food favorite! Featuring wide rice noodles tossed in a rich, savory-sweet sauce made with soy sauce, dark soy sauce, maple syrup, and a touch of lime juice, this dish is bursting with bold flavors. Crisp-tender veggies like broccoli, bell peppers, and carrots complement golden cubes of tofu, while fresh basil and fiery bird’s eye chilies add a fragrant, spicy kick. Ready in just 35 minutes, this quick and easy stir-fry is perfect for weeknight dinners. Serve it piping hot for a satisfying, plant-based noodle dish that will delight vegans and omnivores alike! Keywords: vegan drunken noodles, Thai vegan recipes, plant-based stir fry, quick vegan dinner.
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Ingredients
- 8 ounces Wide rice noodles
- 2 tablespoons Vegetable oil
- 4 units Garlic cloves, minced
- 2 units Bird's eye chilies, chopped
- 14 ounces Firm tofu, cubed
- 1 unit Red bell pepper, sliced
- 1 cup Broccoli florets
- 1 unit Carrot, julienned
- 1 cup Fresh basil leaves
- 3 tablespoons Soy sauce
- 1.5 tablespoons Dark soy sauce
- 1 tablespoon Maple syrup
- 1 tablespoon Lime juice
- 2 units Green onions, chopped
Directions
Step 1
Cook the rice noodles according to package instructions. Drain and set aside.
Step 2
In a large wok or skillet, heat the vegetable oil over medium-high heat.
Step 3
Add the minced garlic and chopped bird's eye chilies to the skillet and stir-fry for about 1 minute until fragrant.
Step 4
Add the cubed tofu to the skillet and cook until it is golden brown on all sides, about 5-7 minutes.
Step 5
Add the sliced red bell pepper, broccoli florets, and julienned carrot to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Step 6
In a small bowl, mix together the soy sauce, dark soy sauce, maple syrup, and lime juice. Pour the sauce over the vegetables and tofu in the skillet.
Step 7
Add the cooked rice noodles to the skillet and toss everything together until the noodles are well coated with sauce and everything is heated through.
Step 8
Remove from heat and stir in fresh basil leaves and chopped green onions.
Step 9
Serve hot, garnished with extra basil leaves if desired.
Nutrition Facts
| Serving size | (1213.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1491.4 |
| Total Fat 59.9g | 0% |
| Saturated Fat 8.5g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 0mg | 0% |
| Sodium 3550.7mg | 0% |
| Total Carbohydrate 168.5g | 0% |
| Dietary Fiber 24.4g | 0% |
| Total Sugars 29.8g | |
| Protein 84.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2963.6mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 2218.5mg | 0% |
Source of Calories