Vegetarian Drunken Noodles
Bursting with flavor and vibrant colors, Vegetarian Drunken Noodles offer a plant-based twist on the classic Thai street food favorite. This quick and easy recipe combines chewy wide rice noodles with a medley of crisp, stir-fried vegetables like red bell peppers, broccoli, carrots, and baby corn, all coated in a savory-sweet sauce made from soy sauce, vegetarian oyster sauce, and a touch of sugar. Fragrant Thai basil and spicy red chili add a signature punch, while fresh lime wedges provide a zesty finish. Ready in just 35 minutes, this customizable dish is perfect for weeknight dinners or impressing guests with authentic Thai flavors—all without meat. Enjoy this one-pan wonder for a satisfying, vegetarian comfort meal that's as nutritious as it is delicious!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams wide rice noodles
- 2 tablespoons vegetable oil
- 3 cloves, minced garlic
- 1 medium, sliced red bell pepper
- 150 grams broccoli florets
- 1 medium, julienned carrot
- 100 grams, sliced baby corn
- 1 cup thai basil leaves
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon, vegetarian oyster sauce
- 1 teaspoon sugar
- 1 small, sliced red chili
- 1 medium, wedges for serving lime
Directions
Step 1
Soak the rice noodles in warm water for about 10-15 minutes, or until they become pliable but not too soft. Drain and set aside.
Step 2
In a small bowl, mix together the soy sauce, dark soy sauce, vegetarian oyster sauce, and sugar. Stir until the sugar is dissolved. Set aside.
Step 3
Heat the vegetable oil in a large wok or frying pan over medium-high heat. Add the minced garlic and sliced red chili. Stir-fry for about 30 seconds, or until fragrant.
Step 4
Add the sliced red bell pepper, broccoli florets, julienned carrot, and sliced baby corn to the pan. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Step 5
Increase the heat to high and add the soaked and drained rice noodles to the pan. Pour the soy sauce mixture over the noodles.
Step 6
Quickly toss everything together to coat the noodles evenly with the sauce, using a spatula to gently fold the noodles over the vegetables.
Step 7
Add the Thai basil leaves and toss everything together for another 1-2 minutes until the basil wilts and the noodles are heated through.
Step 8
Remove from heat and serve immediately with lime wedges on the side for added flavor.
Nutrition Facts
| Serving size | (1057.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 943.9 |
| Total Fat 28.5g | 0% |
| Saturated Fat 4.2g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 0mg | 0% |
| Sodium 3365.6mg | 0% |
| Total Carbohydrate 154.7g | 0% |
| Dietary Fiber 27.4g | 0% |
| Total Sugars 17.0g | |
| Protein 33.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 652.6mg | 0% |
| Iron 28.1mg | 0% |
| Potassium 2088.8mg | 0% |
Source of Calories