Vegan Stir-Fried Drunken Noodles

Experience the bold, vibrant flavors of Vegan Stir-Fried Drunken Noodles, a plant-based twist on the classic Thai street food dish. Soft, chewy wide rice noodles are stir-fried with crispy golden tofu, colorful vegetables like bell peppers, broccoli, and carrots, and a fragrant medley of Thai basil, garlic, and red chili peppers. The rich, umami-packed sauce—a delicious blend of soy sauce, dark soy sauce, vegan oyster sauce, and a hint of brown sugar—perfectly coats each bite, delivering a mouthwatering balance of savory, sweet, and spicy flavors. Ready in just 35 minutes, this quick and easy vegan recipe is perfect for weeknight dinners or impressing guests. Serve it piping hot with a fresh lime wedge for a zesty finish. It’s a customizable, gluten-free-friendly meal that’ll have everyone reaching for seconds!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 oz wide rice noodles
• 14 oz tofu (firm or extra firm)
• 2 tbsp sesame oil (or other neutral oil)
• 4 cloves garlic, minced
• 2 red chili peppers, sliced thinly
• 4 green onions, chopped
• 2 bell peppers (red or yellow), sliced
• 1 carrots, julienned or thinly sliced
• 1 cup broccoli florets
• 1 cup fresh Thai basil leaves
• 3 tbsp soy sauce (gluten-free optional)
• 2 tbsp dark soy sauce
• 2 tbsp vegan oyster sauce
• 1 tbsp brown sugar
• 1 lime (for garnish)

Directions

Step 1

Cook the rice noodles according to the package instructions until al dente. Drain, rinse under cold water, and set aside.

Step 2

Press the tofu between two plates to remove excess moisture, then cut it into small cubes.

Step 3

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Add the tofu cubes and sauté until golden and crispy on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.

Step 4

Add the remaining 1 tablespoon of sesame oil to the pan. Add the minced garlic and sliced chili peppers, and sauté for about 1 minute until fragrant.

Step 5

Add the green onions, bell peppers, carrots, and broccoli. Stir-fry for 3-5 minutes, until the vegetables are tender but still crisp.

Step 6

In a small bowl, mix together soy sauce, dark soy sauce, vegan oyster sauce, and brown sugar until well combined.

Step 7

Return the cooked tofu to the pan, followed by the cooked rice noodles. Pour the sauce over the noodles and toss everything together, ensuring it's evenly coated.

Step 8

Add the Thai basil leaves, stirring briefly until they wilt (about 30 seconds). Remove from heat.

Step 9

Serve hot, garnished with a lime wedge on the side for squeezing over the top.

Nutrition Facts

Serving size	(1836.0g)

Amount per serving	% Daily Value*
Calories	1785.2

Total Fat 62.4g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 6407.8mg	0%
Total Carbohydrate 226.9g	0%
Dietary Fiber 45.7g	0%
Total Sugars 44.8g
Protein 102.0g	0%

Vitamin D 0IU	0%
Calcium 3626.8mg	0%
Iron 44.8mg	0%
Potassium 4596.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.9%

Protein: 21.7%

Carbs: 48.3%