Vegetarian Drunken Noodle

Transform your weeknight dinners with this irresistible Vegetarian Drunken Noodle recipe—an aromatic Thai-inspired dish bursting with bold flavors and vibrant colors. Featuring tender wide rice noodles stir-fried with crisp bell peppers, crunchy broccoli, carrots, and red onion, this dish gets its signature punch from fragrant Thai bird's eye chilies and a savory-sweet sauce made with soy and dark soy sauces, oyster sauce, and a hint of brown sugar. Fresh Thai basil leaves add a layer of herbal complexity, while a squeeze of lime elevates every bite with a zesty flair. Ready in just 30 minutes, this quick and easy recipe is perfect for a hearty vegetarian meal that doesn’t skimp on flavor. Perfect for fans of Thai cuisine, this vegan-adaptable favorite is sure to become a staple in your recipe collection.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 ounces Wide rice noodles
• 2 tablespoons Vegetable oil
• 3 Garlic cloves, minced
• 2 Thai bird's eye chilies, sliced
• 1 Red bell pepper, sliced
• 1 Green bell pepper, sliced
• 1 Carrot, julienned
• 1 cup Broccoli florets
• 1 Red onion, sliced
• 3 tablespoons Soy sauce
• 1 tablespoon Oyster sauce
• 1 tablespoon Dark soy sauce
• 1 teaspoon Brown sugar
• 1 cup Basil leaves, Thai variety preferred
• 4 Lime wedges, for serving

Directions

Step 1

Begin by soaking the rice noodles in warm water according to the package instructions until soft, then 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 sliced Thai bird's eye chilies to the pan, stir-frying for about 30 seconds until fragrant.

Step 4

Add the red and green bell peppers, carrot, broccoli florets, and red onion to the pan. Stir-fry the vegetables for 3-4 minutes until slightly tender but still crisp.

Step 5

In a small bowl, mix together the soy sauce, oyster sauce, dark soy sauce, and brown sugar until the sugar is dissolved.

Step 6

Push the vegetables to one side of the pan and add the drained rice noodles to the other side.

Step 7

Pour the sauce mixture over the noodles and vegetables, tossing everything together to ensure even coating. Stir-fry for another 2-3 minutes until the noodles are heated through and soak up the sauce.

Step 8

Add the Thai basil leaves and toss them into the noodles until slightly wilted and fragrant.

Step 9

Serve the vegetarian drunken noodles immediately with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(990.1g)

Amount per serving	% Daily Value*
Calories	969.7

Total Fat 27.9g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 3397.2mg	0%
Total Carbohydrate 149.6g	0%
Dietary Fiber 25.1g	0%
Total Sugars 16.2g
Protein 31.5g	0%

Vitamin D 0IU	0%
Calcium 636.0mg	0%
Iron 15.7mg	0%
Potassium 1618.0mg	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: 25.7%

Protein: 12.9%

Carbs: 61.3%